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Vegan Latkes

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vegan latkes

When I was a kid, my mom made latkes every time she had extra mashed potatoes. So, when I made vegan mashed potatoes, it was natural for me to make vegan latkes. 

Vegan Latkes, also called vegan potato pancakes, are simple to make and perfect for breakfast or dinner. Tonight, however, I chose to transform last night's mashed potatoes into tonight's vegan latkes dinner. 

Although some vegan latkes, or potato pancakes, are made with shredded potatoes, I prefer mashed potatoes as a base. Since I don't cook with oil, mashed potatoes create a more dense base for the latkas, making a fluffier, softer potato latka. 

VEGAN LATKES BEGIN WITH IDAHO BAKING POTATOES 

potatoes for potato latkes

Even though I make a variety Vegan Mashed Potatoes, my favorite is made with potatoes, plant-milk, and miso paste. I love miso paste because it creates a buttery, salty flavor when mashing the potatoes. 

MISO FOR VEGAN MASHED POTATOES

As a fermented food, miso provides beneficial gut bacteria that help us stay healthy, vibrant, and happy; good gut health is linked to our overall mental and physical wellness.

In my opinion, miso is such a wonderful ingredient simply because it adds immediate flavor to almost anything I make. Often, I use miso in sauces' s well, like dressing, but I figured why not roasted my potatoes in it as well.

In fact, there are different varieties of miso: (Jo Win Registered Nurse) 

White Miso (Shiro) is made from soybeans and rice and fermented for no longer than two months. Shiro (means “white” in Japanese) is light in color and sweet to mildly salty. Shiro is great gateway miso, very versatile, and provides a bit of oomph to salad dressings or sautéed vegetables.

Another mild type that is fermented for slightly longer than white miso is yellow miso (Shinshu). Yellow miso is adaptable in a wide range of recipes, as well.

If a recipe calls for dark miso, you’ll want to use an aka or red miso. Russet in color, this type is made from a higher proportion of soybeans, is fermented for up to three years, and is saltier and deeper in flavor. Its full flavor is best used in hearty dishes like stews and tomato sauces. Use with caution - its flavor can overpower other ingredients.

mashed potatoes foe vegan latkes

First, you want to use white or yellow miso paste, which is lighter and enhances the potatoes' flavors rather than overpowers them.

The miso, for instance, replaces the need for vegan butter in the recipe. Secondly, I used unsweetened, unflavored oat milk, but you can use any unsweetened, unflavored plant milk.

INGREDIENTS AND HOW TO MAKE VEGAN MASHED POTATOES FOR VEGAN LATKES

  • Peel and cut baking potatoes into equal-sized chunks.
  • Place potatoes in a pot, and cover with water.
  • Add a small amount of salt to the water.
  • Bring to a boil
  • Boil for 20 minutes, until potatoes are tender and can easily be pierced with a fork
  • Drain potatoes
  • Place potatoes in a bowl
  • Add miso paste and milk.
  • Using an electric mixer or immersion blender, blend until smooth

WHAT OTHER INGREDIENTS ARE NEEDED FOR VEGAN LATKAS?

vegan latkas other ingredirents

  • White or yellow onion
  • Shallot
  • Garlic
  • Chickpea Flour (or any flour of choice)
  • Nutritional Yeast
  • Baking powder
  • Salt
  • Pepper
  • Garlic powder
  • Parsley (in the recipe and as garnish)
  • Cayenne pepper
  • Green onions (garnish)
  • Unsweetened applesauce (garnish)

vegan latkes dough

Once the ingredients are added to the mashed potatoes, stir in the remaining ingredients, making sure everything is combined. 

Then, cover and place in the refrigerator for at least an hour to allow the ingredients to chill and stiffen. 

Next, using a burger press or your hands, form equal-sized patties, pressing down and rounding into a burger shape. 

HOW TO AIR-FRY THE BEST VEGAN POTATO LATKES

  • Preheat the air-fryer to 400 degrees
  • Add two or more potato latkes to the bottom of the air-fryer basket (I cooked 2 at a time)
  • Cook for 20 minutes; turn potato latkes over after 10 minutes.
  • Keep a baking sheet and an oven preheated to 275 degrees to keep the potato lakes warm while cooking the remaining latkes. 

vegan latkes with sour cream

  • Serve with Vegan Sour Cream, with green onions and apple sauce on the side for dipping. My husband, who loves sweets, likes his potato latkes with maple syrup. 

vegan latkas with apple sa

DON'T HAVE AN AIR-FRYER? NO WORRIES! BAKE VEGAN LATKES INSTEAD

If you don't have an air-fryer, the potato latkes can be baked. Similar to the air-fryer, set the oven to 400 degrees. Baking, however, takes twice as long as air-frying. Yet, you can cook all the latkas at one time when using an oven. 

