vegetable pancakes

These veggie-packed latkes, are not your traditional latkes, they’re made with shredded potatoes, carrots, zucchini and bell pepper, and they are cooked in a waffle iron so there’s no need to fry! Top them with sour cream, lox and capers or with apple sauce on the side.

Veggie Latkelles (Waffled Latkes) with Lox

Latkes:

carrots (peeled and shredded (6 oz))

8 oz zucchini (shredded)

red bell pepper (shredded)

onion

potatoes

matzo meal (or all-purpose flour (wheat

baking powder

kosher salt and pepper

eggs (beaten)

cooking spray

Optional For Topping:

apple sauce

Nova Lox salmon

sour cream

dill

red onion

capers (drained)

Using a box grater, grate all the veggies, saving the potatoes for last to prevent browning.

Squeeze out all the excess liquid well with a cheese cloth or towels.

Stir in matzo meal or flour, baking powder, salt and pepper. Add the eggs and mix well.

Spray waffle iron and heat on medium-low heat.

Place scant 2/3 cup in the center of the waffle iron and close, cook 5 minutes, until browned and crisp on the edges and cooked through in the center.

Set aside and repeat with the remaining mixture.

Yachae Jeon 야채전, which literally translates to vegetable pancakes, are Korean vegetables pancakes that can easily be customised to your liking. For my version of Yachae jeon, I used a mix of zucchini, sweet potato, carrots, onions, and scallions but you can also use vegetables such as bell pepper, cabbage, etc.I also made my own dipping sauce to pair with this vegetable jeon or vegetable pancake.

Vegan Yachae Jeon 야채전 (Korean Vegetable Pancakes)

all purpose flour ((195 grams))

tsp baking powder

tbsp corn starch

salt

turmeric powder (optional

water

zucchini

sweet potato

carrot

green chili

scallions onions

Other vegetables of choice (sliced)

Neutral oil (I used vegetable oil)

sauce sauce mix

In a large mixing bowl, add in all the dry ingredients. Mix well.

Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water.

Mix in the veggies of choice into the batter and mix evenly to coat. See notes for other vegetable options and cooking tips.

Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan.  IMPORTANT: I highly recommend using a non-stick pan for the best results and so that your pancakes do not stick to your pan.  It&#039;s also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.

Add enough oil to add to coat the surface of the pan. Once hot, scoop a generous amount of the batter and veggie mix. Spread these over your pan and get these as thin as possible without exposing the surface f the pan. So you’ll want to spread it as thin as possible but still cover the surface of the pan. I use a spoon to spread it evenly onto the pan.

Cook for 4-5 minutes over medium heat or until the batter starts to dry up. You can also cover your pan if your pancake is thick, this way the vegetables will better cook down.

Once the sides start to dry up, carefully scrape the sides and the underneath of the pancake with a spatula to ensure it hasn’t stuck to the pan. Once it’s golden brown underneath and crisp to your liking, carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp. Repeat this for the rest of the batter.

Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce! I also find it a lot easier to cut the pancakes using a pair of scissors.

How to enjoy your jeon? I love mine with a hearty Sundubu Jjigae (Korean Soft Tofu Stew) or Jjajangmyeon. Best enjoyed with some Vegan Kimchi, too!

Cooking the pancakes

Store in an air-tight container and refrigerate. Pan fry the pancakes on a pan for 2-3 minutes on each side until crisp. You can also heat these in your oven toaster.

Storage and reheating tip

Been making a lot of pajeon and other types of Korean pancakes lately so wanted to share this no-talking video with some ✨ASMR✨ action of me making more pancakes. Enjoy! ◡̈

Pajeon recipe: https://thefoodietakesflight.com/korean-scallion-pancakes-pajeon
Dipping sauce: https://thefoodietakesflight.com/dumpling-dipping-sauce/

———————————————
TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#koreanfood #pajeon #veganrecipes #veganfood

👉🏼If you’re looking for more recipes and inspiration:

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Making Vegan 'Haemul' Pajeon (Korean 'Seafood' & Scallion Pancakes) + Some ✨ASMR✨ Action

These European-style pancakes are packed with veggies and then baked with mozzarella cheese until gooey and golden.

