Stuffed Potatoes with Spinach, Mushrooms & Vegan Cheddar Cheez

Recipe

Ingredients

• 4 medium potatoes, peeled
• ¼ cup cornstarch (plus more as needed)
• 1 lb baby spinach
• 16 oz mushrooms, sliced
• ½ cup fresh green onions or scallions, chopped
• 1 cup dairy-free cheddar cheese
• 2 tbsp grapeseed oil (plus more for frying)
• 1 tsp seasoned salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp black pepper

Vegetable Filling

1. Heat 1 tbsp grapeseed oil in a large frying pan over medium heat.
2. Add sliced mushrooms and sauté until browned and tender.
3. Stir in spinach and scallions, then add seasoned salt, garlic powder, onion powder, and black pepper.
4. Cook until spinach is wilted and everything is well combined. Remove from heat and set aside.

Potato Dough

1. Place peeled potatoes in a large pot of water and boil until fork-tender.
2. Drain and rinse under cold water until cool. Drain thoroughly.
3. Pass the cooled potatoes through a potato ricer into a large mixing bowl.
4. Add cornstarch and all the seasonings (seasoned salt, garlic powder, onion powder, black pepper).
5. Mix gently by hand until a soft, non-sticky dough forms. Add more cornstarch (1 tbsp at a time) if needed.

Assembly

1. Scoop about ½ cup of potato dough and roll into a ball.
2. Flatten it and place about 2 tbsp of vegetable filling and 1 tbsp vegan cheddar cheese in the center.
3. Fold the edges over to enclose the filling and gently shape into a patty about ½ inch thick.
4. Heat the remaining grapeseed oil in a skillet over medium heat.
5. Pan-fry the patties until golden and crispy on both sides.

 Serving Ideas

Try serving these with a tangy avocado lime sauce or a side of smoky tomato salsa for extra flavor!