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Vegan patatas bravas
Nutrition facts per serving:
- Energy in kcal about 294
- Fat about 9g
- Carbohydrates about 44g
- Protein about 6g
This is needed
This is needed
for 4 people
Potatoes
- 1 kg waxy potatoes (small), unpeeled, quartered
- salted water, boiling
- a little pepper
- 1 pinch sea salt
- 1 tbsp olive oil
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
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- 2 tbsp vegan mayonnaise
- 2 tbsp flat-leaf parsley, roughly chopped
And that's how it's done
And that's how it's done
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.
