Vegan Savory Potato Veggie Cake
(Crispy & Cheesy-Style)
This golden, crispy-on-the-outside, soft-on-the-inside vegan potato veggie cake is like a cross between a frittata and hash brown bake—perfect for brunch or dinner 🍽️✨
🧾 Ingredients
- 3 cups potatoes (thinly sliced or grated)
- 1 small onion (finely chopped)
- 1/2 cup bell peppers (diced)
- 2 tbsp olive oil
- 1/2 cup chickpea flour
- 1/2 cup water
- 2 tbsp nutritional yeast (optional cheesy flavor)
- 1 tsp garlic powder
- 1/2 tsp turmeric (color + flavor)
- Salt & pepper
- Fresh herbs (parsley or cilantro)
👩🍳 Instructions
- Prep potatoes
If grated → squeeze out excess moisture - Sauté veggies
Cook onion + peppers in oil until soft - Mix batter
Combine chickpea flour + water + spices → smooth - Combine
Mix potatoes + veggies + batter thoroughly - Cook
- Heat skillet with oil
- Press mixture evenly
- Cook 10–12 min per side (flip carefully)
- Finish
Cook until golden and firm → garnish with herbs
🍽️ Serving Ideas
- Top with vegan sour cream or avocado 🥑
- Serve with a side salad
- Add hot sauce for extra kick 🌶️
🥗 Nutrition
- Fiber-rich & filling
- Plant-based protein from chickpea flour
- Naturally gluten-free
✨ Comfort food made healthy, crispy, and completely plant-based!
