Vegan Patatas Bravas
Patatas bravas are always on my table when I eat in a tapas restaurant.
It’s a must-try dish in Spain, so as a big fan, I wanted to offer you a vegan version.
Usually, patatas bravas are served with mayonnaise-based aioli, so I thought I’d replace it with silken tofu, and the result is fantastic!
The creaminess of the aioli with the crispy potatoes and spicy tomato sauce is a real explosion of flavours and textures!
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- Preparation time: 20 minutes
- Cooking time: 10 minutes
- Servings: 4 to 6
Ingredients
Roasted Potatoes
- 6 cups (1.5 L) cubed yellow flesh potatoes (with skin)
- 2 tablespoons (30 ml) vegetable oil
- 3/4 teaspoon (3.75 ml) salt
Bravas Sauce
- 2 tablespoons (30 ml) vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon (2.5 ml) smoked paprika
- 1/2 teaspoon (2.5 ml) hot pepper flakes
- 1 cup (250 ml) tomato coulis
Vegan Aioli
- 1 300 g block silken tofu
- 1 tablespoon (15 ml) vegetable oil
- 2 garlic cloves, minced
- 2 tablespoons (15 ml) lemon juice
- 2 teaspoons (10 ml) nutritional yeast
- 3/4 teaspoon (2.5 ml) salt
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Preparation
Roasted Potatoes
- Preheat oven to 400°F and place rack in center. Line a baking sheet with parchment paper.
- Place the potatoes, oil and salt in the baking tray and toss with your hands to coat well.
Bake for 25 to 30 minutes, or until potatoes are golden brown.
Bravas Sauce
- In a nonstick skillet, heat oil over medium-high heat and cook onion for 4 minutes, stirring often.
Add the garlic, paprika and hot pepper flakes and cook for a further 2 minutes.
Add the tomato coulis and cook for a further 3 minutes, stirring frequently.
Vegan Aioli
- Place all the aioli ingredients in a narrow container. Using a hand blender, blend all ingredients until very smooth.
- Place the aioli in the bottom of a large plate, followed by the grilled potatoes and bravas sauce. Enjoy!
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