Plant-based potato latkes

Plant-based potato latkes

Had to get creative this morning after realizing I didn't have all the ingredients for the fork over knives latkes recipe. Luckily for me, the experiment was a success!

Ingredients:

5 red potatoes, grated

1 large carrot, grated,

1 garlic clove, grated

1/2 cup of garbanzo flour

1 tsp of baking powder

pinch of salt and pepper

Instructions

1. Preheat oven to 425°F. Once all the vegetables are grated and mix, roll the mixture in batches in a clean kitchen towel to squeeze out excess water. Return dry veggies to mixing bowl.

2. Add flour, baking powder, salt and pepper. Mix by hand to make sure ingredients are evenly mixed.

3. Line a baking sheet with parchment paper. Roll out latkes and flatten on the sheet. Bake for 12 minutes. Take out of the oven,  flip. Bake for another 12 minutes or until they reach desired crispness. Serve while hot.

Enjoy with your favorite condiment!

Egg Substitutes

Here are some options for switching out eggs. Each measurement is equal to 1 egg:

Leavening

1 1/2 tbsp of baking powder + 1 tbsp of warm water + 1 tbsp of apple cider vinegar

2 tsp of baking soda + 2 tbsp of warm water

1 tsp of baking powder + 1 tsp of vinegar

1/2 mashed banana + 1/4 tsp of baking powder

3 tbsp of ground flax seed + 1/8 tsp of baking powder + 3 tbsp of water (let stand for 10 mins)

1 tsp of yeast dissolved in 1/4 cup of warm water

Binding and moisture

1 tsp of soy flour + 1 tbsp of water

1/4 cup of applesauce or pureed fruit

1/4 cup of pumpkin puree or squash puree

1/4 cup of apricot or prune puree

1/2 mashed banana

3 tbsp of nut butter

1 tbsp of ground flax seed + 3 tbsp of water (let stand for 10 mins)

1/4 cup of silken tofu

2 tbsp of arrowroot + 1 tbsp of water

2 tbsp of corn starch + 1 tbsp of water

2 tbsp of potato starch + 1 tbsp of water

3 tbsp of vegan mayonnaise

3 tbsp of mashed banana

3 tbsp of mashed beans