Latkes

Rinse the potatoes and grate them with a box grater. Place the grated potatoes into a medium bowl and sprinkle with salt. Set aside for 10 minutes to let the water drain. Dice the onion and place in a large bowl with the vegan mayonnaise and dried thyme. Rinse and dry the broccoli and break or cut it up into small pieces.

Rinse and peel the apple. Small dice the apple and add to a small sauce pan with the dried cranberries, dijon mustard, mustard seed, brown sugar, and ¼ cup water. Bring to a boil over medium heat, reduce heat, and simmer until the liquid is absorbed, about 10 to 15 minutes. Remove from the heat and set aside.

Working in small handfuls of the grated potatoes, squeeze out the extra water over your sink and set the potato on paper towels. Once finished, place another paper towel on top and pat the mixture dry. Add the dried potatoes and the flour to the bowl with the onions and mayonnaise. Season generously with salt and pepper and mix well with a fork.

In a small bowl, combine the horseradish and the vegan sour cream. Mix well with a whisk and season with salt. Set aside.

Form the potato mixture into 6 latkes. Heat ¼ cup vegetable oil in a large nonstick skillet over medium-high heat. Use a spatula to transfer the latkes into the oil and fry for 3 to 4 minutes per side (turn your heat down to medium after they’ve been cooking for a minute). Once crisp on both sides, transfer to paper towels and season with salt.

Add the broccoli to the same skillet you cooked the latkes in and saute until bright green and tender, about 3 to 5 minutes. Season the broccoli with salt and pepper and divide it up between your plates. Put the latkes alongside the broccoli, and serve with the apple chutney and horseradish cream. Dig in!