Vegan Spring Vegetable Fritters
About the author - Katy Malkin is an adventurous writer, sweet-toothed foodie, and the creator of Learner Vegan. She is passionate about making veganism accessible for all.
Looking for a delicious recipe to use up those garden veggies? Need something for Easter Brunch? I got you! This recipe is versatile, easy to make, and suitable for those following an egg-free or vegan diet. The tofu gives you a nice protein boost, and they’re baked so less oil used. They’re also a sneaky way of getting extra hidden vegetables into the kids - what’s not to love?
You can actually make vegan fritters in two ways. The first is using chickpea flour. I experimented with this method and found the fritters to be a little flat and grainy - not at all like their non-vegan counterparts! The second method (which this recipe uses) is with tofu. The blended tofu gives a thick, soft texture when cooked and goes together nicely with most vegetables. I definitely enjoyed the taste testing!
Which veggies did I choose for these fritters? My personal favourites have always been spring onions, carrots and peas. Most families enjoy all three of these, and they give the fritters a good injection of colour. But there are many great combinations to experiment with! Asparagus and leek, or sweetcorn and kale, work brilliantly. You can change up the veg according to what you’re growing or have available. And if you want to be really naughty? You could add a little grated vegan cheddar to the recipe for extra indulgence.
You may also spy a few odd ingredients in this recipe - black salt (Kala Namak) and nutritional yeast. These ingredients are optional, but give the fritters a unique taste in place of eggs, as tofu alone can be quite bland. Kala Namak has a sulphurous taste to replace the egg, and can be bought quite cheaply in bulk from Amazon or health food stores. Nutritional yeast is an ever-popular ingredient among vegans, and rightly so! It has a lovely cheesy, nutty taste, it’s full of Vitamin B12, and comes in easy flakes that dissolve in any recipe. Together they cost only slightly more than a box of eggs but will last for months - so both worth the investment!
With this combination of ingredients, you can create the perfect vegan spring vegetable fritters. They are perfect for a picnic, buffet, snack or side dish. They pair well with pretty much any dip - but do try sriracha mayo, it’s delicious! For a complete meal, try having them with warm quinoa and a side salad. They will keep in the fridge for around 3 days, so feel free to make them in advance - if you can keep your hands off them.
Enjoy - I can’t stop eating them!
Makes 10 fritters.
Prep time - 10 minutes. Cook time - 20 minutes.
1 block (400g) firm drained tofu
5 tbsp almond milk
4 tbsp nutritional yeast
1 tsp kala namak (black salt)
1 small white potato, grated (without skin)
4 spring onions, chopped
2 tbsp garden peas
1 small carrot, grated
1 tsp garlic (puree or minced)
1 tsp coconut oil - for greasing the tray
- Preheat the oven to 395F/200C, and very lightly grease 10 holes in a cupcake tin with the coconut oil.
- Add the tofu, milk, nutritional yeast and black salt to a blender - blend until quite smooth. A little texture is fine.
- Add your mixture to a bowl and add the remaining ingredients. Stir together.
- Add a spoonful of mixture to each section of your tin.
- Bake for around 20 minutes - the fritters should be browned and firm.
Be sure to follow Katy's blog over at LearnerVegan for more great recipes!