Delicious Vegetarian Cepelinai: A Plant-Based Twist on a Classic Dish


Cepelinai, a traditional Lithuanian dish made with potatoes and meat, is given a plant-based twist in this delicious recipe. The dumplings are stuffed with mushrooms instead of meat, making it perfect for vegetarians or those looking to reduce their meat consumption. The dish is served with sour cream and bacon bits (or vegan alternatives), but can be customized to suit different dietary needs.

Why You’ll Love This Recipe

  • Vegetarian version of the classic Lithuanian dish
  • Made with simple ingredients
  • Can easily be adapted for dietary restrictions

Ingredient List

  • Potatoes
  • Mushrooms (portobello or shiitake recommended)
  • Onion
  • Flour
  • Salt
    Optional ingredients:
  • Vegan sour cream
  • Vegan bacon bits

How To Make This Recipe

  1. Boil peeled potatoes until soft.
  2. Mash the potatoes and let cool.
  3. In another pan, cook chopped onions and mushrooms.
  4. Mix together an equal amount of mashed potatoes and flour.
  5. Form oval-shaped potato dough balls around the mushroom-onion filling.
  6. Boil them in salted water until they float to the surface – about 20 minutes.

Cooking Time & Temperature Guidelines

Boil cepelinai dumplings for 20 minutes in salted water.

My Pro-tips

  1. Use portobello or shiitake mushrooms for best results.
  2. Let mashed potatoes cool before adding flour to make dough.
  3. Sprinkle some flour on your hands when forming potato balls so that mixture doesn’t stick too much.

Seasoning Options

Season with additional salt or pepper as needed.

Recipe Tips

1) Make sure that there is enough filling inside each potato dumpling by pressing down slightly while forming the dough balls.
2) Use a slotted spoon when removing the cepelinai from the boiling water to avoid tearing them apart.
3) You can keep the cooked dumplings in the fridge for up to 3 days, or freeze for later use.

Recommended Tools to Make this Recipe

  • Large pot
  • Potato masher
  • Frying pan

To sum Up

This recipe is a vegetarian take on a classic Lithuanian dish, substituting meat with mushroom filling. The cepelinai are served with vegan sour cream and bacon bits but can be customized as needed. Follow our pro tips and recipe tips for best results!


Q1. What is Cepelinai, and how does this plant-based version compare to the traditional dish?

A1. Cepelinai is a Lithuanian dish that consists of large dumplings made with grated potatoes and usually stuffed with meat or mushrooms. The traditional version contains animal products like ground meat or sour cream. This recipe provides a plant-based twist by using a combination of mashed sweet potato, tofu, and spices for the filling instead of meat or mushrooms.

Q2. Can I make adjustments to the seasoning based on my personal preferences?

A2. Yes! As with any recipe, feel free to adjust the seasonings according to your taste preferences. You can add more salt if needed, reduce or omit the cayenne pepper if you prefer less spice, or try adding other herbs and spices like thyme or smoked paprika to enhance the flavor.

Q3. Can I freeze these vegetarian cepelinai ahead of time?

A3.Yes! These dumplings can be made ahead of time and frozen for later use. Prepare them as directed in the recipe but do not cook them yet; place them on parchment paper-lined baking sheets and put them in the freezer until firm before transferring them into an airtight container or bag labeled with the date and contents.
When ready to cook from frozen state , bring water in pot  to boil first then add frozen Cepelinai Drop temperature down so it cooks gently without breaking apart they will take slightly longer than when defrosted around 20-25 minutes depending upon size .