Vegan Guide to Granada, Spain. Royal Gazpacho Recipe.

Santoshi Devi, one of the members of Senior Level Teacher Trainer TriYoga Team, is revealing  her impressions from the latest trip to  Spanish Granada. Santoshi has been travelling worldwide for over than 10 years generously sharing the happiness and knowledge of TriYoga Flows in more than 20 countries in Europe, Asia, Australia and North  America. Intensive travelling schedule is not an obstacle to keep  and enjoy the vegan life style.

Often people think it’s so HARD to be vegan on the road.  But it’s not — it’s never hard to be compassionate, it’s never hard to be loving, and it’s never hard to find delicious, nourishing foods.  Everywhere in the world, people eat some grain (rice, corn, wheat).  Everyone eats root vegetables and leafy greens.  Every climate has delicious fruits that come out at different times of year.  Nuts and seeds are available, and delicious, world-wide and year-round.
And beyond that, there are more and more restaurants, cafes, bodegas and stands offering vegan options or even fully vegan menus.

Recently, on a trip to Granada, two very delicious vegan restaurants offered varied experiences— and delicious foods.

Spotted from the hop-on/hop-off tourist bus in Granada— a vegan restaurant: Jikuri!
Calle Santa Escolastica, Esquina Plaza Girones 4, Granada, Spain

A cozy, family place with quiet music and a little hippie vibe.
I followed the good advice of a friend, I asked the server what her favorite dish is and to bring that. Good move

The appetizer seemed so simple— just carrot sticks, but the house-made mayo was Delicious. Crunchy sweet carrots with creamy, garlicky cool.  Oh Yum.

And then the main … Oh My.  Spinach Croquettes, a Spanish specialty, made even more delicious and light.
Spinach and béchamel sauce, lightly breaded and fried, with a tangy housemade tartar sauce.  The light sprouts and tomatoes were a perfect counterpoint.

When another waiter came by to check on me, he saw what I had and said “oh that’s my favorite too!”

He also recommended a carrot cake~ i was too full to have then but took back to the pension for a late night treat.  Maybe the best I’ve had— the cake was light like a sponge, and the frosting just exactly sweet enough.  Topped with shaved carrots like a party hat.

Delightful.  Delicious. Jicuri.

And, conveniently located in the center of town, right where the bus to Alhambra stops, a hip and beautiful place for plant-based deliciousness:
Wild Food
Plaza Isabel La Catolica, 5 (at Hotels Issabel’s), Granada, Spain, 18009

Very chic, very hip.  Clean and modern, committed to organic and local foods

Again I asked the waiter (hip, handsome, speedy), What’s Your Favorite? I’d like that, please!

First a delicious starter— light and cool potato salad with black sesame.  Nice.

and then the main— the WILD BURGER

Delicious— made with beets and 2 different kinds of lettuce, and, my favorite, some grilled zucchini and eggplant.  Very unique and very Tasty!

So the recipe is also about the summer Spanish classic – cold raw vegetable soup gazpacho which perfectly fits for the hot days.  Large portion can be prepared in advance for a couple of days and to be hold in the fridge. Apparently gazpacho is getting deeper taste  of vegetables while “aging” for an extra day or two.

Royal Gazpacho Recipe.


  • Tomatos – 500g
  • Cucumber – 1 pc small
  • Bell paprika – 1 pc
  • Avocado – 1/2 – 1 pc
  • Coriander (dry leaves) – 1 Tb sp
  • Fresh basil – 5 sprigs  or to the taste
  • Onion (better sweet red) – 1 small pc
  • Garlic – 1-2 cloves  or to the taste
  • Black pepper –  to the taste
  • Olive oil – 1 tsp or to the taste – optionally
  • Lemon juice – 1 Tbsp (can be replaced with white wine vinegar)Place your list items here


  1. Skin off the tomatoes. Pouring  boiled water over tomatoes will help easier to skin them off or just use a vegetable peeler.
  2. Cut the bell paprika lengthwise and seed it off.
  3. Peel off onion and garlic.
  4. Peel off avocado ( how to do it I was writing in this post)
  5. All ingredients cut into several pieces, basil leaves take off from the sprig, place in blender and mix it in the smooth mass. If it is getting too thick, just add a little bit water to the taste.
  6. Add a couple of ice cubes right in the plate to serve.

Other vegan guides and vegan life hacks for travelling

Bratislava, Slovakia
Berlin, Germany

Taipei, Taiwan 

Вена, Австрия

3 rules how to eat in India.

5 vegan holidays ideas

How to find a vegan restaurant in an unfamiliar city.

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