Potato Pancakes with Vegan Potato "Cheese" Sauce

(My pancakes don’t look as appetizing as the picture on the web site! However, they tasted ok. The next time I make them, I will add garlic powder or other spices to give it a bit more flavor.)

Prep-time: / Ready In: 50 MINUTES, Makes 20, Serving size: 2 pancakes

From Plant-Based Katie on the Forks Over Knives Website

Ingredients

  • 2 russet potatoes, grated

  • 1 large zucchini, grated

  • ½ yellow onion, grated

  • ½ cup oat flour

  • 1 teaspoon baking powder

  • ½ teaspoon freshly ground black pepper

Instructions

  • 1. Preheat oven to 425 degrees. Cover two sheet pans with parchment paper.

  • Spread half of the grated vegetables on a clean kitchen towel, then roll and wring the towel to draw out the excess moisture. Transfer to a large mixing bowl. Repeat with the remaining vegetables.

  • In a small bowl, combine the oat flour, baking powder, and pepper. Add to the vegetable bowl, and mix well, using your hands to evenly distribute the flour and baking powder.

  • Scoop about ¼ cup of potato mixture, and hand-shape it into a semi-tight ball. Flatten with your palms, and place the pancake onto the prepared pan. Repeat with the remaining mix, spacing the pancakes about 2 inches apart.

  • Bake for 12 minutes. Flip and bake for another 12 minutes, or to your desired level of crispness. Serve at once. Top with the condiment of your choice.

Nutritional Information:

Per serving (2 pancakes): 54 calories, 11 g carbohydrates, 1.9 g protein, 0.6 g total fat, 0.1 g saturated fat, 0 g cholesterol, 54 mg sodium, 1.2 g fiber, 1.4 g sugar

Note: Nutritional information is provided as an estimate only.


Vegan Potato “Cheese” Sauce

By Darshana Thacker Wendel,Jan 11, 2022 from Forks Over Knives

Prep-time: 10 MINUTES / Ready In: 25 MINUTES, Makes 2 cups, Serving size: ¼ cup

Ingredients

  • 1 lb. Yukon gold potatoes, peeled and cut into 1-inch cubes

  • ¾ cup + 2 tablespoons unsweetened, unflavored plant-based milk

  • 2 tablespoons nutritional yeast

  • 1½ teaspoons white wine vinegar

  • 1 clove garlic, minced

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

Instructions

  • Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket.

  • Bring to boiling. Steam, covered, about 15 minutes or until tender. Remove from heat. Uncover and cool slightly. Transfer one-third of the potatoes to a bowl.

  • Place the remaining potatoes in a blender. Add milk, nutritional yeast, vinegar, and garlic. Blend until smooth. Season with salt and pepper. Add the remaining potatoes and pulse until slightly chunky. Serve immediately or store. Sauce thickens as it sits. If necessary, heat and stir in a saucepan over low, adding more milk to reach desired consistency. To store, transfer sauce to an airtight container. Store in the refrigerator up to 1 week or freeze up to 1 month.

Updated Note: Next time I make this, I will use a potato masher then a hand held immersion blender and also add more plant milk or water. I found that this mixture thickened up rather quickly and my blender (not a Vitamix) couldn’t really handle it. I will also add ALL the potatoes in at once rather than add the other 1/3 later.

Nutritional Information:

Per serving (¼ cup): 57 calories, 12 g carbohydrates, 2.2 g protein, 0.4 g total fat, 0.1 g saturated fat, 0 g cholesterol, 41 mg sodium, 1.8 g fiber, 1.1 g sugar

Note: Nutritional information is provided as an estimate only.