Vegan Lefse Recipe
A simple recipe for vegan Lefse
Ingredients
- 5 potatoes - medium, peeled and cubed
- ¼ cup butter - vegan, cubed
- ¼ cup Almond milk
- 2 tsp sugar
- 1 tsp salt
- 1½ cups plain flour - or use gluten free flour
Instructions
- Cook potatoes in water until tender.
- Drain and mash thoroughly into a mixing bowl. You can use a ricer or hand mixer.
- Mix in the butter until melted through.
- Cool thoroughly in the fridge for at least four hours.
- Knead in the flour, milk, sugar and salt until you have a thick dough.
- Now pinch off pieces of the dough, about the size of golf balls.
- On a lightly floured surface, swiftly roll out each ball to 1/8” thick disk. Avoid handling dough as much as possible.
- Flip briskly and carefully into a dry, hot frying pan or griddle.
- Do not try to manipulate the disk once in the pan as that will create holes.
- Cook for about 30 seconds each side.
- Keep them wrapped in a damp towel whilst you finish the batch, and afterwards.
- Serve with butter or powdered sugar and jam.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Lefse Recipe
Amount per Serving
Calories
81
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
5
mg
2
%
Sodium
120
mg
5
%
Potassium
196
mg
6
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
60
IU
1
%
Vitamin C
9
mg
11
%
Calcium
10
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.