Vegan Spanish Tapas Platter: Patatas Bravas & Mixed Gazpacho
A flavorful spanish dinner perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 large potatoes 1 cup cherry tomatoes 1 cucumber 1 bell pepper 1 red onion 1/2 cup breadcrumbs 1/4 cup olive oil Salt and pepper, to taste Fresh parsley and basil, for garnish For the Bravas Sauce: 1 cup tomato sauce 1 tbsp smoked paprika 2 cloves garlic, minced 1 tsp ground cumin Salt and pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Wash and cut the potatoes into bite sized cubes, and place them on a lined baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly. Bake for 25 minutes or until golden brown, flipping halfway through.
- Prepare the Gazpachos: Wash and dice the cherry tomatoes, cucumber, bell pepper, and red onion. In a bowl, combine these ingredients with breadcrumbs, olive oil, salt, and pepper to taste. Mix well, then cover and refrigerate for at least 30 minutes to allow flavors to meld.
Chef’s Insight
Use heirloom cherry tomatoes for a vibrant assortment of colors in the Gazpachos
Notes
Make sure to allow the Gazpachos to marinate for at least 30 minutes for optimal flavor