Deutsch
These vegan potato cakes (which are similar to “arepas”) are stuffed with mushrooms, veggies, and vegan cheese. This amazing comfort meal is perfect for lunch or dinner. The recipe is vegan (dairy-free), gluten-free, and easy to make.
Vegan Potato Cakes Stuffed With Mushrooms, Veggies And Vegan Cheese
Have you ever made stuffed potato cakes? If not, you should give this recipe a try because potato cakes taste absolutely amazing! I wanted to make the vegan potato cakes really special and that’s why I stuffed them with mushrooms, veggies, and vegan cheese. And the result really convinced me.
Simple Dough
For the dough, you’ll need potatoes, cornstarch, salt, pepper, nutmeg, and flour. I used rice flour to make these vegan potato cakes gluten-free.
However, you can also use wheat flour or spelt flour, in case you don’t have a gluten intolerance. You might need a little bit less flour though but you will notice right away if the consistency of the dough is right.
Vegan Potato Cakes Stuffing
I stuffed these vegan potato cakes with onion, bell pepper, mushrooms, zucchini and vegan cheese (I used my easy vegan cheese sauce). Of course, I also added various spices which gave the potato cakes an amazing flavor.
Great As A Snack On The Go/Meal Prep
These vegan potato cakes are perfect for lunch or dinner. However, you can also prepare them for the next day to take them to work/school/uni.
How To Make Vegan Stuffed Potato Cakes?
You can fry them in a pan, then they are crunchy on the outside and soft on the inside. If you want them to be even more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven.
These Stuffed Potato Cakes Are:
- Vegan
- Gluten-free
- Crispy
- Hearty
- Easy to make
- A delicious comfort food
- Perfect for lunch or dinner
- Also great as meal prep
Variation
The great thing about this recipe is that you can vary it as you like. For example, you can also use tomatoes, corn, spinach or other vegetables. The potato cakes always taste delicious and never get boring.
Which Type Of Potato Works Best For These Vegan Potato Cakes?
I made these potato cakes a couple of times with Yukon Gold potatoes and the result was great. I also used Russet potatoes and noticed that I have to use less flour then because Russet potatoes contain more starch than Yukon Gold potatoes.
If you give this recipe a try, please leave a comment below and don’t forget to tag @elavegan #elavegan on Instagram or Facebook if you take a picture of your dish.
Stuffed potato cakes
Ingredients
Dough:
- 1 kg potatoes (*see recipe notes)
- 80 g white rice flour (1/2 cup) (*see recipe notes)
- 40 g cornstarch or tapioca flour (1/3 cup)
- salt, pepper, nutmeg (to taste)
Filling:
- 250 g mushrooms, sliced (about 3 cups)
- 1/2 of a zucchini, diced
- 1 onion, chopped
- 1 bell pepper, diced
- 2 cloves of garlic, minced
- salt & pepper to taste
- spice mix: 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 red pepper flakes
Additional ingredients:
- oil for frying
- vegan cheese to taste (optional)
Instructions
Dough:
- Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.
- Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).
- Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.
Filling:
- Chop the veggies, fry the onion in a pan with a little bit oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.
- Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle and add about one and a half tablespoons of the filling. You can also add some vegan cheese in addition. Carefully "seal" the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes.
- Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven. Enjoy!
Notes
- Wheat flour or spelt flour might work as well but you will most likely need less. I never tried it, so please experiment at your own risk.
- If the potatoes are extremely floury I would recommend using less rice flour, e.g. just 1/4 cup. The dough shouldn't be too dry or crumbly.
- Recipe makes about 8 potato cakes. Nutrition facts are for one potato cake.
Nutrition
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Landed here right after I saw this on Instagram! This looks so so good! Definitely giving this a try.
Thanks so much! I hope you will like my recipe. 🙂
They look delicious ? can I use potato flour instead of cornstarch? Same me quantity? Thanks
Hi Vanda 🙂 You can use potato starch or arrowroot flour instead of cornstarch. I am not sure if potato flour will work. 🙂
Can I use potato flakes?
I never tried it, so I can’t answer your question. Please report back if you give it a try!
This was delicious ?! Made these with brocolis & onions, instead of mushrooms & zucchini and it was perfect! Thanks so much❤️!
Great! So happy you loved the recipe. 🙂
looks amazing. I am tempted to make it and surely will bring myself to do it.
thanks for sharing this.
Wonderful! Please report back once you give it a try. ????
These potato cakes look so delicious ,Ela!
And especially with that mushroom filling! I love mushrooms sooooo much! My favorite veggies ????
Will make them soon!
Lots of love,
Bianca ❤️
Thank you very much, Bianca! ❤️ Yes, mushrooms are the best. I love them ????
This looks amazing! What would you serve them with?
You can serve them with salad or soup for example. 🙂
Mushrooms on my shopping list and going to try this tomorrow evening. Thank you! The pic on insta caught my attention 😉
Great! I hope you will love them as much as I do. 🙂
What kind of potatoes do you use Ela?
