Easy Vegan Sheet Pan Baked Latkes!
This latke recipe is about to change your life (or at least your Chanukah).
We all know and love latkes as potato pancakes fried in a generous amount of oil, and topped with applesauce, sour cream and/or sauerkraut. I love a traditionally fried latke as much as the next gal, but now that I’m a mom to a toddler and baby, I’m constantly looking for ways to make my favorite recipes even easier.
Today’s Easy Vegan Sheet Pan Baked Latkes have all the crispy, oily, potato-y magic of their pan fried counterpart, but there’s no time spent over a bubbling hot pan of oil! Finding a way to this step was major for me, because flipping piping hot latkes that are prone to splattering hot oil everywhere isn’t the kind of cooking you can do with a baby on your hip.
Even if you don’t celebrate Chanukah, this is a really great recipe to serve alongside any dish you may normally serve hash browns with, like tofu scramble. In the photos, I topped the latkes with vegan sour cream and sauerkraut, but I also love my latkes with applesauce.
Can we talk about how crispy the corner pieces get?? I’ve always loved latkes that are so crispy they border on burnt, and if you do too, you make want to let them bake for a few extra minutes.
Before we get to the recipe, if you need to so a little last-minute holiday shopping, there are just a few days left to order my new cookbook, The Colorful Family Table, for it to arrive in time for Chanukah and Christmas!
Once you’ve got your copy, make sure you join the Cook-the-Book Challenge! Together, we’re going to kick off 2020 with more plants on our plate and cook our way through the book.
Ok, let’s get to the latkes!
- 1 tablespoon ground flaxseed
- 3 tablespoons warm water
- 2½ pounds russet potatoes
- ¼ cup diced yellow onion
- ¼ cup flour of your choice (I used spelt)
- 3 tablespoons olive oil, plus extra for greasing
- ½ teaspoon salt
- ½ teaspoon garlic powder
- black pepper, to taste
- vegan sour cream
- sauerkraut
- applesauce
- Preheat the oven to 400°F. Grease a quarter-size baking sheet (9" x 13") with olive oil or line it with parchment paper.
- Prepare the flax "egg" by stirring the ground flaxseed and water together in a small bowl or cup. Let sit for at least 10 minutes before using.
- Use a food grater or food processor to grate the potatoes. Place the grated potatoes into a colander and use your hands to squeeze out as much liquid as possible. Transfer the grated potatoes to a large bowl.
- Add the flax "egg", onion, flour, salt, garlic, pepper and olive oil and stir until everything is thoroughly mixed. Spread the mixture out on the baking sheet and use your hands to press it down.
- Bake for 40-45 minutes, until the edges are browning and crispy. Let cool for 5 minutes, then slice into squares.
This seems like a great idea for Chanukah as I’m the designated latke maker and I have to make latkes for about 5 different get-togethers next week and I can only smell like fried potatoes for so long! Can I use gluten free flour for the flour? Thanks!
These look SO good! Simple and DELICIOUS!