Smoked Paprika: Vegan Cooking Guide
Smoked paprika (Pimentón Ahumado from Spain) is made from peppers dried over oak fires - the smoking gives it a deep, complex, almost meaty flavour that makes it invaluable in vegan cooking. It comes in sweet (dulce), bittersweet (agridulce) and hot (picante) varieties. Sweet is the most versatile.
How to Use Smoked Paprika
Add to oil at the start of cooking and fry for 30 seconds to bloom the flavour. Use in stews, soups, bean dishes, marinades and spice rubs. A teaspoon transforms baked beans, roasted chickpeas and lentil soups.
Nutrition
Rich in antioxidants including capsaicin and beta-carotene; a small but meaningful source of vitamins A and E.
Chef's Tips
- La Vera DOP smoked paprika (from the La Vera region of Spain) is the genuine article - worth buying over generic alternatives.
- The smokiness fades over time - check your tin and replace it annually.
- A teaspoon of smoked paprika mixed with tamari, garlic and maple syrup makes an excellent marinade for any protein.
→ Find the best substitutes for smoked paprika
Vegan Recipes Using Smoked Paprika
Learn to cook with smoked paprika on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all US ingredients