potatoes

Vegan Ruben Latkes

I’ve never met a potato dish I didn’t like, but my all time favorite way to eat a potato is a latke! Golden brown potato pancakes, fried up to crispy perfection. Deciding to marry my favorite potato dish with my favorite sandwich to create a vegan ruben latke is almost too much for me to handle. Thinly sliced seitan works so well in this recipe, and mixes beautifully with the potatoes and tangy sauerkraut. You can follow my recipe for basic  seitan  ,or use your own favorite recipe, or store brand. So, if you are eating these to celebrate Hanukkah, or just to celebrate your love for latkes and rubens, I hope you enjoy them as much as I do!

I’ve never met a potato dish I didn’t like, but my all time favorite way to eat a potato is a latke! Golden brown potato pancakes, fried up to crispy perfection. Deciding to marry my favorite potato dish with my favorite sandwich to create a vegan ruben latke is almost too much for me to handle. Thinly sliced seitan works so well in this recipe, and mixes beautifully with the potatoes and tangy sauerkraut. You can follow my recipe for basic seitan ,or use your own favorite recipe, or store brand. So, if you are eating these to celebrate Hanukkah, or just to celebrate your love for latkes and rubens, I hope you enjoy them as much as I do!

Ingredients:

  • 5 cups shredded russet potatoes

  • 2 cups thinly sliced/shaved seitan

  • 1 1/2 cups sauerkraut (plus more for garnish)

  • 1 flax egg

  • 2 tablespoons tapioca starch

  • 1 1/2 teaspoons caraway seeds

  • 1 teaspoon salt

  • 1 teaspoon dried dill (optional)

  • pepper to taste

  • 2-3 diced green onions for garnish

  • oil for frying

Vegan 1,000 Island dressing:

  • 1 cup vegan mayo

  • 1/4 cup ketchup

  • 1 teaspoon vegan Worcestershire sauce

  • 2 tablespoon diced dill pickles

  • salt and pepper to taste

Instructions:

  1. First, try and remove as much liquid from the shredded potatoes as you can. You can dump the shredded potatoes into a clean kitchen towel, and squeeze out as much liquid as you can, or you can put the shreds in a mesh sieve and press out the liquid that way. The more liquid you remove, the crispier the latkes will be.

  2. Remove as much liquid as you can from the sauerkraut using the same method.

  3. For the seitan, you can follow my recipe, or watch my video for making homemade seitan, or use store-bought. I used a kitchen mandolin to thinly slice mine then chop it up. If you do not have a mandolin, attempt to slice it as thinly as you can with a knife. You want thin small pieces.

  4. Once the liquid has been removed from both the potatoes and the sauerkraut, add both, along with remaining latke ingredients (minus the green onion,) to a large mixing bowl. Mix well.

  5. Heat a large skillet over medium heat with a few tablespoons of oil. I normally use grape seed oil for frying. Using a large spoon to scoop out about 1/4 cup portions of latke mixture. Add the latkes carefully to the hot oil and use a spatula to flatten them out. You do not want to over crowd the pan, so only cook 3 or 4 latkes at a time depending on your pan size. Let the latkes cook on the first side for a few minutes before flipping. Repeat on the other side. I normally repeat this a few times on each side just make sure they are nice and crispy. You want them to be brown, and crisp around the edges. If they seem to be burning, reduce the heat. You may also need to add more oil between batches. Place finished lakes on a wire cooling rack that has been placed on top of some paper towels.

  6. Prepare the 1000 island by mixing all of the ingredients in a medium sized bowl.

  7. To serve, stack 3 or 4 latkes on a plate and top with vegan 1,000 island, green onions, and extra sauerkraut if you like.

Serves 4 - 6.

Loaded Vegan Roasted Red Potatoes

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Ingredients:

  • 4 cups quartered red potatoes

  • 1 batch vegan cheddar cheese sauce

  • 1/2 cup vegan sour cream, or plain yogurt ( I use plain Kite Hill Almond Milk Yogurt)

  • 3 diced green onions

  • salt and pepper to taste

  • optional: 1 teaspoon garlic salt

  • 1 teaspoon olive or grapeseed oil

  • optional: coconut bacon

Cheddar Cheese Sauce:

  • 1/2 cup cashews ( plus water for soaking)

  • 1 cup water

  • 2 teaspoons light miso paste

  • 2 tablespoons nutritional yeast

  • 2 tablespoons tapioca starch or corn starch

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon salt

  • smoke paprika

  • turmeric

Instructions:

pre heat oven to 400 degrees

  1. Toss the quartered potatoes in a teaspoon of oil, sprinkle with a little salt, pepper, and garlic powder if you like, and place in an iron skillet or casserole dish. Bake at 400 degrees for about 30-40 minutes. You will need to stir the potatoes around a few times durning baking.

  2. While the potatoes are baking, prepare the cheese sauce by adding the soaked and drained cashews, 1 cup of water, and remaining ingredients to a highspeed blender or food processor. Blend on hight until the mixture is completely smooth.

  3. Transfer cheese mixture to a sauce pan, and heat on medium heat, whisking the whole time, until the sauce begins to thicken. Remove from heat once it has thickened. If it gets to thick you can thin it back out with a little water.

  4. Once potatoes are cooked through, and a little crispy on the edges, remove from the oven and drizzle a hearty portion of cheese sauce over the potatoes. Pop the potatoes back in the over for a few more minutes. ( you may have leftover cheese sauce. It can be refrigerated for about a week and used on nachos, as a chip dip, or any way you like)

  5. Remove Potatoes from the oven and top with diced onions, dollops of sour cream, and coconut bacon.

Serves 4