Vegan Llapingachos with Salsa de Mani
Llapingachos are a traditional Ecuadorian dish of potato croquettes, stuffed with cheese. Literally translated the “cheese omelets” are traditionally fried in oil until crispy on the outside. This oil-free, plant-based recipe uses a vegan cheese for the filling. Then, the croquettes are baked until golden brown. Serve these potato cakes with a spicy peanut sauce for a delicious meal!
What are Llapingachos?
Llapingachos are potato croquettes stuffed with a savory cheese filling. They originated in Ecuador, in the central Andean region of Tungurahua. While there are similar arepa recipes found in Columbia, these croquettes are authentic Ecuadorian.
There are two main components to Llapingachos: The outer potato croquette and the inner cheesy filling. To create a plant-based, oil-free vegan version of this recipe, you can play with some variations on these components.
- Outer Potato Layer: I use mashed Russet potatoes for this recipe. Russet potatoes are drier than other potatoes (like Yukon, red, or sweet potatoes), and this helps the llapingachos crisp up later in the oven. Plus, Russets are one of the starchiest potatoes. In turn, this helps hold the llapingachos together when you’re stuffing them.
- Inner Cheese Filling: For the sake of time and convenience, I opted for a good-quality store-bought nut cheese. I really love the Miyokos Brand for incredible vegan cheeses. These all taste delicious and melt well. However, they do contain oil.
- When choosing a store-bought vegan cheese, look at the ingredients label. Avoid anything with tapioca starch (which tends to stick to the roof of your mouth). Also, try to minimize the amount of oil and salt in a store-bought cheese.
- If you prefer to make your own vegan cheese, I recommend this recipe from Chef Maggie at Alternative Dish.
Oil-Free Version: Baking the Potato Cakes
Instead of frying the llapingachos in oil, I opted for an oil-free baking technique. Importantly, though, you want your oven pretty hot, at 400F. This will help give you a crispy edge while also ensuring the cheese inside melts. Use a non-stick baking mat or parchment paper to prevent the potato cakes from sticking.
Plant-Based Garnishes: Warm Peanut Sauce, Avocado, Raw Vegetables
For serving the llapingachos, I recommend the warm potato sauce traditionally served. Also called Salsa de Mani, this simple sauce comes from infusing achiote flavor into peanut butter. For an elegant presentation, you can also serve the potato cakes with diced avocado, lettuce leaves, minced onion, and diced tomato.
What is Achiote Paste?
Achiote paste is a common ingredient in Mexican and Latin American cooking. It is made by grinding red annatto seeds into a paste. Primarily used for its red color, it’s sort of like the red version of turmeric. It’s used in red rice, stews, and curries. Green achiote paste comes from grinding young, green, annatto seeds.
Achiote paste (whether green or red) doesn’t have much flavor, especially when used in small amounts. However, you use a lot of it in a recipe, you’ll notice it adds an earthy flavor, with a slight peppery bite. You can find it in Mexican or Latin American groceries. Or, order it online.
<a target="_blank" href="https://www.amazon.com/gp/product/B0043GM9K6/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0043GM9K6&linkCode=as2&tag=plantrule-20&linkId=432fa25a9e1c968d157854ba11cba71d"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&MarketPlace=US&ASIN=B0043GM9K6&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL250_&tag=plantrule-20" ></a><img src="//ir-na.amazon-adsystem.com/e/ir?t=plantrule-20&l=am2&o=1&a=B0043GM9K6" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />Fun Food Fact: Annatto History
Annatto is added to cheddar cheese to make it look orange. It was thought that cheese that was deeper yellow in color was better as it came from cows fed a healthier, grass-fed diet. Nowadays, though, you can find cheddar cheese both in white and orange — and the color doesn’t make much difference in flavor.
You’ll love this delicious plant-based recipe! It is:
- Perfect for snacking
- Makes a festive holiday appetizer for a dinner party
- Ideal for special diets like gluten-free, grain-free, and dairy-free
- Feeds a crowd
If you love this recipe, you should also check out: Baked Potato Latkes, Twice Baked Smoky Cheezy Stuffed Potatoes, and Vegan Nacho Geez! Sauce
Chef Katie’s Plant-Based Cooking Tips:
Oil-Free Baking: One trick to baking oil-free is using either Parchment Paper or a Non-Stick Baking Mat. Instead of spraying your pan with oil, these create a layer so that your pancakes and cookies won’t stick to the pan.
No Achiote Paste? If you don’t have achiote paste, use Spanish paprika instead. Use the same amount called for in the recipe.
Other Potato Varieties: For a sweet-savory taste, substitute half of the Russet potatoes for sweet potatoes or yams. You need some of the starchiness from the Russet potatoes so don’t substitute the entire amount. If you do, your potato cakes will be too wet and won’t bake properly.
