How to Prepare Appetizing Patatas Bravas (vegan)

Patatas Bravas (vegan). My Vegan Mofo theme is Suitable for Non-Vegans: delicious, non-scary food you can feed your non-vegan friends and family — food that will show them that you're not crazy (well, not crazy for being vegan!). When I mentioned I'd be making quintessential Spanish tapas dish patatas bravas to serve alongside. Baked crispy potato wedges topped with a spicy tomato sauce.

The traditional recipe consists of cubed potatoes fried in oil and served with a hot sauce and it's a vegan recipe (yay!). I prefer to roast the potatoes instead of fry them because is lighter and it's really delicious too. This vegan patatas bravas recipe has an oddly emotional tale behind it! You can have Patatas Bravas (vegan) using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Patatas Bravas (vegan)

1. It's 400 grams of new potatoes.
2. It's 2 clove of garlic, smashed and peeled.
3. You need 4 tbsp of extra virgin olive oil.
4. You need 1/2 cup of tomato puree/tomato paste.
5. Prepare 1/2 tbsp of maple syrup.
6. Prepare 3/4 tsp of cayenne pepper.
7. Prepare 1 tsp of paprika.
8. It's 1/2 tbsp of white vinegar.
9. You need 1/4 tsp of sea salt.

These vegan patatas bravas can easily be made in advance and reheated later, which is perfect if you have guests coming over but don't want to be stuck in the kitchen while they're visiting. To make patatas bravas ahead of time, cook the potatoes as the recipe instructs and make the sauce. As I told you before, finding vegan dishes at restaurants here in Spain can be challenging sometimes, but patatas bravas is a quite popular tapa here. Although the traditional recipe is vegan, some restaurants also add mayonnaise, so order it without the mayo.

Patatas Bravas (vegan) instructions

1. Scrub the potatoes under cold water and cut any bigger ones in half.
2. Bring a large pot of water to the boil.
3. Gently warm half of the olive oil in a small fry pan and add the garlic. Allow it to infuse the oil over a very gentle heat for at least five minutes, then scoop the garlic out and discard it.
4. Into the oil, again on a low heat, stir in the tomato puree/paste, cayenne, paprika, maple syrup, vinegar and salt and stir it until it has all combined with the oil. Taste and adjust to taste..
5. Remove the sauce to a small bowl and allow to cool..
6. Boil the potatoes for 15 minutes or until tender, then drain and allow to cool..
7. Heat the other 2 tbsp of oil in a large saute pan, and add the potatoes..
8. Fry the potatoes until crisp and deeply golden, remove onto a plate with kitchen paper on it, sprinkle with a good pinch of sea salt and serve them with the tomato sauce, either on the side for dipping or poured all over the top..

Patatas Bravas Are the Perfect Vegan Pantry-Friendly Side for Any Day. Traditionally a Spanish tapa, this simple dish works as a side or can be tossed with beans for a full meal. Just use the time while the papas bravas are in the oven to make the two dips. I love sprinkling some fresh chopped parsley as well as red pepper flakes on top. While the potatoes are cooking, make the sauce.

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