Patatas Bravas for Vegans 


I first discovered this Spanish dish in Valencia when on holiday in the 90s.

They had a Bravas take-away shop just like we have fish ’n’ chip shops in the UK.

I was smitten with this dishes.

It’s a great fall-back for non-meat eaters.

Heres how – Serves 4-6 as a generous tapa 

Scrub and chop 1 kg of potatoes  into wedges or cubes, whatever you prefer. 

Bake at 200C for 35-40 minutes until slightly browned 

The Bravas Sauce

Blend 500g of sweet tomatoes (I like on the vine plum varieties)  

or 2 x 227g can of chopped tomatoes if you’re in a hurry. 

Leave them in the blender 

In a medium saucepan, fry I medium onion in a generous splash of olive oil for 5 minutes. 

Add 2 cloves of chopped garlic and fry for another 2 minutes, then 

tbsp of sweet or smoked or hot paprika or a mix (use hot one if you want an ever bigger kick or don’t have any cayenne below!) 

1 tsp of turmeric  

1/2 tsp of cinnamon 

1/8 tsp of cayenne pepper or more for the even braver! 

Pink salt and black pepper to taste 

1 cup of rice milk 


Add the onion mix to the blender, whizz again 

Return to the saucepan and simmer for 20-30 minutes, stirring regularly. 

Check for salt and pepper before serving. 

Put the cooked spuds in a terracotta dish or similar and pour over the hot sauce 

Garnish with flat leaf parsley or sliced back olives.  



Bravas Variation – Ive also added roasted red peppers the sauce. Gives a sweeter and slightly smoky taste.

TIP – The sauce can be made in advance and seems even nicer after the paprika has had a chance to infuse. It can even be frozen. 


If you make this recipe, please leave a comment below and share what you thought to the finished product. We’d love to know what you think! 🙂