Stuffed Potato Cakes Vegan

These vegetarian potato cakes (which area unit the same as “arepas”) area unit full of mushrooms, veggies, and vegetarian cheese. This wonderful comfort meal is ideal for lunch or dinner. The formula is vegetarian (dairy-free), gluten-free, and simple to create.

VEGAN POTATO CAKES FULL OF MUSHROOMS, VEGGIES AND VEGETARIAN CHEESE

Have you ever created stuffed potato cakes? If not, you ought to provide this formula a strive as a result of potato cakes style fully amazing! I needed to create the vegetarian potato cakes very special and that’s why I stuffed them with mushrooms, veggies, and vegetarian cheese. and therefore the result very convinced American state.

Stuffed Potato Cakes Vegan

SIMPLE DOUGH

For the dough, you’ll would like potatoes, cornstarch, salt, pepper, nutmeg, and flour. I used rice flour to create these vegetarian potato cakes gluten-free.

However, you'll be able to conjointly use flour or corn flour, just in case you don’t have a protein intolerance. you would possibly would like a touch bit less flour although however you'll notice directly if the consistency of the dough is correct.

VEGAN POTATO CAKES STUFFING

I stuffed these vegetarian potato cakes with onion, bell pepper, mushrooms, zucchini and vegetarian cheese (I used my straightforward vegetarian cheese sauce). Of course, I conjointly more numerous spices that gave the potato cakes a tremendous flavor.

INGREDIENTS:

Dough:

• 1 kg potatoes (see recipe notes)
• 80 g white rice flour (1/2 cup) (see recipe notes)
• 40 g cornstarch or tapioca flour (1/3 cup)
• salt, pepper, nutmeg (to taste)

Filling:

• 250 g mushrooms, sliced (about 3 cups)
• 1/2 of a zucchini, diced
• 1 onion, chopped
• 1 bell pepper, diced
• 2 cloves of garlic, minced
• salt & pepper to taste
• spice mix: 1 tsp Italian spice blend, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp cumin, 1/4 red pepper flakes
• Additional ingredients:
• oil for frying
• vegan cheese to taste (optional)

INSTRUCTIONS:

Dough:

1. Peel potatoes, cut into small pieces and cook in salted water for about 20 minutes.
2. Season with salt, pepper, and nutmeg and mash them with a potato masher. (Please do not use a food processor, otherwise, the mashed potatoes will be sticky).
3. Allow the mashed potatoes to cool (in the meantime you can prepare the filling), then add flour and cornstarch and mix well with a spoon or your hands.

Filling:

1. Chop the veggies, fry the onion in a pan with a little bit oil for about 3-4 minutes, add the mushrooms, garlic, and also the diced peppers and the zucchini. Sauté everything for a couple of minutes, season with salt, pepper, and the spice mix.
2. Split the dough into 8 parts (about 1/2 cup or 120 g each). Form into balls, make a well in the middle and add about one and a half tablespoons of the filling. You can also add some vegan cheese in addition. Carefully "seal" the balls with a little bit more dough and flatten them slightly to make them look like thick pancakes.
3. Heat approximately 2 tablespoons of oil in a pan and fry the potato cakes at medium heat until golden brown on both sides. They will be crunchy on the outside and soft on the inside. If you want them to be slightly more crunchy, you can bake them additionally for about 20 minutes at 375 degrees Fahrenheit in the oven. Enjoy!

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