Stuffed Potato Cakes | Vegan, Gluten-Free Recipe

Name: Stuffed potato cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 potato cakes
Ingredients: 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)); 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))

By Ela on September 16, 2018 | Last updated May 6, 2019 130 Comments This post may contain affiliate links.

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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.

Vegan cheese stuffed potato cakes recipe with mushrooms

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