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Vegan Recipes - Appetizers

Baked Latkes

Submitted by Dina

  • 8 medium potatoes (about 3 pounds)
  • 1/2 pound tofu, drained well
  • 1 large onion, quartered
  • 1 clove garlic
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 Tablespoon dried parsley
  • 1/4 cup unbleached flour
Preheat oven to 400 degrees. Coarsely chop half of the potatoes. Place the chopped potatoes, tofu, onion, and garlic into a food processor and process until well mixed. Transfer to a large bowl. Shred the remaining potatoes, discard excess liquid, and add the shredded potatoes and remaining ingredients to the bowl. Stir until well blended. Spoon the mixture, 1/4 cup per pancake, onto a cookie sheet. Flatten the tops of the pancakes with a pancake turner. Bake for about 15 minutes on each side or until golden brown. Serve hot with applesauce and soy sour cream. Serves 6-8.

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