Vegan patatas bravas
Ingredients
- Potatoes
- 1 kg waxy potatoes (small), unpeeled, quartered
- 1 tbsp olive oil
- salted water, boiling
- 1 pinch sea salt
- a little pepper
- Salsa brava
- 1 tin peeled tomatoes (400 g), drained
- 1 tbsp tomato puree
- 3 garlic clove
- 0.5 onions
- 1.5 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 2 tsp olive oil
- To serve
- 2 tbsp flat-leaf parsley, roughly chopped
- 2 tbsp vegan mayonnaise
Total time: 1hr 05m
Preparation Time: 35m
Servings
For
4 people
Author
Nutritional Information
Contains 294 Kcal, 6g Protein, 44g Carbohydrates, 9g Fat
Ingredients
- Potatoes
- 1 kg waxy potatoes (small), unpeeled, quartered
- 1 tbsp olive oil
- salted water, boiling
- 1 pinch sea salt
- a little pepper
- Salsa brava
- 1 tin peeled tomatoes (400 g), drained
- 1 tbsp tomato puree
- 3 garlic clove
- 0.5 onions
- 1.5 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 2 tsp olive oil
- To serve
- 2 tbsp flat-leaf parsley, roughly chopped
- 2 tbsp vegan mayonnaise
Instructions
-
Potatoes
Boil the potatoes in salted water for approx. 5 mins., drain the water, leave the potatoes to steam for several minutes. Transfer the parboiled potatoes to a baking tray lined with baking paper, drizzle with oil and season with salt and pepper, mix well, spread the potatoes out on the tray. Roast for 25-30 mins. in the centre of an oven preheated to 190°C, turning the potatoes once during this time. -
Salsa brava
Place all of the ingredients except the olive oil in a food processor, blend to a smooth sauce. Heat the oil in a frying pan, add the sauce and simmer over a medium heat, stirring until it has reduced slightly. -
To serve
Pour the hot sauce over the potatoes, garnish with parsley. Serve with the vegan mayonnaise. -
Tip:
Adapt the amount of cayenne pepper to suit. 1/2 tsp will produce a medium-hot sauce.
