Vegan Polish Potato Babka

Ingredients

Main

• 1 kg (about 2.2 lbs) potatoes, peeled
• 1 medium onion
• 3 cloves garlic
• 3 tbsp all-purpose flour
• 2 tbsp cornstarch (helps binding, replaces eggs)
• 3 tbsp vegetable oil
• ½ cup unsweetened plant milk

Flavorings

• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp dried marjoram (traditional Polish herb)
• Optional: ½ tsp smoked paprika

Optional Add-ins

• 1 cup sautéed mushrooms
• ½ cup caramelized onions

Equipment

• Grater or food processor
• Mixing bowl
• Loaf pan or baking dish

Instructions

1. Prepare the potatoes

1. Finely grate the potatoes (use small holes on a grater or a food processor).
2. Place grated potatoes in a clean cloth and squeeze out excess liquid.
3. Let the liquid sit for a minute—starch will settle at the bottom.
4. Carefully pour off the liquid and keep the starch; add it back into the potatoes.

2. Prepare the mixture

1. Finely grate or blend the onion and garlic.
2. Add them to the potatoes.
3. Mix in:
   • flour
   • cornstarch
   • oil
   • plant milk
4. Add salt, pepper, and marjoram (plus paprika if using).
5. Stir until fully combined into a thick batter.

3. Add optional ingredients

• Fold in sautéed mushrooms or caramelized onions if desired.

4. Bake

1. Preheat oven to 190°C (375°F).
2. Grease a loaf pan or baking dish well.
3. Pour in the mixture and smooth the top.
4. Bake for 60–75 minutes until:
   • top is deep golden brown
   • edges are crisp
   • center is set

5. Rest and slice

• Let the babka cool for at least 15–20 minutes before slicing.
• This helps it firm up and hold shape.

Serving suggestions

• Serve warm with sautéed mushrooms or vegan sour cream
• Pairs well with pickles or a fresh salad

Tips for best results

• Removing excess moisture is key for proper texture
• Keeping the potato starch improves binding and structure
• A darker crust adds flavor—do not underbake
• Reheat slices in a pan to restore crispiness