Vegetable cake with potato topping and fragrant sprinkles

The wonderful vegetable mix is ​​the fantastic base of this cake. We have onions, fennel, cooked brown lentils, dried and fresh mushrooms, spinach and sun dried tomatoes. Mushrooms and lentils are a fantastic source of protein, so even without the meat crumbs this cake is excellent, healthy and filling. With its full flavors it also fills and flatters the stomach.

You can make the topping with a mixture of natural and sweet potatoes – adjust the ratio as you like. If you want the dish to be vegan, substitute olive oil for the butter to make the puree.

Piko na i this drink makes a fragrant crumble that you prepare with bread and parsley. This cake really has it all!

While the otherwise shepherd’s meat pie is really good, this veggie version is undoubtedly just as great. Thanks to the mixture of excellent vegetables, it lacks absolutely nothing.

Here is a selection of the best vegetable variants of meat dishes:

Vegetable jota with sauerkraut

Pasta with fantastic bologna sauce with mushrooms

Peppers stuffed with vegetables in tomato sauce

Burger with corn and chickpea meatballs

Vegetable paella

vegetable pie

You can find even more great vegetable dishes under the Vegetarian Recipes label.

Have a good run!

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INGREDIENTS (for 2 people)

Ingredients for Mashed Potatoes:

200 g normal potatoes

200g sweet potatoes



1 stick of butter

Ingredients for the vegetable sauce:

1/2 (red) onion

2 cloves of garlic

2 tablespoons dried mushrooms

150 g fresh mushrooms

250 grams of cooked lentils

4 dried tomatoes soaked in oil

1/2 teaspoon ground coriander

1/2 fennel bulb

1 dcl vegetable soup base

olive oil



1 teaspoon ground chili (optional)

2 handfuls of fresh spinach

Other ingredients:

4 tablespoons breadcrumbs (or a piece of dry bread)

1 bunch of fresh parsley



olive oil


Peel both potatoes and cut into equal pieces and cook in boiling salted water. Once the potatoes are cooked, drain and allow the excess water to evaporate for 5 minutes. Then add more butter and mash the potatoes to a soft puree.

Pour boiling water over the dry sponges and let them re-wet. Heat the oil in a large pan and sauté the chopped onion and fennel on it. When slightly softened, add the minced garlic, ground coriander and chili and stir, then add the sliced ​​sun dried tomatoes and chopped and re-wetted mushrooms. Stir well, fry for another minute, then add more sliced ​​fresh mushrooms. Fry until the water is released and it boils. Then add the lentils and the base of the vegetable broth to the shrimp, season with a little salt and pepper and cook for about 15 minutes. During this time, the lentils will become even softer, the liquid will boil and a thicker vegetable sauce will form. Then try to add salt and/or pepper if needed. Stir the spinach well into the sauce and cover the shrimp and remove from the heat – the spinach will wilt quickly due to the heat.

Put the parsley, some salt and pepper and breadcrumbs (possibly a slightly older piece of bread) in a blender and blend to a nice green powder.

Once you have the mashed potatoes, vegetable sauce and sprinkles ready, start assembling the cake. First put the vegetable sauce in the casserole dish, carefully distribute the mashed potatoes on top and sprinkle with crumbles. Drizzle some (olive) oil over the cake.

Place the pan in the oven preheated to 200°C on the middle rack for 10 minutes and on the oven for 5 minutes to give the fragrant lid a nice golden colour.

Carefully remove the baked cake from the oven and serve proudly.


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