Vegan Stuffed Potato Cakes

Name: Vegan Stuffed Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 pounds potatoes (peeled); ⅓ cup rice flour; ½ cup cornstarch; ½ tsp ground nutmeg; 1 tsp salt; 1/2 tsp black pepper; 10 oz oyster mushrooms (chopped); 1 medium white onion (chopped); 1/2 bell pepper (chopped); 1 tsp garlic powder; 1 tsp dry Italian herbs; ¼ tsp chili flakes; ½ cup frozen spinach (thawed and dried); 1 small block of tofu (crumbled)

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There's something special about stuffed potato cakes - they're like little flavor-packed parcels, perfect for a satisfying meal or a tasty snack. But what makes them even better? Making them vegan, of course! With vegan stuffed potato cakes, you can enjoy all the goodness of traditional stuffed potatoes without any animal products.

plate holding potato cakes with one in foreground cut in half and stacked

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Stuffed Potato Cakes
Ingredients
Kitchen Tools Needed:
How to Make Vegan Potato Cakes
Frequently Asked Questions
More Vegan Potato Recipes
Vegan Stuffed Potato Cakes

Stuffed Potato Cakes

One of the best things about stuffed potatoes is that you can fill them with just about anything you like. You can mix and match different veggies to suit your tastes and get creative with the seasonings. Peppers, onions, mushrooms, and spinach are all excellent options for vegan stuffed potato cakes. And don't forget the tofu - it's a great way to add some extra protein to your filling.

So what can you serve with vegan stuffed potato cakes? Well, they're pretty versatile, so you can pair them with just about anything. A simple side salad is always a good choice, but if you're feeling more adventurous, you could try serving them with some roasted veggies or a creamy sauce.

plate holding 3 vegan stuffed potato cakes sitting on marble table

Ingredients

Serves: 4

2 pounds potatoes, peeled
⅓ cup rice flour
½ cup cornstarch
½ teaspoon ground nutmeg
1 teaspoon salt
½ teaspoon black pepper
10 oz oyster mushrooms, chopped
1 medium white onion, chopped
½ bell pepper, chopped
1 teaspoon garlic powder
1 teaspoon dry Italian herbs
¼ teaspoon chili flakes
½ cup frozen spinach, thawed and dried
1 small block of tofu, crumbled

round ramekins of ingredients on marble table next to potatoes

Kitchen Tools Needed:

Stockpot or sauce pan : Every kitchen should have a few saucepans. I recommend a 4-cup, 6-cup, and 8-cup.
Colander: While I prefer a metal colander, you can also find them in various sizes of silicone that can be folded down for easy storage.
Nonstick skillet: A 10" or 12" non-stick skillet is a great investment, but be sure you use plastic or wooden utensils.
Wooden spoon: I keep a variety of sizes of wooden spoons as they are ideal for use for almost every kitchen need.
Deep skillet or deep fryer: These are fried in a small amount of oil, but you can also use a deep fryer to cook them faster if you prefer.

stack of stuffed potato cakes on cutting board

How to Make Vegan Potato Cakes

Video Recipe:

After washing and peeling the potatoes, cover them with water in a large stockpot or saucepan. Salt the water and bring it to a boil. Boil for 15 minutes, or until the potatoes are tender. Drain them, and then pour them into a large bowl.

peeled potatoes in stockpot on hot plate

Mash the potatoes or press through a ricer. Then, add in the cornstarch, rice flour, salt, and black pepper. Set them aside.

Now, in a medium skillet, add the olive oil over medium heat. To this, add the onions and peppers and cook, stirring regularly for 5 to 7 minutes.

skillet of oil, onions, and peppers on top of hot plate

Add the mushrooms and continue cooking for another 10 minutes, until reduced and browned.

wooden spoon stirring mushrooms in skillet

Crumble in the tofu, and then cook for another 5 minutes. Add in the spinach and continue cooking for another 2 to 3 minutes.

Season the vegetables with garlic powder, Italian herbs, and additional salt and black pepper to taste. Then set this aside to cool slightly.

Now, divide the potato mixture into 9 equal balls, then flatten each of them out. Add a heaping tablespoon of the vegetable and tofu mixture to the center of the potato. Then, pinch the edges together to cover the filling, and pat to form a round patty.

hand placing potato round on cutting board

In a clean skillet, heat a bit of vegetable oil for frying. Cook for 2 to 3 minutes per side over medium heat until crispy and golden on all sides.

potato cakes cooking in cast iron skillet

Serve with your favorite dipping sauces.

stack of vegan potato cakes on wood cutting board in front of blue napkin

Frequently Asked Questions

What are some good vegetables to use in vegan stuffed potato cakes?

This recipe uses bell pepper, onion, mushrooms, and spinach. You can use other vegetables such as celery, zucchini, squash, carrots, cauliflower, or broccoli if you desire.

Can I use sweet potatoes instead of regular potatoes?

Absolutely! Sweet potatoes will add a depth of flavor and added nutrients to the recipe and your menu. Plus, it gives a bit of savory and sweetness that is appealing to many.

Can I make the filling ahead of time?

Absolutely. You can cook both potatoes up to 2 days ahead of time. Just assemble and fry when ready to serve.

Can I freeze the potato cakes?

Yes! I recommend laying them uncooked or cooked on a baking sheet to flash freeze for 2 hours. Then transfer them into a freezer storage container or freezer storage bag. Label and freeze for up to 3 months.

round white plate with 3 stuffed potato cakes and small bowl of creamy dipping sauce

More Vegan Potato Recipes

Potatoes are the base of many of my favorite meals, and this snack or meal is a great addition to your menu. If you like potatoes as much as I do, then you'll also love the recipes below. Just take a few minutes to check them out. Bookmark them, print out the recipes, or pin them to Pinterest to make soon!