Day 7

Here is a delicious vegan recipe that combines crispy potato pancakes with fresh vegetables and a flavorful dip:

Vegan Potato Pancake Bowl Recipe:

Ingredients:

• 2 cups grated potatoes
• 1/2 cup grated onion
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil
• 2 cups mixed vegetables, chopped (such as bell peppers, zucchini, and carrots)
• Salt and pepper to taste
• For the dip:
• 1/2 cup vegan sour cream
• 1 tablespoon lemon juice
• 1/2 teaspoon dried dill
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, mix together the grated potatoes, grated onion, flour, salt, black pepper, paprika, and garlic powder.
2. Heat the olive oil in a large skillet over medium heat.
3. Using your hands, form the potato mixture into small patties or balls and place them in the skillet. Flatten them with a spatula to make potato pancakes.
4. Fry the potato pancakes for 3-4 minutes per side, or until golden brown and crispy. Place them on a paper towel to drain any excess oil.
5. In the same skillet, sauté the mixed vegetables over medium heat until they are tender but still crisp. Season with salt and pepper to taste.
6. To make the dip, mix together the vegan sour cream, lemon juice, dried dill, garlic powder, salt, and pepper in a small bowl.
7. To serve, divide the cooked potato pancakes and sautéed vegetables among four bowls. Drizzle the dip over the top.

This vegan potato pancake bowl recipe is a satisfying and flavorful meal that is perfect for lunch or dinner. The crispy and savory potato pancakes are balanced out by the fresh and colorful mixed vegetables. The tangy and creamy dip adds a flavorful kick to the dish. This recipe is easy to make and can be customized with your favorite vegetables or seasonings. It is a healthy and filling meal that will leave you feeling satisfied and nourished.