Vegan & Gluten Free Stuffed Potatoes

passover  mushroom stuffed potatoes

If you’re familiar with Lebanese food (and Middle Eastern in general), you may have noticed it is really big on stuffing things: vegetables, sweet and savory doughs, leaves…You name it, we find a stuffing for it.

When we were kids, our dad used to bring fresh tomatoes, peppers, zucchini and eggplant from the garden. Then our mom would stuff them with a traditional mixture of rice and ground meat and cover it with some sort slightly sweet, sour sauce with lots of lemon juice and pomegranate molasses. The smell of all those ingredients cooking and blending together slowly in the oven, was just amazing…

As we got older and everyone (except for our dad of course) pretty much stopped eating meat, she got a little creative and found great vegetarian alternatives for us. Anything from garbanzo beans, to mushrooms, nuts… and even tried using “fake” meat when she would come here to visit (and yes, our dad was absolutely thrilled with it…)

Inspired by her creative ideas, we came up with dish that is not only fun, super tasty and delicious, but also a bit different and perfect for Passover.

Hope you enjoy it!

Vicky and Ruth

5.0 from 1 reviews
Stuffed Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: vegetarian entree
Cuisine: Kosher / Middle Eastern / Passover
Serves: 10
Ingredients
  • 15 medium size organic Yukon gold potatoes thoroughly washed (preferably of similar shape and size)
  • 8 garlic cloves, minced, divided
  • 2-8oz packs baby bella mushrooms, chopped
  • 2 tbsp extra virgin olive oil
  • ½ tsp salt, divided
  • ⅛ tsp black pepper
  • ½ cup fresh chopped parsley (plus ¼ cup for garnish)
  • 3 shallots, chopped
  • 2 tbsp tomato paste
  • 1 large carrot, finely grated
  • 1-28oz can crushed tomatoes
  • 6 saffron threads or ½ tsp paprika
  • ¼ tsp cinnamon
  • ½ tsp cumin
Instructions
  1. Cut potatoes in half. Using a metal melon baller (or a spoon if you don't have one), scoop out the center of the potatoes (keep both in 2 separate bowls of cold water and reserve the centers for future use. See Note)
  2. In a 4-6 quart deep saute pan with a lid, saute chopped baby bella mushrooms in 1 tablespoon of olive oil. Add 4 cloves of garlic, ¼ teaspoon salt and pepper. Cook on high for 7 minutes or until the mushroom are dry, stirring often
  3. Reduce heat to medium, add parsley and cook for another 2 minutes. Set aside
  4. In the same pan, saute shallots and remaining minced garlic in 1 tablespoon of olive oil. Cook at medium-high heat for about 7 minutes or until shallots are translucent.
  5. Add tomato paste and grated carrot. Cook at medium heat for 6-7 minutes, stirring frequently. Add crushed tomatoes and continue cooking for about 3 minutes.
  6. Add ¼ teaspoon of salt, saffron, cinnamon and cumin. Cook at medium-high for 5-7 minutes.
  7. In the meantime, fill each potato half with cooked mushrooms. Arrange them on the saute pan,mushroom side up, over the tomato sauce.
  8. Bring to a boil, cover and simmer for 1 hour, or until potatoes are tender.
  9. Garnish with fresh chopped parsley. Serve warm
Notes
1. Use scoped potato pieces for breakfast by sauteing them in olive oil until tender. Add 2 eggs, salt and pepper and cook until the eggs are done. Serve warm. Remember to keep the potato pieces in cold water so they don't turn brown! 2. Freeze extra tomato paste in a resealable freezer bag for future use. 3. If you're making this dish ahead of time, cook the potatoes for 40 minutes and before serving, cook for an additional 20 minutes, until tender

 

passover mushroom stuffed potatoes

 Using a melon baller, scoop the center of each potato half

passover mushroom stuffed potatoes

 Stuff each potato half with cooked mushrooms

passover  mushroom stuffed potatoes

Arrange stuffed potatoes over tomato sauce

passover mushroom stuffed potatoes

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12 Responses to Vegan & Gluten Free Stuffed Potatoes

  1. cindele March 7, 2013 at 8:05 pm #

    I am forwarding this recipe to all my friends who are scrambling around looking for something new, healthy, and delicious for Pesach! The picture is so inviting…can’t wait to make this. Thanks Vicky and Ruth…you are the BEST!!
    cindele recently posted…The Story of FORKS OVER KNIVESMy Profile

    • Vicky & Ruth March 8, 2013 at 7:12 am #

      Thank you very much Cindy! Enjoy the Holidays! We know we have done a good job when we can impress you. :-)

  2. prag March 8, 2013 at 5:46 am #

    I first thought they were sweet potatoes, this looks superb and it’s something I’d like to try.

    Are the potatoes cooked before they halved?

    • Vicky & Ruth March 8, 2013 at 7:15 am #

      The potatoes are cut in half and stuffed raw. They are also place on the tomato sauce raw. It takes an hour for them to cook, but they develop a really nice flavor. Let us know how they come out for you.

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