Gluten-Free and Vegan
Nothing says Hanukkah like potato latkes. Well, there is a menorah, and a menorah needs candles. And we can’t forget dreidels and chocolate gelt candy. So yes, there’s a lot to Hanukkah. But those latkes are oh-so good!
Traditional potato latkes, like the latkes of my youth, are made with eggs. Nowadays there are several egg substitutes which are very useful in vegan recipes.
Years ago, however, I found a wonderful, delicious recipe for gluten-free, vegan latkes that doesn’t use any egg substitute and they are sooooooo tasty. I adapted the following recipe from Yumuniverse (original link is no longer available).
Ready to Cook?
• 1 ¼ cups sweet potato, shredded
• 1 ½ cups sweet potato, diced
• ½ cup steamed carrots, diced
• ½ yellow onion, diced
• ½ cup cooked quinoa
• 1 teaspoon fresh lemon juice
• ½ teaspoon fine ground sea salt
• pinch of fresh ground pepper
• unrefined coconut oil
- Shred the onion and 1¼ cups of sweet potato.
- Dice carrot and 1½ cups sweet potato and steam, covered, for about 20 minutes, or until soft.
- Prepare ½ cup cooked quinoa in a separate pot.
- With a fork, mash together steamed carrots and sweet potato with shredded onion and sweet potato.
- Add quinoa and lemon juice and mix together.
- Add sea salt and pepper.
- In a pan, warm 1 teaspoon coconut oil over medium heat. Form mixture into patties and place into pan. Press flat with a spatula and brown patties on each side.
- Serve warm and enjoy!
Because latkes aren’t protein-rich, I recommend having them as a side dish, perhaps with a veggie burger or bean salad. Nourish yourself with protein and fiber, and enjoy the holiday. Happy Hanukkah!