Vegan Spanish Brunch Tapas Platter: Delightful Plant-Based Patatas Bravas, Shakshuka, and Chorizo

Allergens

N/A

Ingredients

• 4 medium potatoes
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup chickpeas
• 1 cup tomato sauce
• 2 cloves garlic
• 1 small onion
• 1 green bell pepper
• 1/2 cup vegan chorizo, diced
• 4 large eggs
• 1/4 cup vegetable broth
• 1/4 cup chopped cilantro
• 2 slices of toasted bread

Instructions

1. Preheat oven to 400°F (205°C).
2. In a large bowl, toss the potatoes with olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper. Bake for 20 25 minutes or until golden and crispy. Remove from oven and let cool slightly. Slice into wedges.
3. In a large skillet, heat 1 tbsp of olive oil over medium heat. Add diced onion and bell pepper, cook until softened. Stir in garlic and cook for another minute. Add the tomato sauce and chickpeas, simmer for 5 minutes. Season with salt and pepper to taste.
4. In a separate non stick skillet, make individual shakshukas: heat 1 tbsp of olive oil over medium heat, crack the eggs into the skillet, season with salt and pepper, then pour the vegetable broth around the edges. Cook until the egg whites are set but yolks remain runny, about 5 minutes.
5. Serve patatas bravas alongside shakshukas and vegan chorizo on a platter, garnished with chopped cilantro and toasted bread.

Chef’s Insight

The combination of flavors and textures in this dish creates a memorable dining experience. Feel free to experiment with different ingredients or spices to personalize your brunch tapas platter.

Notes

This recipe is perfect for vegan and vegetarian diets. Adjust seasonings to taste.