Patatas Bravas with Vegan Alioli

Vegan Patatas Bravas

Patatas Bravas with Vegan Alioli…who knew that would ever exist!  How can that even happen?  It was 2005, I was in  small pueblo in Spain, going to my first bar / restaurante to have my very first “tapa experience”.  I had a one track mind…Tortilla Española.  That was all I wanted with a glass of vino tinto. The whole way to Spain, that was all I could think about..how much I would eat in such a small amount of time.  We went in, there they were in all their glory…TAPAS!!!!!  Little did I know that there was a sneaky little tapita hiding in the midst of all of the glamorous, tasty, delectable tapas…The Magical “Patatas Bravas”  aka…Brave Potatoes.  Who doesn’t like fried taters, spicy tomato sauce, and garlicky mayo on top?!  Sign me up…for seconds, thirds, and whatever is left!  I left the restaurant that day, full and happy, and with a new obsession.  

Now that I eat a plant based diet, I no longer enjoy my beloved little spicy potatoes when I go out, which totally sucks.  I can still order them, but without the alioli.  So it is a bittersweet experience.  I don’t worry though…I make em’ at home now!  Woot!  And they are even better, because they are baked not fried!

Patatas Bravas with Vegan Alioli

Patatas Bravas with Vegan Alioli

Patatas Bravas with Vegan Alioli

Patatas Bravas with Vegan Alioli

Patatas Bravas with Vegan Alioli

Patatas Bravas with Vegan Alioli

Patatas Bravas with Vegan Alioli

Patatas Bravas with Vegan Alioli

Patatas Bravas with Vegan Alioli
Serves 3
This a great tapa to serve at a party, or even as a simple midnight snack! The best part is that the mayo is vegan!
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. FOR THE ALIOLI
  2. 1 cup sunflower oil
  3. 3 tbsp aquafaba ( the liquid from the can of chickpeas)
  4. 1 tbsp apple cider vinegar
  5. 2-3 garlic cloves minced
  6. 1/2 tsp dijon mustard
  7. 1 tsp lemon juice
  8. salt to taste
  9. FOR THE BRAVAS
  10. 3 tbsp olive oil
  11. 1 small onion
  12. 2-3 tsp spicy paprika
  13. 3 tsp sweet paprika
  14. 2 tbsp flour
  15. 1.5-2 cups vegetable broth
  16. salt to taste
Instructions
  1. In a medium bowl, add the mustard, aquafaba, garlic vinegar and salt. Pulse once or twice to give everything a good mix.
  2. SLOWLY add the oil while blending. If you add it too quickly, it will turn to water, and you will not be able to save it.
  3. If there is to much oil piling up stop adding, and mix what you have before adding more.
  4. It will eventually turn into mayonnaise. Then add the lemon juice mix with a spoon, and refrigerate.
  5. Preheat oven to 410º Bake and broil option
  6. In the meantime, wash and peel the potatoes. Cut into small cubes.
  7. Place on a baking sheet lined with parchment paper ( so they won't stick)
  8. Bake for 20 minutes
  9. In a large pan, add olive oil, and chopped onions. Saute until browned
  10. Add all of the spices, and stir well
  11. add flour and mix well
  12. add the broth a little at a time until thick
  13. pour mixture into a bowl, and mix with a hand blender or a regular blender
  14. If the mixture is too thick, add more broth, too thin, add more flour
  15. Remove potatoes from the oven, and pour warn sauce on top, let cool for 15 minutes, then add alioli, so it won't melt on top
http://lettuceeatveggies.com/
Patatas Bravas with Vegan Alioli

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