I’m teaming up with Honest Cooking to create a brunch using simple, wholesome ingredients, including Bonne Maman preserves, for Mother’s Day. These vegan potato pancakes with apple blueberry chutney, and tofu scramble are accompanied with homemade bread and bottomless French press coffee. It’s a spread worthy of breakfast in bed on Mother’s Day (or anytime.)
For the potato pancakes, I used a combination of red and yellow potatoes, leaving on some of the nutrient-rich skin when peeling the vegetables. In lieu of eggs, aquafaba acts as a binder.
How to make perfect potato pancakes
Be sure not to skip the step of squeezing the water out of the potatoes. If there is too much moisture in the mixture, the potato pancakes will not cook all the way through before the outsides burn (a similar tip applies for cooking regular pancakes!) The correct burner temperature is also important—if it’s too high, the outsides will cook faster than the insides, but if it’s not high enough, your potato pancakes will be oil-logged by the time they finish cooking. If you’re new to this or have had trouble making potato pancakes or hash browns in the past, do a test round first.
My go-to condiment for potato pancakes is applesauce, so I made a chunky apple blueberry chutney loaded with fresh ginger and lemon. With a side of toast and tofu scramble, it’s a perfect breakfast in bed.
In addition to toast made from crusty homemade bread and slathered with margarine and more blueberry preserves, I served the potato pancakes with a tofu scramble. As a protein-rich accompaniment, it rounds out the meal and gets some fresh vegetables on your plate before noon. This scramble gets its color from turmeric and bell peppers, and is seasoned with French herbs like thyme, sage, and oregano. I like to add a pinch of black salt. If you buy it from an Indian grocery store, it will be labeled kala namak. The salt is pink when ground, and has a pungent sulfur aroma. Used in small doses, it adds an earthy flavor to Indian dishes, and can mimic an eggy flavor in tofu scramble and other vegan “egg” dishes.
Get the recipe:
- 2 lbs potatoes
- 2 carrots
- 1 medium onion
- 1/3-1/2 cup flour
- 1/2 cup aquafaba, chickpea or other bean brine
- 1/2 teaspoon each thyme and sage
- Salt and freshly ground pepper to taste
- 2-4 tablespoons canola oil
- 3 large apples
- 1 tablespoon brown sugar
- 1/4 cup water or apple juice
- 1/3 cup Bonne Maman Wild Blueberry Preserves
- 2-3 teaspoons grated fresh ginger root
- 2 teaspoons lemon juice
- 1/4 teaspoon lemon zest
- 1-2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 lb tofu, drained
- 3/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon sage
- 1/2 teaspoon oregano
- 2 tablespoons nutritional yeast
- 1/4-1/2 teaspoon turmeric
- 1 pinch kala namak, (black salt), optional
- Juice of 1/2 a lemon
- Salt and freshly ground pepper to taste
For the potato pancakes:
- Peel and grate the potatoes and carrots, then finely chop or grate the onion. Stir until combined.
- Transfer the mixture of grated vegetables onto a clean dish towel or 2-3 layers of paper towel, and squeeze out as much water as possible. Transfer to a clean bowl and refrigerate for at least 1 hour.
- Add the flour, aquafaba, herbs, salt, and pepper to the potato mixture, then stir until the veggies are coated. Salt and pepper more to taste, if desired.
- Heat 1 tablespoon canola oil in a cast iron skillet over medium heat.
- Scoop 1/4-1/2 cup of the potato mixture into the pan, then flatten with a metal spatula. Cook for 3-5 minutes on each side, until golden on the outside and tender on the inside, turning down the heat if they are browning too fast, or up if they are taking longer.
- Depending on the size of your pan, you can cook 1-3 potato pancakes at a time, adding more oil between batches.
- Repeat until all of the potato mixture is gone.
For the chutney:
- Peel apples if desired, then chop apples into 1/2-inch pieces.
- Combine apples, sugar, and water in a small saucepan over medium heat.
- Cook, partially covered, for 10 minutes, stirring frequently, until the apples are soft.
- Add Bonne Maman Wild Blueberry Preserves and grated ginger, stirring to coat the apple pieces. Cook for 3-5 more minutes, adding more water if the mixture starts to dry out.
- Add lemon juice and zest, remove from heat, and mash the mixture a bit, focusing on the larger chunks of apple.
- Serve over cooked potato pancakes.
For the tofu scramble:
- Heat 1 tablespoon olive oil in a skillet over medium high heat.
- Add the onions and cook for 3-4 minutes, until they start to brown.
- Add garlic and bell pepper, stirring frequently, until tender.
- Squeeze the water out of the tofu with a clean towel or paper towels.
- Push the vegetables to the sides of the skillet to clear a space in the center of the pan.
- Add the remaining olive oil, then crumble the tofu into the pan, keeping some large chunks.
- Add garlic powder, smoked paprika, thyme, sage, oregano, nutritional yeast, turmeric, and black salt, if using.
- Stir fry the tofu for 8-10 minutes, mixing the herbs and spices into the tofu as you go, gradually mixing the vegetables and tofu together.
- Once the herbs and spices are completely mixed into the tofu, and the scramble starts to develop a crispy edge, add the lemon juice to deglaze the pan.
- Taste and adjust seasonings, then add salt and pepper to taste. Serve alongside the potato pancakes.
Nutrition Information:Yield: 4 Serving Size: 1/4 recipe
Amount Per Serving: Calories: 450Unsaturated Fat: 0g
This post is sponsored by Honest Cooking. I received the featured product free of charge, and was compensated for creating and publishing the content of this post.