I know latkes are a traditional Chanukah food, but since so many of them are made with egg, it hard to enjoy them as a vegan. When I modify the recipe, I tend to wind up with hash browns. I love hash browns, but they don't feel like a holiday dish to me. You could use some of the better egg replacers that have come out recently, but instead I opted to find a healthy alternative which still combines the two basic ingredients: potatoes and a little symbolic oil. In a large, baking dish (I sprayed mine with non-stick spray) place: 1 butternut squash, peeled, seeded and chopped 1 large celery root, peeled and chopped12 carrots, peeled and chopped2 large yams or sweet potatoes, peeled and chopped1/2 c chopped flat leaf parsley
Top the vegetables with:Juice of 1 orange4 oz. vegetable stock1/2 c maple syrup3 generous pinches Himalayan sea salt3 TBSP cinnamon2 TBSP grapeseed oil5-6 TBSP vegan butter
Roast at 400 degrees for an hour, stirring every 20 minutes.Add additional salt and black pepper to taste when done and serve hot!Serves 8-10 people
