Ingredients:
For the Rösti:
- 4 medium potatoes, peeled and grated
- 1/4 cup all-purpose flour (or chickpea flour for a gluten-free version)
- 1/4 cup unsweetened almond milk (or any plant-based milk)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for frying)
For the Stuffing:
- 1 cup mushrooms, finely chopped
- 1/2 cup onion, finely chopped
- 1 small zucchini, grated
- 1/2 cup vegan cheese (shredded or cubed)
- 1/4 cup spinach, chopped
- 2 tbsp olive oil (for sautéing)
- 2 cloves garlic, minced
- 1 tsp dried thyme
- Salt and pepper to taste
Instructions:
- Prepare the Rösti:
- Grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. This is crucial to achieving crispy rösti!
- In a large bowl, combine the grated potatoes, flour, almond milk, salt, and pepper. Stir well to combine.
- Make the Stuffing:
- Heat 2 tbsp olive oil in a skillet over medium heat. Add the onion and garlic and sauté for about 3-4 minutes until softened and fragrant.
- Add the mushrooms and zucchini to the skillet and cook for 5-7 minutes, until the vegetables are tender and any excess moisture has evaporated. Add the spinach and cook for another 2 minutes, just until wilted.
- Remove the pan from heat, and stir in the vegan cheese and thyme. Season with salt and pepper to taste.
- Assemble the Rösti:
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Take a portion of the grated potato mixture and form it into a patty, pressing the center down to create a well. Place a spoonful of the vegetable stuffing in the center, then cover with another layer of grated potatoes, sealing the stuffing inside.
- Gently place the rösti in the skillet and cook for about 5-6 minutes per side, or until golden brown and crispy. If your skillet is too small, you may need to cook the rösti in batches.
- Serve:
- Once the rösti is crispy on both sides, remove from the skillet and set aside to drain on paper towels. Serve warm, garnished with fresh herbs or a side salad.
Tips for Success:
- Crispy Rösti: Be sure to squeeze out as much moisture from the potatoes as possible. This will help the rösti become crispier when frying.
- Customize the Stuffing: You can swap in other vegetables like bell peppers, carrots, or kale for a different flavor profile. You can also add tofu or lentils for extra protein.
- Oven-Baking Option: If you prefer to bake the rösti instead of frying, preheat your oven to 375°F (190°C). Place the assembled rösti on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until golden brown.
These Vegan Stuffed Kartoffelrösti are crispy on the outside and bursting with savory flavors on the inside, making them a perfect dish for any occasion. They’re a comforting, plant-based twist on a traditional favorite, and they can be easily adapted to suit your personal tastes. Enjoy! 🥔🌱
