Oven-Baked Latkes with Vevan Mozza

Lactose-Free | Vegan | Gluten-Free

Makes 30 latkes

Prep Time: 10 Minutes
Cook Time: 30 Minutes

What You’ll Need

  • 1 bag (16 oz.) hash browns, thawed
  • 1 cup Vevan Mozza-Shred
  • 5 scallions, finely chopped
  • ¼ cup plant-based egg alternative (we used Just Egg®)
  • ¼ tsp. freshly ground black pepper
  • Oil or cooking spray for greasing pans

Optional toppings: 1 cup plant-based sour cream or yogurt, mixed with 1 tablespoon of chopped chives

Here’s How

  1. Preheat the oven to 425°F. Generously grease or spray 2 large baking sheets with oil.
  2. In a large bowl, combine hash browns, Vevan Mozza-Shred, scallions, egg, and black pepper.
  3. Place heaping tablespoons of the potato cheese mixture onto the greased baking sheets about 2 inches apart. Shape into rustic circles and flatten slightly.
  4. Bake for 15 minutes, then flip over the latkes and bake for another 10-15 minutes until the edges are golden and crispy.
  5. Serve warm with a dollop of plant-based sour cream/yogurt and chives.