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Vegan Stuffed Potatoes - Papas Rellenas

Papas Rellenas are a delicious and nutritious dish that combines traditional Peruvian flavors with plant-based ingredients, making it an ideal choice for all lovers of vegan cuisine!
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Servings: 10 Papas Rellenas
Ingredients Method

Ingredients
  

  • 2 kg potatoes
Filling
  • 1 onion
  • 3 cloves of garlic
  • 400 g vegan meat substitute
  • 1 tablespoon tomato paste
  • 1 tablespoon ají panca paste optional – this is a paste made from panca chili peppers, most easily bought online
  • 1 teaspoon salt
  • a pinch of pepper
  • 5 parsley branches
  • 3 scallions
Coating (quantities not specified as you add as needed)
  • flour
  • vegan egg substitute (you can make it yourself by mixing flour, plant-based milk, salt and turmeric)
  • bread crumbs
Other
  • oil for the filling and frying

Method
 

Potatoes
  1. First, peel the potatoes, cut them, and place them in cold water.
  2. Bring to a boil and cook on medium heat until soft (approximately 25 minutes).
  3. Once the potatoes are cooked, drain the water and mash them.
  4. Let the mashed potatoes cool while preparing the filling.
Filling
  1. Heat 1 tablespoon of oil in a pan.
  2. Add the chopped onion and garlic to the hot oil and sauté for about a minute.
  3. Then add the vegan meat substitute pieces and sauté everything well.
  4. Next, add the spices, tomato paste, and, optionally the ají panca sauce.
  5. Stir well and finally mix in the chopped parsley and scallions.
Shaping the potatoes
  1. Take a spoonful of mashed potatoes and press it together with your hands so it sticks well, then shape it into a circle. (If the potatoes don’t hold together, you can add a little bit of corn starch.)
  2. Make a small dent in the middle for the filling.
  3. Place a spoonful of filling into the dent
  4. Carefully seal the potato, ensuring the filling stays in the center.
  5. Then shape it into an oval shape with your hands.
  6. Place the shaped potato ball on a lightly floured board.
  7. Repeat the process until you run out of dough. 2 kg of potatoes is enough for approximately 10 balls.
Coating
  1. Prepare 3 plates – one with flour, one with the egg substitute, and one with bread crumbs.
  2. First, roll each potato ball in flour.
  3. Then dip it in the egg substitute.
  4. Finally, roll it in breadcrumbs.
Frying
  1. Heat oil in a large pan.
  2. Once the oil is hot, carefully place the potato balls into the oil.
  3. Fry until golden brown. Turn them gently to avoid breaking during frying.
  4. If you have time, it’s best to fry each one individually to ensure they brown nicely and hold their shape.