Servings: 6
Ingredients
- 3 lbs yellow potato about 10 medium size potatoes
- 1 tablespoon oil
- 1 - 2 tablespoon aji amarillo paste Peruvian yellow pepper
- 1 - 2 limes juiced
- salt to taste
The Filling
- 1 can chickpeas
- 1 can heart of palms
- ¼ cup vegan mayonnaise
- 2 avocados
- ½ onion chopped
- salt and pepper to taste
Topping (Pico de Gallo)
- 1 tomato diced
- ½ onion diced
- ¼ cup parsley chopped
- salt and pepper to taste
Instructions
The Potatoes
- Start by boiling 3 lbs yellow potato in water with salt until you can easily pierce them with a fork.
- Remove and peel them under cold water. Alternatively, you can use your method for making mashed potatoes.
- Mash the potatoes in a bowl and add 1 - 2 tablespoon aji amarillo paste, 1 - 2 limes juiced, 1 tablespoon oil, salt and peppersalt to taste. Set aside or refrigerate while you prep the filling.
The Filling
- Chop and mash 1 can heart of palms and 1 can chickpeas. Toss it into a mixing bowl with ¼ cup vegan mayonnaise, ½ onion chopped, salt and pepper.
- Slice 2 avocados and set aside to use when ready to assemble.
Assemble in a Deep Dish
- Divide the mashed potato mixture into 2 portions. Fill the bottom of a dish with one portion of the potatoes.
- Add the vegan tuna filling and top it with the sliced avocados.
- Add the remainder of the mashed potatoes.
- Add a thin layer of vegan mayonnaise on top (optional), and garnish with the Pico de Gallo or parsley and olives.
Assemble Rolled (pionono style)
- Once the potato has cooled, evenly spread it on top of some parchment paper or plastic wrap.
- Add your fillings and roll it tight.Feel free to follow the picture instructions above.
Pico de Gallo
- Toss together 1 tomato diced, ½ onion diced, ¼ cup parsley, salt and pepper.
Tried this recipe?Let us know how it was!