Vegan Potato Cakes stuffed with Mushrooms Recipe
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🥔 Vegan Potato Cakes Stuffed with Mushrooms Recipe (Crispy Outside, Savory Inside!) 🍄
🌟 Comfort Food Gets a Plant-Based Upgrade!
If you’re looking for the ultimate vegan comfort food that’s crispy, savory, satisfying, and 100% plant-based, you’ve just struck gold! 💛
These Vegan Potato Cakes Stuffed with Mushrooms are crispy on the outside, tender on the inside, and bursting with garlicky mushroom goodness. Whether you’re whipping up a casual lunch, impressing dinner guests, or meal-prepping for the week, these potato cakes will rock your taste buds and your social feed.
Oh, and did we mention they’re:
- Budget-friendly 💸
- Freezer-friendly ❄️
- Gluten-free (with one simple tweak!) ✅
Let’s get cooking!
🍽️ Why You’ll LOVE These Vegan Potato Cakes
Here’s why these will become a weekly staple:
- Satisfying & Hearty: Perfect for lunch, dinner, or a grab-and-go snack.
- Crispy & Golden: Pan-fried to perfection with a crunchy crust.
- Flavor-Packed Filling: Earthy mushrooms sautéed with garlic, herbs, and onions.
- Customizable: Switch up the herbs or even stuff them with spinach or vegan cheese!
🛒 Ingredients You’ll Need
For the Potato Cakes:
- 4 medium potatoes (Yukon Gold or Maris Piper work well)
- Salt and black pepper, to taste
- 1 tbsp olive oil or vegan butter
- 2 tbsp cornstarch or all-purpose flour (use gluten-free if needed)
For the Mushroom Filling:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 ½ cups finely chopped mushrooms (button, chestnut, or cremini)
- ½ tsp dried thyme
- 1 tbsp soy sauce or tamari
- Salt and pepper to taste
- Optional: chopped parsley for garnish
👩🍳 Step-by-Step Recipe Instructions
1. Prep the Potatoes
- Peel and chop potatoes into chunks.
- Boil in salted water until fork-tender (about 15-20 mins).
- Drain and mash until super smooth.
- Add olive oil (or vegan butter), cornstarch, salt, and pepper.
- Let it cool slightly—chilling helps it hold its shape better.
2. Make the Mushroom Filling
- In a skillet, heat olive oil over medium heat.
- Add onions and sauté until soft (3-4 mins).
- Add garlic and mushrooms. Cook until mushrooms release moisture and it evaporates (about 8-10 mins).
- Stir in soy sauce, thyme, salt, and pepper. Let it cool.
3. Assemble the Cakes
- Take a scoop of mashed potato (about 2-3 tbsp) and flatten into a disk in your hand.
- Spoon 1 tbsp of mushroom filling in the center.
- Carefully fold the edges over and shape into a patty.
- Repeat until all mash and filling are used up.
4. Cook Until Golden
- Heat a thin layer of oil in a non-stick skillet.
- Fry each cake for 3-4 mins per side, until golden and crispy.
5. Serve and Savor
- Sprinkle with fresh parsley or a dash of smoked paprika.
- Serve with vegan sour cream, a salad, or spicy ketchup! 🌿🔥
💡 Tips & Tricks for Potato Cake Success
- Chill that mash! A cooled mash is easier to shape and won’t fall apart.
- Don’t overstuff. Keep the filling manageable to prevent leakage.
- Use non-stick cookware. It helps keep the cakes beautifully crisp without breaking.
- Air fryer bonus: These cakes air fry beautifully! Just spray lightly with oil and cook at 200°C/400°F for 10-12 minutes.
🌱 Variations to Try
Want to shake things up? Here are some fun flavor twists:
- 🧀 Cheesy surprise: Add a cube of vegan cheese inside each cake.
- 🥬 Spinach & Garlic: Mix sautéed spinach into the mushroom filling.
- 🧄 Smoky version: Use smoked paprika and liquid smoke for a BBQ-like flavor.
- 🧅 Caramelized onion & sage: A fall-inspired combo!
❄️ Can You Freeze Vegan Potato Cakes?
YES! These freeze like a dream.
👉 To freeze: Lay uncooked potato cakes on a tray, freeze until solid, then transfer to a freezer-safe bag.
👉 To cook from frozen: Pan-fry or air-fry directly—no thawing needed!
🧠 FAQs: Everything You Need to Know
Q: Can I bake these instead of frying?
A: Absolutely! Bake at 200°C (400°F) for 20-25 mins, flipping halfway. They won’t be as crispy, but still delish!
Q: What’s the best type of potato to use?
A: Starchy varieties like Yukon Gold or Russets make the mash fluffier and better for shaping.
Q: Are these gluten-free?
A: Yes—just use gluten-free flour or cornstarch in the mash, and tamari instead of soy sauce.
Q: Can I make these ahead of time?
A: Definitely. Store them in the fridge for up to 3 days or freeze for longer.
Q: What sauce pairs best with them?
A: Try vegan sour cream, garlic aioli, or even a spicy tomato chutney. Yum!
🤩 Why These Go Viral Every Time
These little pockets of joy aren’t just tasty—they’re camera-ready!
- Perfect for reels and TikToks—split one open and let the filling ooze out on camera! 📸
- They check all the boxes: vegan, comforting, customizable, meal-prep friendly.
- Great for kids and picky eaters—they won’t even know they’re packed with veggies. 🤫
✨ Final Thoughts
If you’re craving something hearty, wholesome, and a little fancy without the fuss, these Vegan Potato Cakes Stuffed with Mushrooms are your answer. Whether you’re a seasoned vegan or just dabbling in plant-based meals, this recipe proves you don’t have to compromise on flavor OR fun.
So what are you waiting for?
Whip up a batch, snap a pic, and tag us—we LOVE seeing your delicious creations! 🍽️📷
📌 Save this recipe for your next meatless Monday or cozy weekend dinner. It’s a keeper!