Most of the time Yukon Gold. But also Russet worked for me. 🙂
Hi! What is the best potato to use?
You can use any floury/starchy potatoes (like the classic Idaho or Russet) but I wouldn’t recommend waxy potatoes (like Red Bliss or New Potatoes). Maybe this guide will help: https://www.huffingtonpost.com/2014/03/02/types-of-potatoes_n_4877050.html
Thank you 🙂 I used russet and they came out great! Also, I love your blog. Thank you for all the great ideas
This looks great! Question though. Why rice+corn starch? Can I use all rice flour ?
Hey, cornstarch (or any other starch like potato starch…) has binding properties, and I actually had the best results with this recipe. However, you can try to leave it out and see how that goes. 🙂
Only just seen your blog ???? so excited to try some of these ŕecipes, esp Cheese Sauce – Cheese is the thing l miss most ????
Thank you, Denise! Have fun trying out my recipes. ????
This is seriously the definition of comfort food 🙂
Thank you, Jess! Yes, I agree, it’s a great comfort food. 🙂
These are delicious! Thank you!
I am glad you liked my recipe! Thank you, Jill. 🙂
Hey, do you think we could bake in parchment paper to make oil free?
I never tried it, so I don’t know.
This looks very delicious!! I wanted to ask have you tried to bake them without using any oil. I am a low fat vegan vegan I don’t use 0il on my recipes. Has anyone try to make it with no oil?
I want to know this as well. All baked instead of frying? Also instead of the sauce can I used vegan gravy?
Sorry, I never tried that. Maybe it works nicely in an air-fryer. Let me know if you try the oven method. I would recommend 360 degrees Fahrenheit (ca. 182 °C)!
Gravy should be fine!
Hello. Will brown rice flour work as well?
Yes, that should work just fine. 🙂
Lovely recipe ????
Can I freeze them for later ? If possible for how long ?
Best wishes ????????
Thank you, Lulwa! I haven’t tried freezing them yet, so I cannot tell you if it’s possible.
Please report back if you give it a try. ????
I’m curious about freezing too, would love to hear if anyone tries it, I’ll report back when I do.
Thanks for the recipe. I made it this morning and it was so yummy..
Thanks! I am glad you liked the recipe! ????
Very nice recipe!!! I will definetely try it, thank you for sharing ????
You are most welcome, Monica! 🙂
Hi Ela…just wondering where I ass the 2 cloves of minced garlic…to the potatoes or to the filling? Thank you 🙂
Hi Tami! You will need to add it to the filling. I must have forgotten to mention it in the instructions. Fixed it now! Thanks 🙂
Thank you so much 🙂 I’m so excited to try this!!
Do you think this would work with sweet potatoes?
Hey! Yes, it normally should work. However, since sweet potatoes contain more water content you’ll probably need to add more flour and/or cornstarch.
Let me know how it turns out. 🙂
Hi Ela! Want to try out this recipe soon, but I have a question about the vegan cheese! Do you have a recipe to make the vegan cheese yourself? I don’t like to buy prepacked things!
Hey Camille! I make my own vegan cheese sauce. You can check it out here: https://elavegan.com/easy-vegan-cheese-sauce-recipe/
Hi Ela, I just made this today and it’s delicious!!!!
I used a blend of vegan mozzarella and cheddar.
Thank you!!!
That’s great! I am glad they turned out delicious! 🙂
How much oil do you use to fray them?
I use 2 tbsp of oil. 🙂
I saw them this morning and I had to make them today!! I just finished and I got a bit stuck with the actual filling of the cakes. I tried to shape them into a ball and then make a well but I could not manage to add the filling that way, the dough would break. I ended up making 6 of them by splitting the dough in half and using the second half to close them. With the rest of the dough I made a few flat empty pancakes that I will use as a side to my lunch tomorrow! Thank you so much for the great recipe!
Hey Fran! I am glad they turned out great. And yes, sometimes it can be a bit tricky to fill them. The first time I made them I had no problems at all. When I made them the last time, it was a little bit more difficult to add the filling. I actually made a video of it and will upload it after I finish editing it which takes ages, haha. 🙂
Hi there,! I’m planning on making these but having a little trouble with the conversion, as I am in the US… how many potatoes does this require? When I look up the conversion online,2 kg is about 4 lbs, which seems like a LOT of potatoes. Also, is floury potatoes related to the dough mixture, or is a variety of potato that I’m not familiar with? Thanks!
Hi Jennifer! The recipe calls for 1 kg of potatoes which is about 2 lbs. It depends on the size of the potatoes, around 6 to 7.
You can use any floury/starchy potatoes (like the classic Idaho or Russet) but I wouldn’t recommend waxy potatoes (like Red Bliss or New Potatoes). Maybe this guide will help: https://www.huffingtonpost.com/2014/03/02/types-of-potatoes_n_4877050.html