Cheesy vegetable crepes

flour (3.5 oz/100 grams, spoon and leveled)

eggs

milk (240-250 ml)

olive oil

baking powder (you can skip it)

Herbes de Provence (or chopped fresh herbs, French/Italian seasoning)

salt and pepper (just a little)

ratatouille

additionally:

mozzarella (low-moisture mozzarella)

thyme (optional)

Prepare the pancake batter: In a large bowl, whisk the flour, spices, and baking powder together, then add the eggs, milk, olive oil and whisk until smooth. Cover and set aside for 15 minutes.

Cook the pancakes: for this recipe, it&#x27;s better to make slightly thicker pancakes (not paper-thin pancakes). Heat a little amount of oil in a pancake pan (only for the first pancake) over high heat. Ladle a portion of the batter into the pan, just enough to cover the bottom, tilt the pan to spread the batter evenly around it, cook until the edges of the pancake are slightly crispy and browned, slide a spatula under the middle of the pancake, flip it over and cook briefly on the other side. Repeat with the remaining batter.

Fill the pancakes: Spread 1/2 - 2/3 cup of ratatouille on each pancake, depending on the thickness and size of the pancake. Roll up the pancakes.

Bake the pancakes: Place the pancakes on a rimmed baking tray, sprinkle with grated cheese and bake in the oven preheated to 425°F/220°C/Gas Mark 7 (no fan) until the cheese is melted and golden (it will take about 5-10 minutes).

Enjoy!

Let&#039;s celebrate the spring of 2018 with yachaejeon, a Korean vegetable pancake! I introduced this recipe to you in 2007 when I first started YouTube, but it wasn&#039;t exactly yachaejeon because I used seafood. The video is here if you&#039;re interested to see it. This time let&#039;s make a real yachaejeon!...

Vegetable pancake (Yachaejeon)

vegetable oil

soy sauce

white vinegar

Korean hot pepper flakes (gochugaru), optional

sesame seeds

fresh mushroom (white, baby portobello,

all purpose flour

Make dipping sauce

Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Seat aside.

Make batter

Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and ¾ cup water. Mix it well with a wooden spoon.

Make a pancake

Heat up a large non-stick skillet over medium high heat. I use my 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly. Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath. Turn or flip over the pancake. Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula. Flip it over one more time and cook another 2 minutes.

Serve

Transfer it to a large plate and serve right away with the dipping sauce.

Let&#039;s celebrate the spring of 2018 with yachaejeon, a Korean vegetable pancake! I introduced this recipe to you in 2007 when I first started YouTube, but it wasn&#039;t exactly yachaejeon because I used seafood. The video is here if you&#039;re interested to see it. This time let&#039;s make a real yachaejeon! We&#039;ll use a couple different kinds of vegetables and you can add your own, too. I didn&#039;t use perilla leaves (kkaenip) or asian chives (buchu) this time, but they work well in yachaejeon. These pancakes remind me of my grandmother on my mother&#039;s side, who passed away a long time ago. When I was young, during school vacation my mother used to send me and my siblings to her mother&#039;s house in a small village in the countryside. Whatever she made, it was so tasty! I remember she made vegetable pancakes all afternoon because she had to feed so many family members. While she was cooking the pancakes, we all waited and eagerly watched what she was doing. Once she brought it out, we ate it very fast! Ingredients. Serves: 2 For a large 12 inch pancake About 2&frac12; to 3 cups of sliced vegetables: 4 green onions, cut into 1 inch long. ⅓ cup leek (optional), sliced thinly 1 inch long. 3 ounces zucchini matchsticks (about 1/2 cup) 1 green chili pepper (or jalape&ntilde;o), optional, sliced. 3 ounces onion, sliced. ⅓ cup sweet potato 1 fresh mushroom (white, baby portobello, or shiitake) Also, for the pancake: &frac34; cup all purpose flour. &frac12; teaspoon kosher salt &frac34; cup water. vegetable oil. For the dipping sauce: 1 tablespoon soy sauce 2 teaspoons white vinegar. 1 teaspoon Korean hot pepper flakes (gochugaru), optional. 1 teaspoon toasted sesame seeds Directions. Make dipping sauce: Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Seat aside. Make batter: Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and &frac34; cup water. Mix it well with a wooden spoon. Make a pancake: Heat up a large non-stick skillet over medium high heat. I use my 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly. Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath. Turn or flip over the pancake. Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula. Flip it over one more time and cook another 2 minutes. Serve: Transfer it to a large plate and serve right away with the dipping sauce.

