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Vegan Latkes Inferno


Courtesy of Chef Raegan Steinberg, Arthurs Nosh Bar

Chef Raegan Steinberg of Montreal staple, Arthurs Nosh Bar has created a new take on parmigiana that your vegan and on-vegan customers know and love. It combines classic latkes with the signature Italian dish, inferno. The crispy potato pancakes covered in a velvety tomato sauce and topped with melted, Vitalite Plant-Based Mozzarella Flavoured Shreds, this dish is dressed to impress and will be a menu favourite, for operators.


Serves: 4-6

> 2 1/2 pounds russet potatoes, peeled and grated
> 1 medium onion, grated
> 2 large eggs, separated or flax egg
> 1/2 cup grated white onion
> 1/4 cup potato flour or matzo meal
> 2 teaspoons kosher salt
> 1/2 teaspoon freshly ground black pepper
> 1/4 teaspoon baking powder
> Canola or Avocado oil, for frying
> ½ cup Vitalite Plant-Based Mozzarella Flavoured Shreds

Marinara Sauce:
> ½ cup extra virgin olive oil
> 1 small onion
> 2 cloves garlic
> 1 can (32 oz) San Marzano tomatoes
> 1 teaspoon kosher salt
> ¼ teaspoon dried oregano
> ¼ teaspoon dried chili flakes
> 1 teaspoon granulated garlic
> ¼ onion powder
> 1 tablespoon red wine vinegar
> 4-6 basil leaves
> 4 tablespoon vegan butter

> 2-3 tsp chili oil or hot sauce
> 1 teaspoon olive oil
> 1 teaspoon Vitalite Plant-Based Parmesan Extra-Fine Flavoured Shreds


For the Latkes:

  1. Place a large strainer over a large bowl. Using a large hole box grater, grate potatoes, followed by the onion and strain.
  2. Transfer the potato and onion mixture to a large, clean bowl. Add egg yolks or flax egg, potato flour or matzo meal, salt, pepper, baking powder, salt, pepper and mix well.
  3. Heat a thin layer of oil in a large frying pan over medium-high heat.
  4. Scoop 1/4 cup of the potato mixture into the pan for each latke. Flatten gently with a spatula. Fry until the latkes are crisp and golden brown or for about 4 minutes per side.

For the Marinara Sauce:

  1. In a large pot, heat oil over medium high heat. Add onion and garlic and sauté until soft and translucent.
  2. Add tomatoes, basil and simmer covered on low heat for 1 hour or until thick.
  3. Add salt, spices and dried herbs. Stir and add vinegar. Simmer for 15 minutes.
  4. Add unsalted vegan butter, 1 tablespoon at a time to round out the flavours.
  5. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

For Assembly:

  1. Place two latkes in an oven safe dish and cover generously with tomato sauce.
  2. Top with Vitalite Plant-Based Mozzarella Flavoured Shred.
  3. Bake in the oven for 5 minutes at 375F.
  4. Broil for 2-4 min until the Vitalite Plant-Based Mozzarella Flavoured Shred is melted and golden brown.
  5. Top with chili oil or hot sauce and olive oil. Finish with Vitalite Plant-Based Parmesan Flavoured Extra-Fine Shreds.

Chef’s Tip: Top this dish with chili oil or hot sauce to add an extra punch.

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