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
Even though I make a variety of 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 an excellent 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 roast my potatoes in it as well.
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 more profound 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.
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 LATKES?
- White or yellow onion
- Chickpea Flour (or any flour of choice)
- Nutritional Yeast
- Baking powder
- Garlic powder
- Parsley (in the recipe and as garnish)
- Cayenne pepper
- Green onions (garnish)
- Unsweetened applesauce (garnish)
Once the ingredients are added to the mashed potatoes, stir in the remaining ingredients, ensuring 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.
- 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.
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.
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. 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. So instead, I created a vegan, oil-free version, which my family loves.
VEGAN SOUR CREAM FOR VEGAN LATKES
As with most of my recipes, I make my vegan sour cream. Unfortunately, I have yet to find a store-bought version I enjoy, so I make my own.
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 Quiches
- Mediterranean Vegan Quiche
- Sweet Potato Cakes
- Vegan Crab Cakes
- Italian Potato Salad
- Greek Potato Salad
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
- 1 white or yellow onion diced
- 3 cloves garlic minced
- 1 shallot diced
- ¼ cup nutritional yeast
- ¼ cup chickpea flour or flour of choice
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 3 Tablespoon chopped parsley
- 1 cup vegan sour cream
- 1 cup unsweetened apple sauce
- 3 green onions chopped
- 3 Tablespoons chopped parsley
PREPARE MASHED POTATOES
- Peel the potatoes and cut them into equal-sized chunks
- place in a pot and cover with water
- Add 1 teaspoon salt to the water
- Bring water to a boil for 20 minutes until the potatoes are soft and can be pierced easily with a fork.
- Drain in a colander and transfer to a bowl
- Add miso paste and plant milk
- Using an electric mixer, mash potatoes until smooth
SAUTE ONIONS, GARLIC AND SHALLOT
- In a skillet, saute the garlic, onion, and shallot until the onions are translucent.
- Add a little water or vegetable broth if onions begin to stick
- Add sauteed onions, garlic, and shallot to the mashed potatoes
ADD THE REST OF THE INGREDIENTS
- Add the remaining ingredients and stir together with a spoon.
- Cover and place in the refrigerator for an hour
- Remove from the refrigerator and stir again; the potato mixture will be thicker.
- Using your hands or a burger press, form 6 equal-sized patties, about an inch thick.
- Preheat the air-fryer to 400 degrees
- 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.
- Preheat the oven to 275 degrees and prepare a baking sheet with parchment paper or a silicone baking mat
- 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 cakes.
BAKING THE VEGAN LATKES
- Preheat the oven to 400 degrees
- Place vegan latkes on a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 20 minutes; remove from oven and flip the pancakes over and cook for another 20 minutes.
- Serve with green onions, additional parsley, unsweetened apple sauce, and vegan sour cream.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