🥔 Vegan Potato Cakes Stuffed with Mushrooms

Here’s a savory and satisfying recipe for Vegan Potato Cakes Stuffed with Mushrooms — crispy on the outside, creamy and flavorful on the inside, and 100% plant-based!

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🥔 Vegan Potato Cakes Stuffed with Mushrooms

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: ~45 minutes
Servings: 6–8 cakes

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📝 Ingredients:

For the potato dough:

• 3 cups mashed potatoes (about 4 medium potatoes, boiled & mashed)
• 2 tablespoons nutritional yeast (optional, for cheesy flavor)
• ¼ cup flour (or more as needed — use oat, all-purpose, or gluten-free)
• Salt & pepper to taste

For the mushroom filling:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups mushrooms, finely chopped (button, cremini, or portobello)
• 1 tablespoon soy sauce or tamari
• ½ teaspoon thyme or rosemary
• Salt & pepper, to taste

For frying:

• 2–3 tablespoons oil (for pan-frying)

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👩‍🍳 Instructions:

1. Prepare potatoes: Boil, drain, and mash the potatoes. Let cool. Mix with flour, nutritional yeast, salt, and pepper. Dough should be soft but not too sticky (add more flour if needed).
2. Make the filling: In a skillet, heat oil over medium heat. Sauté onion and garlic until fragrant. Add mushrooms, soy sauce, and herbs. Cook until mushrooms are soft and moisture is evaporated (about 6–8 minutes). Cool slightly.
3. Form the cakes:
   • Divide potato dough into equal pieces (about 6–8).
   • Flatten one piece into a disc in your hand, spoon a bit of mushroom filling into the center.
   • Fold the edges over the filling and seal. Flatten slightly into a patty.
4. Cook: Heat oil in a skillet over medium heat. Pan-fry cakes for 3–4 minutes per side or until golden brown and crispy.
5. Serve hot with dairy-free sour cream, fresh herbs, or a side salad.

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✅ Tips:

• Use leftover mashed potatoes to save time.
• Add vegan cheese to the filling for extra richness.
• To bake instead: Brush with oil and bake at 400°F (200°C) for ~20 minutes, flipping halfway.