← all recipes
vegan georgian feast: badrijani & spiced potato pancakes
A festive vegan Georgian dinner spread featuring two classic dishes modified for a plant-based diet. This recipe includes 'Badrijani' (fried aubergine rolls filled with a walnut and tofu paste) and crispy potato pancakes flavored with the traditional Georgian spice blend, Khmeli Suneli. Based on your image, this feast replaces eggs with aquafaba in the pancakes and incorporates tofu into the rich walnut filling.
recipe by
fizzyizzi
MainGeorgian4 servingsveganvegetariandairy free
40
prep (min)
40
cook (min)
80
total (min)
- •2 items large aubergines (eggplants)
- •4 items large potatoes
- •200 grams firm tofu
- •1.5 cups walnuts
- •300 grams spinach (fresh or frozen)
- •1 items onion
- •4 items garlic cloves
- •3 tbsp aquafaba (liquid from chickpea can)
- •3 tbsp all-purpose flour
- •2 tbsp Khmeli Suneli (Georgian spice blend)
- •2 tbsp red wine vinegar
- •0.5 cups fresh coriander (cilantro)
- •0.5 cups vegetable oil (for frying)
- •4 items pitta breads
- •2 tbsp pomegranate seeds (for garnish)