My vegan lefse recipe (Norwegian potato tortilla) may not be entirely authentic, but it sure is yummy!
Lefse is a Norwegian potato flatbread akin to a tortilla. They are wonderful for wrapping fillings both savoury and sweet, and can either be rolled or folded in quarters. Often these are made for Christmas and Thanksgiving, but are great all year long.
There are may versions of lefse, with recipes that vary depending on the region and the thickness they are made. My version of lefse uses non-fat sour cream and water instead of milk or cream. This gives the lefse a little bit of a sour taste that works really well with savoury fillings. For vegans, this can be non-dairy yogurt, or cashew sour cream will do in a pinch. To make a more traditional version, or for sweet fillings, use milk or cream (non-dairy will work) and omit the water. The water is only needed to thin the sour cream.
An authentic lefse is then rolled out on a floured mat using a lefsa rolling pin (a rolling pin that is textured), with the help of a turning stick and rod. If you don't have all of that, don't despair. The dough can be rolled out with a regular rolling pin on a well floured dishcloth. I actually use a tortilla press and it works well.
Cooked lefse can be frozen in a freezer-safe container or bag if divided with parchment paper to keep them from sticking together. When it's time to use, remove from the freezer about 30 minutes before enjoying and let thaw on the countertop.
TIP: If you prefer to use a conventional oven to cook the potato, preheat to 400°F / 200°C. Line an oven-safe pan with aluminium foil, pierce the potato with a fork all over, and roast until tender and easily pierced with a knife. This will take about 1 hour.
(Makes 8 servings)
1 large russet potato, cooked
1, 1/2 tablespoons plant-based butter, softened
1/4 cup plain non-fat sour cream (or non-dairy sour cream)
3 tablespoon water
1 teaspoon monk fruit sweetener (or granulated sugar)
1/2 teaspoon salt
~1 cup cassava flour (or all-purpose flour)
Peirce the skin of the russet potato several times all around and place on a microwave-safe plate. Microwave for 4 minutes, flip the potato over, and microwave for an additional 4 minutes. With a sharp knife, test to see how tender the potato has become. The knife should slide in easily. If it does not, microwave the potato for an additional minute at a time, alternating on each side, until it becomes tender.
Remove the potato from the microwave, let it cool just enough to handle, then cut the potato in half and scoop the flesh into a mixing bowl. Use a potato ricer to mash the potato to a smooth consistency (alternately, use a potato masher then smooth all lumps out with a spatula).
Add the butter, mixing until it is fully incorporated. Add sour cream, water, salt, and sweetener. Mix until it becomes smooth, and the salt and sweetener have dissolved, then cover and refrigerate for 2 to 3 hours until completely cold.
Begin adding the flour in a little at a time until the mixture becomes a dough the consistency of playdoh. You might not require the full amount of flour, or you might need a little more, adjust as required. You should be able to kneed the dough by hand without it sticking too much, or falling apart.
Form the dough into a log, cover with clingwrap, and refrigerate for at least 1 hour. Remove from the refrigerator and cut the dough into 8 equal portions.
Roll out each lefsa to about a 1/8-inch-thick circle (with or without a lefse rolling pin and other lefse-making equipment), or flatten using a tortilla press lined with lightly floured parchment paper. Set aside separated with parchment paper.
Place a shallow, non-stick pan, lefsa griddle, or dosa, over medium-high heat, and grease with a very thin coating of butter. Cook the lefsa one at a time, piercing the surface with a fork and popping any bubbles that surface. Cook for about 3 minutes per side, or until the bubbles on both sides start to become golden brown.
Transfer cooked lefsa to a plate and cover with a dishtowel to keep them warm. Serve with your favourite toppings.
Nutritional Information Per Serving:
total calories = 101.5 | total fat = 1.17g | saturated fat = 0.39g | cholesterol = 0mg | sodium = 103.88mg | net carbohydrates = 19.96g | dietary fibre = 2.25g | sugars = 0.85g | protein = 1.6g