Store-bought Vegan Cheese: When shopping for a pre-made vegan cheese, check the ingredients label. Look for something with a nut base like almonds or cashews. Try to avoid thickeners and starches like tapioca starch, coconut oil, or guar gum. These ingredients can leave an unpleasant texture and the cheese won’t melt as well during baking.
Weigh Your Ingredients: For precise measuring and consistent results, always weigh your ingredients. A small kitchen scale makes this easy to do. This will save you time and give you more delicious muffins and breads.
Russet potatoes are great for this healthy, plant-based recipe. They have lots of natural starch, which means they stick together better than waxy potatoes
Baked Potato Latkes – Gluten-Free, Oil-Free Vegan Recipe
This plant-based recipe for Ecuadorian Llapingachos con Salsa de Mani takes potato cakes and stuffs them with vegan cheese. The cakes are baked and served with a warm peanut sauce. This make an impressive appetizer or enjoy for a satisfying meal!
- Advanced
- Yield: 12 llapingacho potato cakes + 2 cups Peanut Sauce
- Servings: 6
Llapingachos con Salsa de Mani: Vegan Ecuadorian Stuffed Potato Cakes made with Warm Peanut Sauce
Ingredients
For the Vegan Ecuadorian Llapingacho Cheese Stuffed Potato Cakes
- 4 Russet potatoes peeled and cut into chunks
- ½ onion minced minced
- 2 teaspoons ground achiote
- ¼ cup water
- 1 8-ounce pkg Vegan mozzarella cheese, portioned into 12 pieces
- Salt as needed
For the Ecuadorian Salsa de Mani Warm Peanut Sauce:
- ½ onion minced
- 1 teaspoon ground achiote
- ½ cup roasted peanut butter
- 1 cup unsweetened almond milk or other plant-based milk
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper to taste
- 2 tablespoons fresh cilantro chopped
Chopped tomatoes, onion, or cilantro, to serve
Instructions
- In a small pot, cover the potatoes with water. Cover, bring to a boil, and cook until the potatoes are tender, about 10 minutes. While the potatoes boil, prepare the refrito.
- To make the oil-free refrito: In a small saute pan, combine ½ cup of the minced onion and 2 teaspoons of the achiote paste with ½ cup water. Cook until the onions are translucent, about 7-8 minutes. Be careful not to let the onions brown.
- When the potatoes are tender, drain, return to the pan, and mash. Add the onion refrito mixture and combine. Season with salt, as needed. Remove from the pan and let cool uncovered for at least 10 minutes.
- To assemble and bake the Ecuadorian Llapingacho stuffed potato cakes: Preheat your oven to 400F. Line a baking sheet with parchment or a non-stick baking mat. When the potato mixture is cool enough to handle, portion ¼-cup into your hand (about the size of a racquetball, a bit smaller than a tennis ball). Use your thumb to create a pocket into the center of the potato. Place ½ of the vegan cheese in the pocket. Cover the cheese and shape the dough into a thick patty. Place on the pre-lined baking sheet. Repeat with the remaining potato dough and cheese.
- Bake the potato cakes for 25 minutes, flipping after the first 10-12 minutes. While the potato cakes bake, you can make the peanut sauce.
- To make the Salsa de Mani Ecuadorian Peanut Sauce: In a small pan, combine the remaining diced onion, 1 teaspoon ground achiote, ground cumin, peanut butter, almond milk and cayenne (if using). Cover, bring to a simmer, and whisk to smooth the sauce. Simmer over low heat at least 10 minutes, or until the llapingacho potato cakes are ready. Turn off the heat and add the fresh cilantro just before serving.
- When the llapingacho potato cakes are ready, remove from the oven. Let cool 5 minutes. Serve with warm Salsa de Mani peanut sauce. Top with chopped tomato, onion, or cilantro. Enjoy!
Notes
Yield: 12 llapingacho potato cakes + 2 cups Peanut Sauce
Servings: 6
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings 6.0 | |
| Amount Per Serving | |
| calories 322 | |
| % Daily Value * | |
| Total Fat 23 g | 35 % |
| Saturated Fat 8 g | 42 % |
| Monounsaturated Fat 1 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 0 mg | 0 % |
| Sodium 404 mg | 17 % |
| Potassium 684 mg | 20 % |
| Total Carbohydrate 27 g | 9 % |
| Dietary Fiber 5 g | 19 % |
| Sugars 2 g | |
| Protein 9 g | 17 % |
| Vitamin A | 3 % |
| Vitamin C | 34 % |
| Calcium | 7 % |
| Iron | 6 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Shopping and Gear List
- AmazonBasics Silicone Baking Mat Sheet, Set of 2
- IF YOU CARE FSC Certified Parchment Baking Paper
- El Mexicano Achiote Paste (Red, 14 oz)
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Well I’ll definitely be making these and stuffing my mozzarella inside (thanks for the shout out!). These look absolutely divine and so many of my favorite foods. Can’t wait to taste them!
Thanks so much! Thanks for your awesome mozz recipe!