These tofu and vegetable patties make a great snack or main with your choice of dipping sauce - I had mine with sweet chili sauce and shaped these into small patties so I could easily enjoy them as finger food. You can opt to make these into larger patties or any other shape you prefer. These patties are made with a mix of tofu, cabbage, and carrot but you’re also free to add other vegetables of your choice! I used cabbage and carrot for that extra crunch and sweetness to each bite.

Tofu and Vegetable Patties

10.5 oz extra firm tofu

cabbage

garlic (minced)

tbsp all-purpose flour

tbsp corn starch (, add more if needed)

tbsp vegetarian oyster sauce

Salt and pepper (,

Other spices and seasonings

cooking oil

Thai sweet chili sauce

Remove the tofu from the water and drain from any excess water. You can press the tofu by wrapping it in a paper towel or kitchen towel and place a heavy surface on top.

Crumble the tofu with your hands and place the crumbled tofu in a large mixing bowl.

Meanwhile, place the carrot and cabbage in a strainer with a catch basin. Add a generous pinch of salt and gently massage the cabbage and carrot. Leave to sit for 8-10 minutes for extra moisture to draw out. Squeeze out the liquid.

Add the grated carrot & cabbage (plus any other vegetables of choice), minced garlic, diced onion, flour, corn starch, vegetarian oyster sauce, salt, and pepper to taste to the crumbled tofu.

Mix well until there are no traces of dry flour. You can try some of the mixture and season with more salt and pepper, to taste, if needed. You can also add other spices and seasonings of your choice!

Shape the mixture into small patties or other shape/size of your choice.

PATTY MIXTURE

Heat a large non-stick pan over medium high heat. Add enough oil to thinly coat the surface of the pan.

Note: I like to use a non-stick pan so I can opt to use less oil.

Once hot, add the patties. Pan-fry for 3-4 minutes or until golden brown.

Flip the patties and repeat to cook the remaining side.

COOKING

Turn off the heat. Serve the patties with sweet chili sauce or your dip of choice. Enjoy!

For any leftovers, you can opt to reheat these in an air-fryer or in the oven. You can also pan-fry these until warm and crispy again.

TO SERVE

An easy and tasty way to use up leftover veggies and tofu! I feel like these will also work really well as a vegan version of Korean street toast, I'm going to try that tomorrow with the ones I have left.

https://www.youtube.com/watch?v=MLZoD5sUC1M

you can find the full detailed recipe here 👉🏼 www.thefoodietakesflight.com/tofu-and-vegetable-patties 

#tofucakes #patties #tofurecipe

tofu & vegetable patties! These are a great way to use up leftover veggies too 🥬 #shorts #vegan

A tall stack of Sweet Whole Wheat Spinach Pancakes so you can get over 2 servings of veggies first thing in the morning, but still enjoy your favorite breakfast. Light and fluffy green goodness with a sweet and SWEET nutrition boost!

Sweet Whole Wheat Spinach Pancakes

Spinach (75 grams)

Light Coconut Milk (or other)

1½ tsp Apple Cider Vinegar/Lemon Juice

Egg White

Vanilla

Whole Wheat Flour (about 120 grams)

2½ tsp Baking Powder

Stevia Sweetener (1½ Tbsp sugar worth

Cinnamon

Salt

In a blender or food processor, blend spinach, milk, vinegar, egg, egg white and vanilla. Transfer to a large bowl.

In a medium bowl, combine flour, baking powder, sweetener, cinnamon and salt.

Add dry mix into wet, and stir gently until just combined. Batter will be thick and lumpy, but don’t over-mix.

Heat a large nonstick skillet or griddle on medium-low and scoop out about ¼ cup mixture on it (2 pancakes on one skillet at a time).

Cook for about 3 minutes until bubbles start to appear all over the pancake, and edges are slightly dry.

Flip carefully and cook other side for 1-2 minutes.

Remove from pan and repeat with remaining batter.

Serve warm with your choice of toppings!

Soft and tender on the inside, crispy on the outside, these Korean vegetable pancakes are so easy to make! Enjoy as a tasty side dish or snack.

Korean Vegetable Pancakes

all purpose flour (130 grams)

corn starch

garlic powder

avocado oil oil

zucchini (120 grams)

carrots (95 grams)

green onion (15 grams)

rice wine vinegar

sesame oil

maple syrup

garlic clove,

green onion

In a large bowl, add all the dry ingredients. Stir to combine. Pour in the cold water and whisk until combined. Be careful not to over mix. The batter will be thick.

Add all the vegetables in and combine until well coated.

