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.
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:
- Easy to make
- A delicious comfort food
- Perfect for lunch or dinner
- Also great as meal prep
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
- 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
- oil for frying
- vegan cheese to taste (optional)
- 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.
- 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!
- 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.
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