Vegan torrijas

When Holy Week reaches its peak, the recipe for the time-honored torrijas becomes a must, and they are just as amazing in their vegan version.

Although torrijas are nowadays a typical Holy Week treat, the Romans were already making them 2,000 years ago, as shown by the recipe “pultes tractogalatae” (a porridge cooked with flour and milk), included in the book “De re coquinaria” by Marcus Gavius Apicius, a famous Roman gourmet of the 1st century AD.

But it wasn't until the 15th century that the term torreja appeared in writing, in a text by the poet and musician Juan del Encina, who mentions torrijas as a food to help mothers recover after giving birth. This is also the first time this sweet is associated with the Bible, as the ‘Redemptor’ is mentioned.

The first recipe for torrijas as we know them today appears in Domingo Hernández de Maceras's book “Libro de Cozina” (17th century), followed by the one Francisco Martínez Motiño included in his book “Arte de cozina, pastelería, vizcochería y conservería” (17th century).

As for the link between torrijas and Holy Week, it should be said that in post-war Spain, Holy Week was one of the few celebrations that took place, and it was imposed by the regime. Since people had few resources but were obliged to observe this religious celebration, which also forbids eating certain foods, torrijas, which had been food for the poor for centuries, were the perfect sweet to fill up and get energy during those days of abstinence without spending much money, as they were made from basic foods.

There are many versions of torrijas, including one made with wine, in which the bread is said to represent the body of Christ and the wine his blood; but we bring you an animal-free version of the most widespread recipe.