Don’t waste the old veggies lying in the back of your fridge - RECIPE IN DESCRIPTION

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Don’t waste the old veggies lying in the back of your fridge! @chloeevegan

Make these Korean veggie pancakes instead. Paired with a creamy gochujang dipping sauce for extra punch and flavour. Both made using my trusty @vitamix_aunz which makes the cooking process so much quicker and easier. Get 20% off all full-priced items with my discount code: CHLOE20

Korean veggie pancakes:
- 1 cup flour
- pinch of salt
- 1 cup water
- 1 cup sweet potato ribbons
- 1 cup zucchini ribbons
- 1/2 cup carrot ribbons
- 1 jalapeño, thinly sliced
- 1/2 onion, thinly sliced
- 3 spring onions, thinly chopped
- 1 to 3 tbsp olive oil oil for (for frying)

*sub any of the vegetables for vegetables you have on hand, just be sure to follow the same cup measurements.

creamy gochujang dip:
- 1/3 cup vegan mayo
- 1/4 cup cashews, soaked in hot water for 10 minutes and drained.
- 2 tbsp gochujang paste
- 2 tbsp water
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 1/2 tbsp rice malt syrup
- 1 small clove garlic
- pinch of salt and pepper

1. To the @vitamix_aunz add the flour, water and a pinch of salt. Process until smooth and pour into a bowl.
2. Add the sweet potato, zucchini, carrot, onion, jalapeño and spring onion. Mix until well-coated.
3. Heat 1 tbsp olive oil in a fry pan over medium. Once hot, use a 1/3 cup to scoop up the pancake mix and pour it onto the pan. Press with the back of the cup to spread the vegetables into a circular shape. Cooking three at a time, fry for 2 to 3 minutes each side until golden. Mixture should make roughly 9-10. Place pancakes on a paper towel to remove any excess oil. Add extra oil if needed after each batch.
4. Place all the ingredients for the creamy gochujang dip into the @vitamix_aunz and process until smooth. Transfer to a dipping bowl.
5. Serve the pancakes hot with the gochujang dip. Optionally garnish with sesame seeds and extra spring onion and enjoy!