These vegan potato pancakes are based on a traditional Irish boxty recipe and stuffed with sautéed mushrooms and sauerkraut and topped with a creamy vegan mustard sauce. They’re incredibly easy to make and great served for breakfast, lunch or dinner!
I first discovered the boxty on an episode of Cheap Eats. They were calling it an “Irish taco” and stuffing it with all kinds of greasy meat and stuff. But I liked the idea of a pancake made from a mix of mashed and grated potatoes cooked thin enough to fold in half around whatever fillings I could imagine.
As I looked around online for instructions on how to make said boxty, I discovered that there are lots of different ways. Some call for eggs, some for baking powder, and some for just potato, salt and milk or buttermilk. You can make them as thick or as thin as you like, and fry them on the stove or bake them in the oven.
As you can see, I made my vegan potato pancakes thin and stuffed them full of sautéed meaty mushrooms, homemade sauerkraut (my new favorite thing!) and slathered them in a quick and easy cashew-based creamy mustard sauce.
The boxty were deliciously crispy on the outside and moist and tender on the inside and with their neutral flavour, I can image boxties being the perfect vehicle for any kind of filling your heart desires!
You can whip these vegan potato pancakes up with pantry staples and they’re a great way to use up any leftover mashed potatoes from last night’s dinner. They’re best taken freshly cooked when they’re at their crispiest, but you can reheat them in a dry pan over medium heat to lightly re-crisp the outside if you’ve got any leftovers.
This recipe makes five 15 cm (6 inch) boxties, but you can make them larger or smaller. You can also dress them up by toss in some chopped green onion or herbs of your choice to the batter.
These vegan potato pancakes are based on an Irish boxty recipe and stuffed with sautéed mushrooms and sauerkraut and topped with a creamy vegan mustard sauce.
5 minPrep Time
25 minCook Time
30 minTotal Time
- 1 tablespoon apple cider vinegar
- A scant cup (240 ml) of plant milk (I used soy)
- 1 cup (186 g) thickly grated potato (raw)
- 1 cup (245 g) mashed potatoes (made with plant milk)
- 1 cup (240 g) flour
- ¼ teaspoon sea salt
- Pepper, to taste
- Oil, for frying
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 350 grams (12 oz) meaty mushrooms of your choice, sliced (portobello, shiitake, oyster, etc.)
- ½ teaspoon dried sage (or thyme or oregano)
- 1 cup (112 g) cashews, soaked overnight or in hot water for 10 minutes
- 1 small whole clove of garlic
- ½ teaspoon salt
- 2 teaspoons Dijon mustard
- The juice of half a small lemon
- 1 ¼ - 1 ½ cups (295 – 355 ml) vegetable stock
- 1 ¼ cup (218 g) sauerkraut
- Parsley, for garnish (optional)
- Place the apple cider vinegar in a measuring cup and measure enough plant milk to make one cup (240 ml). It should thicken into buttermilk. Place the grated potato in a dish towel or cheesecloth and squeeze out as much liquid as you can. Combine the squeezed potato with the mashed potato, flour, salt, pepper and buttermilk. You should have a very thick batter, thicker than a pancake batter.
- Heat a pan over medium high heat and add a teaspoon or so of oil. Pour about one fifth of the batter into the pan and spread it around with the back of your spoon. The boxty should be about 4 or 5 mm thick, like a thick crepe. Allow to cook until golden brown and the top is dry – about 3 – 4 minutes, then flip it and cook on the other side until golden. Remove to a plate and continue with the remaining batter, adding another teaspoon of oil to the pan if necessary.
- While the pancakes cook, prepare the filling. Heat a separate large pan over medium high heat and add a splash of water (or oil). Sautee the onion and garlic until transparent. Remove to a plate and add the mushrooms. You may need to work in batches if they don’t all fit comfortably in your pan. Fry until golden brown then sprinkle over the sage and add back the onion and garlic and mix well.
- Make the sauce in a blender or food processor by blending the cashews, whole garlic clove, salt, mustard, lemon juice and as much of the stock as needed to make a creamy, pourable sauce.
- Assemble the vegan potato pancakes by spreading some mushrooms down the middle of each boxty and topping with some sauerkraut. Drizzle in some sauce if you want. Fold over the boxty and dress with sauce and garnish with some parsley, if desired.