Vegan Patatas Bravas

This plant-based, gluten-free potato appetizer turns out perfectly crispy every time.

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Smothered in my delicious creamy, dairy-free sauce, this is a crowd-pleasing dish that everyone will enjoy!

[{"selector":"#anim-8761fe21-a3d7-4d7d-a934-987015476552","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-ef41727a-0a41-44c4-9f2e-ade89d15dd7d","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] See Recipe

INGREDIENTS

[{"selector":"#anim-f2dd6dc8-41a3-4526-9947-f2dbe65e42f9","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-46cf319f-61b0-497a-b080-226e153640db","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] See Recipe

Parboil Potatoes:

[{"selector":"#anim-834ce902-b041-4699-b33f-5a89fc5e94f9","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-d1058600-f504-4449-ab22-4eca505dd885","keyframes":{"transform":["translate3d(-100%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] See Recipe

Then, I mix the cornstarch, cornmeal, salt and pepper in a bowl until combined and add to the bowl with the potatoes.

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Now I spread out the prepared potatoes on a parchment lined baking sheet.

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Then, I bake covered for 30-35 minutes, until potatoes are golden and soft.

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Meanwhile, I make the paprika sauce by putting everything into a blender and blending until smooth and creamy.

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Swipe up for full recipe!

[{"selector":"#anim-7bd030a5-2519-4dca-b4ab-d363fa489545","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-e0da07e5-9536-433c-96f2-b749bfe6b4dc","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-11a1877b-b639-498b-9eb8-e62927dff8da","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-c9325973-6aca-4647-9b07-de50600ac09b","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] See Recipe

more recipes:

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Vegan Patatas Bravas

This plant-based, gluten-free potato appetizer turns out perfectly crispy every time.

Smothered in my delicious creamy, dairy-free sauce, this is a crowd-pleasing dish that everyone will enjoy!

INGREDIENTS

Parboil Potatoes:

Cover the potatoes and bring them to a boil over high heat.

Then, I mix the cornstarch, cornmeal, salt and pepper in a bowl until combined and add to the bowl with the potatoes.

Combine Dry Ingredients:

Now I spread out the prepared potatoes on a parchment lined baking sheet.

Add To Baking Sheet:

Then, I bake covered for 30-35 minutes, until potatoes are golden and soft.

Bake:

Meanwhile, I make the paprika sauce by putting everything into a blender and blending until smooth and creamy.

Prepare Sauce:

Swipe up for full recipe!

more recipes:

Vegan Fettuccine Alfredo

Vegan Tempeh Gyros

Vegan Cheese Sauce