Spicy Vegan Spanish Tapas Platter: Patatas Bravas, Garlic Mushrooms, and Gazpacho Andaluz

Allergens

None

Ingredients

• Patatas Bravas: 2 lbs russet potatoes 1 cup tomato sauce 1 tbsp smoked paprika 1 tsp cayenne pepper Salt and pepper, to taste Olive oil for frying
• Garlic Mushrooms: 2 lbs button mushrooms 6 cloves garlic, minced 1/4 cup olive oil Salt and pepper, to taste
• Gazpacho Andaluz: 3 lbs ripe tomatoes, seeded and chopped 1 cucumber, peeled, seeded, and chopped 1 green bell pepper, chopped 1 small red onion, chopped 2 cloves garlic 1/4 cup olive oil Salt and pepper, to taste

Instructions

1. Patatas Bravas:
2. Cut potatoes into 1 inch cubes and deep fry until golden brown. Drain on paper towels and season with salt.
3. Combine tomato sauce, smoked paprika, cayenne pepper, salt, and pepper in a small bowl. Heat in the microwave for 30 seconds and stir to combine.
4. Serve potatoes with the spicy sauce drizzled on top. Garlic Mushrooms:
5. Clean mushrooms and remove stems. Slice into quarters.
6. In a large pan, heat olive oil over medium heat. Add garlic and sauté until fragrant, about 1 minute.
7. Add mushrooms and cook until tender, about 5 7 minutes. Season with salt and pepper to taste. Gazpacho Andaluz:
8. In a blender or food processor, combine tomatoes, cucumber, bell pepper, red onion, garlic, olive oil, salt, and pepper. Blend until smooth. Refrigerate for at least 2 hours to allow flavors to meld.

Chef’s Insight

To enhance the spicy flavor of the patatas bravas, try using a spicier tomato sauce or adding a dash of cayenne pepper to the frying oil.

Notes

Use ripe, juicy tomatoes for the gazpacho to ensure a perfect balance of flavors.