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Vegan Potato Cakes stuffed with Mushrooms Recipe

Vegan Potato Cakes stuffed with Mushrooms Recipe

Vegan Potato Cakes stuffed with Mushrooms Recipe
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! 🌿🔥
Mushroom Filling
Mushroom Filling

💡 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!


Vegan Potato Cakes stuffed with Mushrooms Recipe
Vegan Potato Cakes stuffed with Mushrooms Recipe

🤩 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!

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