Vegan patatas bravas

Total time: 1hr 05m
Preparation Time: 35m

For 4 people


Lauren  - laurencariscooks

Nutritional Information

Contains 294 Kcal, 6g Protein, 44g Carbohydrates, 9g Fat


  • 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

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  • 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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