Vegan Blintzes
Blintzes are a Jewish favorite, especially for Shavuot, but when it comes to adopting a vegan diet, they’re usually among the first dish to go. Not anymore with this plant-based version! Batter recipe adapted from All Recipes and filling adapted from Tori Avey.
Ingredients
- Blintzes
- ¼ cup vegan butter, melted
- ¾ cup soymilk
- ½ cup water
- 1 tablespoon sugar
- 1 cup bleached flour
- ¼ teaspoon salt
- ¼ teaspoon vanilla
- Filling
- 1–1¼ cup soft tofu, fully drained
- 1 tablespoon ground flaxseed
- 2½ tablespoons lukewarm water
- 8 ounces vegan cream cheese
- ¼ cup sugar
- 2 teaspoons lemon juice
- ¼ teaspoon vanilla
- 1 teaspoon salt
- 1 tablespoon sugar
- To fry: ¼ cup vegan butter
Preparation
- Blintzes: Mix all ingredients together (or blend in a blender), and refrigerate for 2 hours.
- Filling: Drain tofu well by placing in a colander with a towel over it and a heavy weight on top, such as a tea kettle or canned beans. Drain for at least 30 minutes. Combine flaxseed and water, mixing well to make a “flax egg,” and let sit for 15 minutes until thick and gelatinous. Combine tofu, flax egg and all other ingredients in a blender or food processor, and blend until smooth.
- To assemble: Heat a small skillet over medium heat. Add a tablespoon of vegan butter for each crepe. Pour approximately ¼ cup batter into the pan. Cook until lightly browned, 2 to 3 minutes, and then flip over for another minute or so. To fill, either drop a tablespoon of filling on the crepe in the pan, carefully fold the edges and cook, or remove from pan, cool slightly, add 1 tablespoon filling and then fold crepe in half or roll and tuck ends in.
Sarah Newman