  • Using parchment paper or a silicone mat on a baking sheet, bake the vegan latkes for 20 minutes and then flip, cooking the other side for an additional 20 minutes. 

vegan lakes served

Typically, latkes are made with canola or peanut oil. In short, latkes are generally consumed on Hanukkah to commemorate the miracle of the oil lasting eight days in the story of the Hanukkah event commemorates the rededication of the Holy Temple. 

Since my vegan latkes are vegan and oil-free, my recipe is a little different. Instead, I created a vegan, oil-free version, which my family loves. 

VEGAN SOUR CREAM FOR VEGAN LATKES

Vegan sour cream ingredients

As with most of my recipes, I make my own vegan sour cream. I have yet to find a store-bought version I enjoy, so I make my own. 

vegan potato pancakes

So, if you celebrate Hanukkah or enjoy potatoes, you will love vegan latkes for breakfast or dinner. Served with apple sauce and Vegan Sour Cream, vegan potato latkes melt in your mouth. 

IF YOU LOVE LATKES, YOU WILL LOVE THESE DECADENT RECIPES

vegan latkes
Yield: 6 Servings

Vegan Latkes

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Vegan latkes are crispy on the outside and soft and supple on the inside. Oil-free and savory these crispy potato pancakes melt in your mouth. Served with vegan sour cream and unsweetened apple sauce, potato latkes are perfect for breakfast or dinner.

Ingredients

Vegan Mashed Potatoes

  • 3 large Idaho baking potatoes, peeled and cut into equal sizes
  • 1 Tablespoon white or yellow miso paste
  • 1 cup unsweetened plant milk (I used oat milk)

Sauteed Ingredients

  • 1 white or yellow onion, diced
  • 3 cloves garlic, minced
  • 1 shallot, diced

Other ingredients

  • 1/4 cup nutritional yeast
  • 1/4 cup chickpea flour (or flour of choice)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 3 Tablespoon chopped parsley

Garnishes

Instructions

PREPARE MASHED POTATOES

  1. Peel the potatoes and cut into equal-sized chunks
  2. place in a pot and cover with water
  3. Add 1 teaspoon salt to the water
  4. Bring water to a boil and boil for 20 minutes, until the potatoes are soft and can be pierced easily with a fork
  5. Drain in a colander and transfer to a bowl
  6. Add miso paste and plant milk
  7. Using an electric mixer, mash potatoes until smooth

SAUTEE ONIONS
  1. In a skillet, saute the garlic, onion, and shallot until the onions are translucent
  2. Add a little water or vegetable broth if onions begin to stick
  3. Add sauteed onions, garlic, and shallot to the mashed potatoes

ADD THE REST OF THE INGREDIENTS

  1. Add the remaining ingredients and stir together with a spoon.
  2. Cover and place int he refrigerator for an hour
  3. Remove from the refrigerator and stir again; the potato mixture will be thicker
  4. Using your hands or a burger press, form 6 equal-sized patties, about an inch thick.

AIR-FRYING LATKES

  1. Preheat the air-fryer to 400 degrees
  2. Place 2 or 3 patties (depending on the air fryer's size) in the base, cook for 10 minutes; flip patties and flip for 10 more minutes.
  3. Preheat the oven to 275 degrees and prepare a baking sheet with parchment paper or a silicone baking mat
  4. Remove patties from the air-fryer, place them on the baking sheet, and put them in the 275-degree oven to keep warm while cooking the remaining patties.

BAKING THE VEGAN LATKAS

  1. Preheat the oven to 400 degrees
  2. Place vegan latkes on a baking sheet lined with parchment paper or a silicone baking mat.
  3. Bake for 20 minutes; remove from oven and flip the pancakes over and cook for another 20 minutes
  4. Serve with green onions, additional parsley, unsweetened apple sauce, and vegan sour cream.

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Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 325Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 3mgSodium 257mgCarbohydrates 52gFiber 7gSugar 11gProtein 11g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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© Kathy Carmichael
Cuisine: American / Category: Entrees

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