Vegan Oven Baked Carrot Hash Browns

These carrot hash browns are a fun, colorful twist on the classic potato patty, made with grated carrots instead of potatoes. And because they’re baked, not fried, they’re healthier too!

Hash browns are fried vegetarian patties traditionally made with just grated potatoes, which hold together thanks to their high starch content.

However, some hash brown recipes also include flour and eggs. The ingredients are made into a dough, packed into a potato pancake and fried – similar to an American corn fritter.

Our carrot hash recipe is a Cross between these two versions: grated carrots alone don’t have enough starch to hold them together into a patty, so we mixed them up with just a little “frie batter”.

And our dough has no eggs, only wholemeal flour and plant-based silken tofu. Plus, a good dose of spices like curry powder and cumin for color and taste!

So simply mix everything together, form the vegan carrot patties on a baking sheet using a cutter or pochette ring and bake.

Baking the carrot hash browns instead of frying them will help you with that reduce fats and save time and effort. Another way to make crispy yet low-fat hash browns is to cook the veggie patties in an air fryer!

These carrot hash browns are Crispy on the outside and a little spongy on the inside, taste slightly sweet from the caramelized carrots and are bursting with spicy curry notes. Yummy!

And super healthy: a carrot hash comes in at just 30 calories and 1.2 grams of fat! So, gather the ingredients and let’s make these carrot donuts together.

And if you’re looking for more shredded carrot recipes, check out this Carrot Avocado Slaw, Carrot Oatballs, and Carrot Sesame Casserole!

Step 1

Peel the carrots and cut off the ends.

Then use the coarse side of a box grater (the side with the largest holes) to grate the carrots into long strips.

step 2

Drain the excess water from the silken tofu block and place in a bowl.

Add the whole wheat flour, curry powder, cumin powder and salt and mix well.

The tofu mixture will be a bit crumbly and dry at first, but keep beating until it becomes smoother and creamier.

You can also puree the ingredients in a blender/food processor.

step 3

Now add the grated carrots and finely chopped fresh parsley.

Mix well until the carrots are evenly coated in the tofu mixture and hold together into a cohesive “dough.”

step 4

Preheat oven to 170°C (340°F) convection or 190°C (375°F) static.

Line a baking sheet with parchment paper and brush with half the oil.

To shape each carrot hash, use a greased round cookie cutter or pochette ring, about 7cm in diameter.

Place the ring/cutter on the parchment paper and fill it with 2 tablespoons of the carrot mixture.

step 5

Then use the back of a spoon to flatten the carrot mixture into a thin patty and remove the ring/cutter.

Repeat for the other hash browns until you have used all of the grated carrot mixture.

Remember, the thinner and fluffier you make the carrot patties, the crispier the hash browns will be.

If you make them thick and compact instead, the donuts will be spongy and soft.

step 6

Brush the prepared patties carefully with the remaining oil and bake for 25 minutes.

When the hash browns look browned and crispy around the edges, gently flip them with a spatula and cook for another 5-10 minutes.

step 7

When done, place the carrot chunks on a wire rack to cool slightly.

Your healthy vegetarian hash browns are ready!

You can enjoy them warm or cold, on their own or with a healthy dip like our beetroot hummus or cashew mayonnaise.

You can also pair them with this baked bean toast for breakfast, stuff them into a lunch sandwich, or pop them in a cereal bowl for dinner!

tips

• For a sweet, caramelized finish, substitute 1/4 of the carrots for thinly sliced ​​shallots.

• Optionally, add 1 tablespoon of nutritional yeast to the batter for a protein and vitamin B12 boost.

• You can store these carrot hash browns in an airtight container in the fridge for up to 4 days, but they will get mushy. To bring back some crispiness, reheat them in the oven or frying pan.