Vegan Patatas Bravas with Garlic Aioli | PC.ca

NewVegan Patatas Bravas with Garlic Aioli

A plate on a table with a vegan dish filled with potatoes, plant-based chorizo, garlic, arrabbiata sauce and plant-based mayo.

PC Plant Based Beefless Crumble

New

Vegan Patatas Bravas with Garlic Aioli

“Enjoying small snacks over wine with friends and family is one of my favourite ways to dine,” says...

“Enjoying small snacks over wine with friends and family is one of my favourite ways to dine,” says PC® Test Kitchen Chef Carrie Rau, which inspired her to shake up the traditional holiday potato side dish by giving it a Spanish tapas twist. Rau – who’s also a sommelier – suggests serving these vegan loaded potatoes with your holiday main dish and a Spanish red wine.

  • Level: Easy
  • Preparation: 15 mins
  • Ready in: 35 mins
  • Serves: 8
  • Dish Type: Spanish, Vegan
  • Season: Fall, Winter, Spring, Summer
  • Course: Dinner, Sides
  • Main Ingredient: Potatoes
  • Serving Size

    1/8 of recipe (about 3/4 cup/188 mL)

  • Calories

    260

  • Total Carbohydrate

    22 g

  • Total Fat

    16 g

  • Saturated Fat

    3 g

  • Dietary Fiber

    4 g

  • Sodium

    390 mg

  • Sugars

    5 g

NewVegan Patatas Bravas with Garlic Aioli

A plate on a table with a vegan dish filled with potatoes, plant-based chorizo, garlic, arrabbiata sauce and plant-based mayo.

PC Plant Based Beefless Crumble

  • Serving Size

    1/8 of recipe (about 3/4 cup/188 mL)

  • Calories

    260

  • Total Carbohydrate

    22 g

  • Total Fat

    16 g

  • Saturated Fat

    3 g

  • Dietary Fiber

    4 g

  • Sodium

    390 mg

  • Sugars

    5 g

How to make

Ingredients

  • 1 1/2 lb (680 g)

    mini red potatoes, cut in half
  • 1-1/2 tsp (7 mL) + 2 tbsp (30 mL)

    vegetable oil, divided
  • 1/4 tsp (1 mL)

    each salt and black pepper
  • 1

    small clove garlic, finely grated or pressed
  • 1/4 cup (60 mL)

    PC® Plant Based Mayo-Style Spread
  • Dash

    each white wine vinegar and hot sauce
  • 1 pkg (340 g)

    frozen PC® Plant Based Beefless Crumble
  • 1-1/2 cups (375 mL)

    jarred arrabbiata pasta sauce
  • 3

    green onions, thinly sliced

How to make

  • Step 1

    Preheat oven to 400ºF (200ºC). Line baking sheet with parchment paper. Toss together pota-toes, 1-1/2 tsp (7 mL) oil and the salt and pepper in large bowl. Spread evenly on prepared bak-ing sheet. Bake until tender and golden, 20 to 25 minutes.

  • Step 2

    Meanwhile, stir together garlic, mayo-style spread, vinegar and hot sauce in small bowl. Stir in about 2 tsp (10 mL) water as needed to make sauce thin enough to drizzle. Set aside.

  • Step 3

    Heat remaining 2 tbsp (30 mL) oil in large nonstick skillet over medium heat. Add frozen chorizo-style crumble; cook, stirring frequently and breaking up any larger pieces, until golden and cooked through, 6 to 8 minutes. Transfer to plate and cover to keep warm.

  • Step 4

    Wipe out skillet; add pasta sauce and heat over medium heat, stirring occasionally, until hot, about 2 minutes. Spread sauce in bottom of large serving platter. Layer half of the chorizo-style crumble, all of the potatoes and the remaining chorizo-style crumble over top. Drizzle with mayo mixture and sprinkle with green onions.

  • Try this:

    For even crispier potatoes, soak the sliced uncooked potatoes in hot water for 10 minutes, then drain and dry thoroughly before tossing with the oil, salt and pepper to roast.

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