South America Vegan Recipes

Ecuador Vegan Food: Recipe for  Ecuadorian Llapingachos

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 Delicious and Flavorful Vegan Delights Inspired by South America

Ecuadorian Llapingachos Recipe: Potato Patties with Vegan Cheese and Peanut Sauce

Introduction: Llapingachos are a popular traditional Ecuadorian dish, consisting of potato patties filled with a melting vegan cheese center. They are typically served with a rich peanut sauce and a side of sautéed vegetables. This dish combines the comfort of potatoes, the creaminess of vegan cheese, and the flavors of a savory peanut sauce to create a truly delightful and satisfying meal.


For Potato Patties:

  • 4 large russet potatoes, peeled and diced
  • 1 cup vegan cheese, cut into small cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cumin
  • 2 tablespoons vegetable oil

For Peanut Sauce:

  • 1 cup unsalted peanuts, roasted and peeled
  • 1 cup water
  • 2 cloves garlic, minced
  • 1/2 small onion, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt to taste

For Sautéed Vegetables:

  • 2 cups mixed vegetables (bell peppers, onions, zucchini, etc.), sliced
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste


Potato Patties:

  1. Boil the diced potatoes in a pot of salted water until they are tender and easily pierced with a fork. Drain the potatoes and let them cool slightly.
  2. Mash the potatoes until smooth. Season with salt, black pepper, and ground cumin. Mix well to incorporate the seasoning.
  3. Take a portion of the mashed potatoes and flatten it in your hand. Place a cube of vegan cheese in the center and fold the potato mixture over it, shaping it into a patty. Seal the edges to encase the cheese completely. Repeat with the remaining mixture and cheese.
  4. Heat vegetable oil in a skillet over medium heat. Carefully place the patties in the skillet and cook until they are golden brown and crispy on both sides, about 4-5 minutes per side. Remove from the skillet and drain on paper towels.

Peanut Sauce:

  1. In a blender or food processor, combine roasted peanuts, water, minced garlic, chopped onion, ground cumin, paprika, and salt.
  2. Blend until the mixture becomes smooth and creamy, adding more water if needed to reach your desired consistency. Taste and adjust seasoning as necessary.
  3. Transfer the sauce to a small saucepan and warm it over low heat, stirring occasionally.

Sautéed Vegetables:

  1. Heat vegetable oil in a separate skillet over medium-high heat.
  2. Add the sliced mixed vegetables and sauté them until they are tender-crisp and slightly caramelized. Season with salt and pepper to taste.


  1. Serve the potato patties hot, topped with a generous drizzle of peanut sauce.
  2. Accompany the llapingachos with a side of sautéed vegetables.


  • To achieve perfectly cooked potato patties, make sure the cheese is completely encased within the mashed potato mixture to prevent leakage during frying.
  • You can use any type of vegan cheese that melts well for the filling.
  • For a variation, you can add some finely chopped herbs or spices to the mashed potatoes for extra flavor.
  • Use a non-stick skillet to fry the patties to ensure they don’t stick to the pan.
  • Adjust the consistency of the peanut sauce by adding more or less water, according to your preference.
  • Customize the sautéed vegetables by using your favorite assortment of vegetables.
  • Total cooking time for this dish is approximately 1.5 to 2 hours, including preparation and cooking.

Enjoy this delectable Ecuadorian dish that combines the creamy comfort of potatoes, the richness of vegan cheese, and the nutty flavors of peanut sauce!

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