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Vegan Stuffed Potatoes - Papas Rellenas

theveganharmony
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
  

  • 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

Instructions
 

Potatoes

  • First, peel the potatoes, cut them, and place them in cold water.
  • Bring to a boil and cook on medium heat until soft (approximately 25 minutes).
  • Once the potatoes are cooked, drain the water and mash them.
  • Let the mashed potatoes cool while preparing the filling.

Filling

  • Heat 1 tablespoon of oil in a pan.
  • Add the chopped onion and garlic to the hot oil and sauté for about a minute.
  • Then add the vegan meat substitute pieces and sauté everything well.
  • Next, add the spices, tomato paste, and, optionally the ají panca sauce.
  • Stir well and finally mix in the chopped parsley and scallions.

Shaping the potatoes

  • 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.)
  • Make a small dent in the middle for the filling.
  • Place a spoonful of filling into the dent
  • Carefully seal the potato, ensuring the filling stays in the center.
  • Then shape it into an oval shape with your hands.
  • Place the shaped potato ball on a lightly floured board.
  • Repeat the process until you run out of dough. 2 kg of potatoes is enough for approximately 10 balls.

Coating

  • Prepare 3 plates – one with flour, one with the egg substitute, and one with bread crumbs.
  • First, roll each potato ball in flour.
  • Then dip it in the egg substitute.
  • Finally, roll it in breadcrumbs.

Frying

  • Heat oil in a large pan.
  • Once the oil is hot, carefully place the potato balls into the oil.
  • Fry until golden brown. Turn them gently to avoid breaking during frying.
  • If you have time, it’s best to fry each one individually to ensure they brown nicely and hold their shape.