Shopping Cart -

Your cart is currently empty.
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
GB
Pocketmags Digital Magazines
   You are currently viewing the United Kingdom version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

Enjoy with friends Something for the weekend

Fill your free days with good company and indulgent, great-tasting meals

Patatas bravas

By Maryanne Hall for Viva!'s Vegan Recipe Club (www.veganrecipeclub.org.uk) Serves4| Prep15 mins| Cook40 mins| Calories262(per serving)

500-600g (3 cups) floury potatoes (such as Maris Piper or King Edwards), peeled, cut into 2.5cm

(1in) cubes olive oil, to fry/roast

1 onion, finely diced

1 garlic clove, finely chopped

1-2 fresh chillies, deseeded and finely diced

1 x 400g tin (1¾ cups) of chopped tomatoes

½ tsp salt

2 tsp sweet smoked paprika

½ tsp sugar or syrup (such as agave or maple)

1 tbsp red wine vinegar a handful of fresh parsley or chives for decoration

FOR THE QUICK AIOLI

200g (¾ cup) vegan mayo

2 garlic cloves, crushed

¾ tbsp lemon juice a pinch of cayenne pepper a pinch of salt

1 Preheat the oven to 200°C/Gas Mark 6 or, instead of roasting the potatoes, parboil them for 7 minutes, drain and then fry until crisp and golden – either way works well.

2 If roasting, place the potatoes on a baking tray with a little oil and salt and pop in the oven for 40 minutes (or until crisp and golden), turning once.

3 While the potatoes are cooking, fry the onion in a small amount of olive oil until soft and golden.

4 Add the chilli and garlic and fry for a further minute.

5 Stir through the tinned tomatoes, sugar, salt and smoked paprika. Bring to the boil and simmer for 15-20 minutes or until the mixture is thicker and has reduced down.

6 Stir in the vinegar and then taste the sauce, adjusting the seasoning if necessary.

READ MORE
Purchase options below
Find the complete article and many more in this issue of Vegan Food & Living Magazine - Eat Healthy - Jan 2020
If you own the issue, Login to read the full article now.
Single Issue - Eat Healthy - Jan 2020
£3.99
Or 399 points
Annual Digital Subscription
Only £ 2.33 per issue
SAVE
42%
Was £40.99
Now £27.99
Monthly Digital Subscription
Only £ 2.99 per issue
SAVE
25%
Was £3.99
Now £2.99

View Issues

About Vegan Food & Living Magazine

After all the overindulgence of Christmas, it's time to start thinking about a fresher approach to cooking and we have plenty of vegan recipes to inspire in the January issue of Vegan Food & Living. From the cauliflower kung pao on the cover to chickpea curry, bean feast chilli and lentil moussaka, we've got plenty to tempt you. Also this issue, we've got comfort food from Dirty Vegan Matt Pritchard, a Chinese feast you can whip up for just £1 a portion, show-stopping bakes that will truly impress and easy mid-week dinners. Plus we reveal how you can coach a friend through Veganuary, how to cope if you're the only vegan in the office and share 10 steps to a happier you in 2020. This issue, to celebrate Veganuary, we also have a free guide to Veganuary with a 7 day meal plan, the best supermarket buys, easy swaps and meals requiring just 5 ingredients. Don't miss out, download the issue today!