Sometimes inspiration comes in the form of ‘payday isn’t for 2 more days, so use what you have in the fridge’. This recipe comes from precisely that situation. Thank goodness Trillium Haven Farm CSA and Doorganics day was yesterday, so at least there were fresh veggies from which to create goodness. The result is Vegan Zucchini Pancakes not to be confused with a prior post, Zucchini Fritters which are definitely NOT vegan (goat cheese).
Vegan Zucchini Pancakes
Cucumber Salad (topping)
- 1 lb tomatoes
- 2 small cucumbers
- 1 T balsamic vinegar
- 2 tsp EVOO
Pancakes
- 1 1/2 zucchini or summer squash, shredded
- 1 medium, sweet yellow onion
- 1 tsp salt
- 3 cloves garlic, chopped
- 1/2 C egg substitute
- 1/8 tsp fresh ground nutmeg
- 3 T flour
- 2 T fresh basil, chiffonade
- 2 T Parmesan cheese (if Vegetarian, do not include for Vegan)
- pepper (to taste)
Directions:
1. To create the cucumber salad chop the tomatoes and cucumbers coarsely and top with EVOO and balsamic vinegar. Set aside.
2. Grate the zucchini and onion, roll up in paper towel or cheesecloth and squeeze until it is fairly dry.
3. Combine the pressed zucchini and onion with salt, garlic, fake eggs, nutmeg, flour, basil, Parmesan cheese and pepper.
4. Heat oil in a heavy-bottomed skillet. Pour 1/4 C of the batter into the oiled pan. The batter will be lumpy. Let the pancake completely brown on one side then flip to brown the other side. Remove from the pan and place on paper towels.
5. When you are ready to serve, top the pancakes with the cucumber salad and enjoy.
Find more meat-free musings by Adrienne Wallace at Veg BonVivant.
If you liked this vegan recipe, you may enjoy this one too:
