Vegan Potato Bake

Our love for potatoes is well documented, and today we are taking inspiration from Turkey. Turkish Kumpir to be exact.


  • Turkish Spices – Smoked Paprika, Mint, Cilantro or Parsley, and Sumac
  • Potatoes
  • Onions
  • Carrots
  • Olives
  • Celery
  • Corn
  • Spring Onions

There are two versions of this dish. We will cover the first, first.

Start with the potatoes, the first version requires big ones. When they are ready, cut them in half and hollow out the middle.

Prep the Soy mince with boiled water.

Fry the onions, celery, and carrots together in low oil, with the spices. Add the potato insides – intestines – and mash together.

Dish the mash into the potato cups.

Rinse the soy mince, fry it with the corn, some salt to taste and olives.

Turn off the heat then add the spring onions, and dish it on top of the mash stuffed potatoes.

Finish off with a dollop of Vegan Cream Cheese, then serve and enjoy.

The second version calls for small potatoes. Start with them, soak the mince.

  • Turkish Spices – Smoked Paprika, Mint, Cilantro, or Parsley
  • Tomato
  • Onions
  • Cranberries
  • Sugar
  • Baby Marrows
  • Corn
  • Soy Mince

Fry the tomatoes and the onions together with the cranberries and the sugar, add the baby marrows, set aside.

Fry the soy mince with the corn.

Dish the baby marrow mixture in a dish, pack on the small potatoes, open them up and finish off with the corn mixture on top. Serve warm.

This dish is incredible, it’s filling, the flavors are diverse and well developed. Happy cooking Dollas.

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