Looking for a hearty vegan dish that’s bursting with flavor and texture? These Vegan Mushroom-Stuffed Potato Cakes are crispy on the outside, soft and creamy on the inside, and filled with a rich mushroom and herb filling that will satisfy even the most devoted meat lovers. Whether you serve them as a main course, a side dish, or a party appetizer, these potato cakes are guaranteed to be a hit.

Why You’ll Love This Recipe

These potato cakes are completely plant-based and gluten-free (if you use gluten-free flour), making them ideal for a wide range of diets. They are also freezer-friendly and easy to reheat, which makes them perfect for meal prep or make-ahead dinners. The savory mushroom filling is earthy and umami-packed, while the outer potato shell is crisp and golden when pan-fried.


Ingredients

For the Potato Dough:

  • 3 large russet potatoes, peeled and cubed
  • Salt to taste
  • 1–2 tablespoons nutritional yeast (optional, for cheesy flavor)
  • 2 tablespoons all-purpose flour or gluten-free flour
  • 1 tablespoon olive oil

For the Mushroom Filling:

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups mushrooms, finely chopped (cremini or button)
  • Salt and pepper to taste
  • 1 teaspoon soy sauce or tamari
  • 1 tablespoon chopped fresh parsley or thyme

Instructions

Step 1: Prepare the Potatoes

Boil the cubed potatoes in salted water until fork-tender (about 15 minutes). Drain and mash them while still warm. Mix in nutritional yeast, flour, olive oil, and a pinch of salt. Set aside to cool.

Step 2: Make the Mushroom Filling

Heat olive oil in a pan over medium heat. Add the chopped onions and sauté until translucent. Stir in garlic and mushrooms, cooking until mushrooms release their moisture and start to brown—about 7–8 minutes. Add soy sauce, salt, pepper, and herbs. Let the mixture cool completely before using.

Step 3: Assemble the Potato Cakes

Divide the potato dough into equal portions (about 10–12 pieces). Flatten one piece in your palm, place a spoonful of mushroom filling in the center, and carefully seal the edges to form a ball or patty. Repeat with all the dough.

Step 4: Cook the Cakes

Heat a non-stick skillet with a bit of oil over medium heat. Fry the cakes for 3–4 minutes on each side, or until golden brown and crispy. Drain on paper towels.


Serving Suggestions

Serve your vegan mushroom-stuffed potato cakes warm with vegan sour cream, a dollop of hummus, or a fresh herb salad. They also pair beautifully with a side of roasted vegetables or a warm tomato chutney.


Final Thoughts

These Vegan Mushroom-Stuffed Potato Cakes are a comforting and satisfying dish that brings together simple ingredients in a delicious way. Perfect for cozy dinners, special occasions, or as a crowd-pleasing appetizer, they’re proof that plant-based cooking doesn’t have to compromise on flavor or texture.

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