Eat them as a side, as a main dish, or for breakfast. These vegan stuffed potato cakes are delicious all the time. They look fancy but are easier to make than you think! So feel free to impress your friends and family with this awesome vegan recipe!
This recipe for vegan stuffed potato cakes is one of the few I make that requires oil. I’ve tried to bake them – doesn’t work. If you have an ultra magical non-stick pan, you may be able to make these potato cakes without oil. But, for the less magical pans you will need a bit of oil. I used about 1/4 tsp coconut oil per side and that seemed to work pretty well with my non-stick pan.
I made the potato cakes one at a time. First, I made a patty a bit larger than my palm, then topped it with the vegan gravy and the mushroom mixture. Then I made another patty and placed it on top and pressed the edges of each patty together. If the dough cracks too much to stay together, wet your hands before pressing the edges together.
If you find this too difficult or are pressed for time, you can mix the mushroom mixture into the dough, cook it the same way, and then top with gravy before serving. Stuffing them is just fancy. But if you aren’t feeling fancy, I get it.
Vegan Stuffed Potato Cakes
- Total Time1 hr 30 min
- Yield6 cakes
- Serving Size1 cake
- 2 1/2 lbs potatoes (I used 8 small russet), peeled and chopped
- 3/4 cup gluten free flour (I used rice flour)
- 8 oz crimini mushrooms, diced
- 1 cup diced tomato, seeds removed
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 2 cups chopped spinach
Fat Free Vegan Gravy
- 2 cups non-dairy milk (unsweetened)
- 1 tsp vegetable bouillon paste
- 1/3 cup gluten free flour (I used rice four)
- 1/2 tsp garlic powder
- Pepper to taste
- 3 tsp oil for cooking the potato cakes
Boil potatoes for 10 minutes, or until soft. Drain, mash with a fork until smooth, and set aside to cool.
Meanwhile, saute the mushrooms and tomatoes over medium heat with a bit of water to prevent sticking for 3-4 minutes. Add the spices and the spinach, mix well, and cook another minute. Set aside.
To make the gravy, heat the non-dairy milk in a small saucepan over medium/high heat. Stir in the bouillon paste, and mix until dissolved. Add the remaining gravy ingredients and mix well. Simmer and stir frequently until desired thickness is reached. Set aside.
Mix the flour into the mashed potatoes. You should be able to form it into a big ball of dough. If it does not hold together, add a tiny bit of water and work it into the dough with your hands.
Take a small handful of dough and form it into a patty that is 1/4-inch thick and a bit larger than the size of your palm. Add a couple spoonfuls of the mushroom mixture and gravy to the center of the patty. Form another patty of dough and place on top. Press the edges together to seal the stuffed potato cake.
Heat a non-stick pan on medium/high heat with about 1/4 tsp oil. Place the cake on the hot pan and cook for 2-4 minutes, until the bottom is golden and firm. Flip, cook for another 2-4 minutes.
Repeat steps 5 and 6 until all the dough is used. Serve the potato cakes with extra gravy.
Enjoy immediately! The potato cakes do not keep well as leftovers (they become more like mashed potatoes).