Vegan Potato Pancakes
- Total Time: 55 mins
Description
Usually potato pancakes are bound together with an egg mixture, but this vegan version uses tofu for a hearty and delicious bite.
Ingredients
Units
- 8 medium Russet potatoes (peeled or unpeeled)
- 1 large onion (any color)
- 1 red Bell pepper
- about 2/3 of a 14 oz. package of firm tofu
- about 1/3 c fresh parsley leaves (some stems are fine too)
- 3 Tbs whole wheat flour (or use a gluten-free flour blend)
- 1 tsp salt
- 1/2 tsp salt-free herb seasoning
- 1/2 tsp garlic powder
- about 1/4 tsp fresh black pepper Coupons
- Olive (vegetable, corn or canola oil for brushing pan)
Instructions
- Grate the potatoes, onion and pepper by hand or in a food processor.
- Chop the parsley by hand or in a food processor.
- Put the tofu in a food processor or blender and process until smooth.
- Combine all the ingredients in a large bowl and stir well to combine.
- Brush a 6 skillet with oil and place over medium heat.
- Spoon about 3/4 c of the potato mixture into the skillet and use a spatula to flatten to about 1/2 thick.
- Cook about 5-7 minutes on each side, or until golden brown. Repeat with the remaining potato mixture.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Appetizer, vegan
- Cuisine: German-inspired
Frequently Asked Questions
What kind of tofu should I use for the vegan potato pancakes?
Silken tofu works best for this recipe as it blends smoothly to create a binding mixture that helps hold the pancakes together.
Can I use other types of potatoes besides regular potatoes?
Yes, you can experiment with sweet potatoes or Yukon golds for different flavors and textures, but make sure they are starchy varieties to achieve the right consistency.
What toppings pair well with these potato pancakes?
These pancakes are versatile and can be topped with vegan sour cream, ketchup, mustard, or even hot pepper jelly for a kick; applesauce is also a classic pairing.
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