Vegan Boxty
A modern plant-based spin on centuries old Irish staple, vegan boxty is a wonderful savory breakfast (or any time) comfort food.
Ingredients
- 1.5 cups almond milk or other non-dairy milk
- 2 tsp apple cider vinegar
- 2 cups flour
- 2 tsp baking pwder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup mashed potatoes (see note) leftover is best
- 9 ounces peeled grated potato squeezed dry
- 1/2 cup chopped green onion save a bit to sprinkle when serving
- cooking spray for pan
Instructions
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Add apple cider vinegar to non-dairy milk and mix together in a small bowl. Set aside.
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In a large bowl mix together flour, baking powder, salt and spices.
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Grate peeled potato over a large clean kitchen towel or paper towel.
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Squeeze grated potato over your sink to squeeze out moisture.
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Add grated potato, mashed potato and green onion to flour mixture and mix well.
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Pour about 2/3 of milk mixture into flour mixture and stir to incorporate. Add as much of the milk mixture as necessary to achieve thick pancake batter consistency. (I used all of it).
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Spray cooking spray onto large cast iron griddle or pan. Set to medium heat or flame.
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When griddle or pan is ready (a drop of water on surface will sizzle rapidly), pour out scant 1/4 cups of batter. Boxty cakes will take about 6-7 minutes per side. Hint: when top of boxty is no longer shiny it is likely ready to be flipped.
Recipe Notes
If you don’t have mashed potatoes on hand, fear not! Before starting on the boxty recipe, do the following:
- Scrub a large russet potato, dry it and pierce several times with the tip of a knife.
- Microwave on high for about 6-7 minutes until the knife pierces easily through.
- Hold the potato with a pot holder and slice lengthwise in half.
- Scoop out the potato halves into a bowl.
- Mash and mix with a little non-dairy milk and set aside.
Bam! Mashed potatoes.