These vegan mushroom stuffed potato cakes are the kind of comfort food that feels both cozy and elevated. Mashed potatoes are filled with a savory, umami-rich mushroom center, then pan-seared until golden and crisp. These potato cakes are perfect as a plant-based main or hearty appetizer for the holidays or any gathering.
Why You'll Love Stuffed Potato Cakes
- Crispy & comforting: Golden, pan-seared potato cakes with a savory veggie-filled interior with vegan gravy deliver ultimate comfort food vibes.
- Savory mushroom filling: The umami-rich and meaty mushroom center adds depth of flavor that makes each bite extra satisfying.
- Made with simple ingredients: This recipe uses affordable, pantry-friendly staples you likely already have on hand. Plus, it is perfect to use up leftover mashed potatoes after the holidays!
- Versatile and crowd-pleasing: Serve them as a main dish, appetizer, or side—they’re perfect for weeknights or entertaining.
- 100% plant-based & hearty: These vegan potato cakes are filling, nourishing, and proof that vegan comfort food can be both wholesome and indulgent.
Ingredients for Stuffed Potato Cakes
- Russet potatoes. You can also use leftover mashed potatoes.
- Gluten-free flour, or any flour. I used rice flour in this recipe.
- Mushrooms
- Tomatoes
- Spinach
- Spices, such as onion powder, garlic powder, and paprika.
- Plain non-dairy milk. I used oat milk.
- Vegetable bouillon paste
- Cooking oil. I used avocado oil.
How To Make Stuffed Potato Cakes
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.
Whether you serve these vegan mushroom stuffed potato cakes as a cozy dinner, a plant-based appetizer, or a savory brunch option, they’re sure to impress with their crispy exterior and flavorful filling. This recipe is a delicious way to turn humble potatoes and mushrooms into a satisfying vegan comfort food that’s perfect for meal prep or sharing with friends.
If you give them a try, please leave a comment below to help support this blog and help others find more vegan recipes! And follow @RootyFruityVegan on social media for more vegan meal ideas.
Vegan Mushroom Stuffed Potato Cakes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
Description
Delicious vegan potato cakes stuffed with a savory mushroom filling and vegan gravy make a hearty, comforting dish that’s golden on the outside and rich with flavor in every bite.
Ingredients
Potato Dough
- 2 1/2 lbs potatoes (I used 8 small russet), peeled and chopped
- 3/4 cup gluten free flour (I used rice flour)
Filling
- 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
Cooking
- 3 tsp oil for cooking the potato cakes
Instructions
- 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).
- Prep Time: 45
- Cook Time: 45
Do you salt the water when you boil the potatoes?
I do not salt water when boiling, but you can if you want to. It will make it boil a bit faster.