Homemade Vegan Hash Browns
For those of you who have ever wanted to know, how to make raw vegan hash browns, you will be please to know its quite simple.
Originally, hash browns were known as “hashed brown potatoes” (or “hashed browned potatoes”), of which the first known mention is by food author Maria Parloa in 1888.
Traditional hash browns consist of pan-fried potatoes. Being vegan and raw, we avoid the cooking in oxidized oils, thus avoid the intake of excess free radicals and possible carcinogenic substances often created in oils when heated at high temperatures.
Though I have tweeked the recipe, the original recipe is by Rothkranz and Brotman, Love on a Plate cookbook.
Vegan Hash Browns Recipe
Equipment Needed: Dehydrator
Yield: 4 hash browns
- 1 cup packed shredded zucchini
- 2 tablespoons raw cashew butter (if you don’t have cashew butter on hand, use raw almond butter – Artisana is the brand I prefer)
- Wheat-free tamari sauce
1. Shred zucchini, the, using a clean clothe press or squeeze juice/water from shredded zucchini
2. Place zucchini in bowl, add cashew butter and mix well.
3. Form into hash brown patties and place on teflex sheet and dehydrate for 3 hours at 115 degrees Fahrenheit. Brush on tamari sauce. Continue to dehydrate for another 3 hours, then flip over hash brown patties when dry on top and place on mesh sheet, removing teflex sheet. Dehydrate over night.
4. Serve warm, with organic ketchup or hot sauce, since we Americans put ketchup on everything – plus will be more like eating the real thing, only not fried and healthier.
5. When storing, store in refrigerator in sealed container.
Variations: Without dehydrating, zucchini/cashew mixture can be used as a spread over bread, chips or cracker, or in wraps.
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