Vegan Patatas Bravas
You are going to love my easy vegan patatas bravas recipe! With a healthy oven-fried twist, this 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.
Servings: 4
Calories: 393kcal
Equipment
- Large pot
Ingredients
For The Potatoes:
- 2 pounds russet potatoes , cubed
- 1 drizzle oil or broth , to get the coating to stick (see note)
- ¼ cup cornstarch
- ¼ cup cornmeal
- ½-¾ teaspoon sea salt
- ¼ teaspoon ground black pepper
- parsley garnish , optional
- garlic aioli , optional
For The Sauce:
- 1 cup veggie broth , low sodium if needed
- ¾ cup raw cashews , see note
- 1 tablespoon apple cider vinegar
- 2 teaspoons hot sauce
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 2 cloves garlic
- ½-¾ teaspoon sea salt
Instructions
- Preheat oven to 450 degrees F / 230 C
- Parboil the cubed potatoes. Put them in a pot and cover them with water. Add a pinch of salt.
- Cover and bring to a boil over high heat. About 5-7 minutes.
- Uncover and cook at a rolling boil for 5 more minutes until slightly soft.
- Drain and rinse with cold water.
- Dab dry with a paper towel and put into a bowl.
- Mix the cornstarch, cornmeal, salt and pepper in a bowl until combined. Add to the bowl with the potatoes.
- Drizzle on the oil or broth and mix well so they are covered.
- Spread out on a parchment lined baking sheet.
- Bake covered for 30-35 minutes, until potatoes are golden and soft.
- Meanwhile make the paprika sauce by putting everything into a blender and blending until smooth and creamy.
- Serve with sauces!
Notes
- Oil will help the coating stick better, but broth will work as well.
- If you don’t have a high speed blender, soak the cashews overnight to soften them. You can also boil them for 20-25 minutes if you forget. Another method is using a coffee or spice grinder to grind them dry (not soaking) into a very fine powder.
- Sauce makes 1 ½ cups.
- Nutrition facts includes sauce divided into 4 servings (6 tablespoons each). This is most likely more than you will use so keep that in mind.
Nutrition
Calories: 393kcal | Carbohydrates: 65g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 625mg | Potassium: 1172mg | Fiber: 5g | Sugar: 3g