If you’re craving something crispy, golden, and packed with flavor, these Vegan Stuffed Potato Pancakes are the ultimate comfort food. Filled with a savory mushroom, spinach, and vegan cheese mixture, they offer the perfect bite — crunchy on the outside and irresistibly creamy on the inside.
In this post, I’ll show you how to make these dairy-free, egg-free potato pancakes that are as good as (if not better than) traditional ones. They’re budget-friendly, gluten-free (thanks to cornstarch!), and perfect for any occasion. Whether it’s a cozy weeknight dinner, a brunch with friends, or a side dish for a family gathering, these pancakes are a guaranteed hit!
Why You’ll Love These Vegan Stuffed Potato Pancakes
- Crispy and Golden: Achieve the perfect crunchy crust with a simple frying technique.
- Savory and Cheesy: The creamy vegan cheese melts beautifully inside the tender potato pancake.
- Budget-Friendly: Made with affordable ingredients like potatoes, mushrooms, and spinach.
- Gluten-Free Option: Cornstarch makes the dough light and airy, without any gluten.
- Versatile: Swap out the filling for other veggies or add plant-based protein for variety.
How to make Stuffed Potato Pancakes
Boil potatoes until tender, drain, mash, and cool
Mix mashed potatoes with salt, pepper, and cornstarch until smooth.
Sauté mushrooms, add spinach, and season with salt, pepper, paprika, and chili flakes.
Flatten dough, add filling and cheese, seal, and shape into pancakes.
Cook in oil over medium heat for 3–5 minutes per side until golden.
Garnish with parsley and serve with sour cream or your favorite sauce. Enjoy!
🧑🍳 Tips for the Perfect Stuffed Potato Pancakes
- Keep it Crispy: Don’t overcrowd the pan while frying. Fry in batches for best results.
- Control the Moisture: If your potatoes are too wet, add extra cornstarch to bind the dough.
- Experiment with Fillings: Try caramelized onions, bell peppers, or even mashed beans for variety.
🍽 How to Serve Stuffed Potato Pancakes
- As a Main Dish: Serve with a fresh green salad and a drizzle of garlic sauce.
- As an Appetizer: Pair with a spicy marinara sauce or creamy avocado dip.
- As a Side: Enjoy alongside soup, stew, or roasted vegetables.
🧊 Storing and Reheating Stuffed Potato Pancakes
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze cooked pancakes for up to 2 months. Separate layers with parchment paper.
- Reheat: Warm in a skillet over low heat, in the oven at 350°F (175°C), or in an air fry
💡 Common Questions About Stuffed Potato Pancakes
Final Thoughts on Vegan Comfort Food
Vegan cooking doesn’t mean sacrificing comfort or flavor — and these Stuffed Potato Pancakes are proof of that! With their crispy golden crust and savory, cheesy filling, they bring all the indulgence of classic comfort food in a completely plant-based form.
Whether you’re making them for a cozy dinner, a special weekend brunch, or even meal prepping for the week ahead, this recipe is sure to become a staple in your kitchen. Plus, they’re budget-friendly, naturally gluten-free, and easy to customize!
Give them a try and let me know how they turned out in the comments. And if you’re on the hunt for more vegan comfort food, stick around — there’s plenty more deliciousness to explore here at Dr. Vegan!
Happy cooking! 🌿
Stuffed Potato pancakes
Equipment
- Large Pot
- Pan
- Mixing bowls
- Potato masher
- Slotted spoon
- Skillet
- Frying pan
Ingredients
Potato Dough
- 3 pcs medium russet potatoes (about 0.6 kg / 1.3 lb total), peeled and chopped
- 1 tsp salt (plus more for boiling water)
- 1/2 tsp black pepper
- 70 g cornstarch
Filling
- 2 tbsp vegetable oil (for sautéing)
- 200 g mushrooms (sliced)
- 200 g baby spinach (roughly chopped)
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- 1 tsp paprika
- 1/2 tsp chili flakes (optional, for a bit of heat)
Additional Ingredients
- 100 g vegan cheese (about 1 cup grated or finely chopped)
- vegetable oil (for frying)
- 1 tbsp dried parsley (for garnish)
- Serve with sour cream or your favorite sauce
Instructions
- Boil and Mash the Potatoes– Place the peeled and chopped potatoes in a pot of salted water and bring to a boil.– Cook until they are very tender (easily pierced with a fork).– Drain well, then mash thoroughly in a bowl.– Allow them to cool slightly.
- Make the Potato Dough– To the mashed potatoes, add salt & pepper (adjust to taste).– Gradually stir in the cornstarch, mixing until you form a smooth, pliable dough.– If the dough seems too sticky, add a bit more cornstarch; if it’s too dry, add a spoonful of water.
- Prepare the Filling– Warm Tbsp oil in a skillet over medium heat.– Add the mushrooms and cook until they brown and release most of their moisture.– Stir in the spinach, cooking just until wilted.– Season with salt, pepper, paprika, and optional chili flakes. Taste and adjust as needed.
- Form the Pancakes– Take a portion of the potato dough (about the size of a golf ball or slightly larger) and flatten it into a small disc in your hand.– Add a spoonful of the mushroom-spinach filling to the center, followed by a bit of the vegan cheese.– Carefully fold and pinch the edges of the potato disc together to seal the filling inside.– Gently flatten into a pancake shape (about ½ inch thick).
- Fry the Pancakes– Heat a thin layer of vegetable oil in a skillet over medium-low to medium heat.– Place the potato pancakes into the hot oil, leaving a bit of space between each.– Cook for 3–5 minutes on each side, or until golden brown.– Transfer them to a wire rack or paper towels to keep them crisp.
- Serve and Garnish– Sprinkle with dried parsley.– Serve hot with vegan sour cream or your favorite sauce.
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