Preheat a medium  cast iron or non-stick pan over medium-high heat. Once hot, add enough oil to coat the  surface of the pan. Scoop batter, adjust amount depending on the size of our pan. It should sizzle when added.

Working quickly, spread the batter out as thinly as possible. Cook for 4-5 minutes over medium heat. Once it&#39;s crispy and golden brown underneath, flip. Cook for 3-4 more minutes. Add more oil to the edge of the pan if needed.

Repeat until all the batter is used up.

Slice and enjoy immediately with sipping sauce

Made it tonight and the kids saw the vegetables and were hesitant to eat it. But once served they devoured it. Made me sooooo happy. Nothing worse than putting in time and effort and the kids don't eat it. But great success. THANKS for sharing!!!

I halved this recipe thinking I’d make two pancakes, one for me and one for my toddler. Except they were sooooo good that I ate them both 🤣🤣🤣 they were so crisp and delicious with the dipping sauce and kimchi on the side. I used carrots, cabbage, green onion, and red chillies. Will definitely be making these again!

YUM! I am getting over a pneumonia,  and was craving something  savory, and specifically, was craving vegetables,  but ...something  with "Ooomph!" And definitely 
was craving korean flavors.  In spite of being stuffy and heavy chest and fever, found your recipe, immediately  saved it, and I just finished cooking one ( got tired si saving rest of batter for tomorrow  night snack lol) &amp; taking a bite in the sauce...OMG! Soooo  delicious!!!!

Our whole family loves this recipe! One of the only ways to get my son to willingly eat vegetables

I have made this several times; it’s my go-to freezer food for the kiddos bc it makes a great snack or dinner. Wringing out the veggies in a kitchen towel makes a big difference in getting the right texture. They are super yummy, I love them too!

Great recipe - really easy to throw together for a post-naptime snack.

Great recipe!!! My 3 year old (and I!) loved  it. If I was to use broccoli, would you suggest cooking the broccoli first at all? Or just making sure it's very small?

Love the combo of carrots and zucchini and more  importantly it was a hit with my picky toddler. I haven’t tried making the sauce yet, definitely next time. Thank you very much.

I made these for lunch today and they are a delicious recipe. To make things interersting I made them as waffles. A little crispy but we all loved it.

Crispy Korean Vegetable Pancakes, also known as Yachaejeon, are a customizable vegan dish bursting with flavor and texture.

Crispy Korean Vegetable Pancakes: A Customizable Vegan Delight

All-Purpose Flour (Gluten-free blends can be used.)

tsp Baking Powder (Essential

tbsp Corn Starch/Potato Starch (Substitute with arrowroot starch if needed.)

tsp Turmeric Powder (Optional for vibrant color.)

Room Temperature Water (Adjust with extra water if needed.)

Vegetables of Choice (Zucchini, sweet potato, carrot, onion, scallions work well.)

tbsp Neutral Oil (Vegetable oil is recommended.)

tbsp Soy Sauce (Base

tbsp Water (Adjust depending on desired consistency.)

tbsp Vinegar (Rice vinegar

Sugar

tsp Sesame Oil (Adds nutty flavor.)

tbsp Sesame Seeds (For garnish and added crunch.)

In a large mixing bowl, combine all-purpose flour, baking powder, corn or potato starch, and salt. Whisk together until fully blended. Gradually add room temperature water while mixing until you reach a thick yet pourable batter consistency.

Fold in the mixed vegetables of your choice, ensuring that each piece is evenly coated.

Preheat a non-stick pan over medium-high heat, adding enough neutral oil to coat the bottom generously.

Pour a ladleful of the vegetable batter into the pan, gently spreading it thin to form a round shape. Cook for approximately 4-5 minutes, or until the edges appear dry and the bottom is golden brown.

Carefully flip the pancake using a spatula, and cook for an additional 3-4 minutes until the second side is also golden brown and crispy.

Continue pouring and cooking the remaining batter until it’s all used up, adding more oil as needed.

Prepare your dipping sauce by mixing soy sauce, water, vinegar, sugar, sesame oil, and sesame seeds in a small bowl.

Step-by-Step Instructions

If you need a way to use up those vegetables in your fridge, make these Tofu Vegetable Pancakes inspired by Korean Yachaejeon. A thick, bouncy pancake perfect for dipping!

Tofu Vegetable Pancakes

tsp kosher salt (plus more if needed)

tsp kala namak also known as black salt

all-purpose flour,

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