Wowweee! It’s been a whirlwind Hanukkah season! I thought I would take a moment to big up some delicious vegan Hanukkah recipes for those of you who are wondering what the heck you can eat at your family and friends’ gatherings.
1. Latkes– OBVIOUSLY! Check out my recipe below!
Jamie’s Vegan Latkes
1 1/2 pounds of organic potatoes
3 large yellow onions
3 or 4 large carrots (optional)
Handful of fresh parsley (3 or 4 tablespoons chopped)
Fresh or dried thyme (2 tablespoons) (optional)
1/3 cup of spelt flour
1/2 teaspoon of baking powder
1 teaspoon of egg-replacer in an egg’s worth of warm water
Salt and pepper
Organic Canola Oil
Preheat the oven to 250 degrees F. After you’re done frying them, you can keep the latkes warm in a casserole dish or on an oven safe plate until they are ready to be eaten.
Peel potatoes and grate them. Remove outer skin from onions and coarsely chop in a food processor or grate. Peel and grate carrots. Place potatoes, onions, carrots, flour, baking powder, salt, pepper, parsley and thyme in a large bowl and mix together. In a separate little bowl, mix egg replacer in about 2 tablespoons of warm water. Mix until all the egg replacer has dissolved. Pour mixture onto latke batter and combine.
Put a frying pan over medium high heat and wait until the pan is thoroughly heated before pouring canola oil. Tip: to ensure the latkes won’t stick, let the pan heat up for 3– 4 minutes before pouring the oil in.
Splash some oil in the pan (enough to cover the bottom of the pan). Use a tablespoon to scoop out latke mixture and drop into pan. Watch out as the oil is hot! Repeat with however many latkes you can fit into the pan depending on its size. Let fry for 2–3 minutes or until golden brown then flip and let them fry on the other side for 2–3 minutes. Repeat with rest of the latke batter until you’ve use it all up. You will need to keep adding more oil to the pan as needed.
I like to put out a sheet of paper towel to place my cooked latkes on to absorb the oil while I’m frying the rest of the batter. Then I place them in a casserole dish and throw them in the oven until people are ready to nosh!
2. Vegan Sour Cream.- (Note: recipe at the bottom of page– under taco salad recipe)
5. Rugelach- I use Raspberry Jam instead of Apricot– feel free to substitute nuts as well! ( I also don’t use raisins– it’s really up to you)
Enjoy your Hanukkah! Here at Oy Vegan, we want to wish you a new year filled with miracles!