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Image: Causa (pionono style)topped with mayo and pico de gallo

Vegan Peruvian Causa

A cold and refreshing potato dish made from mashed potatoes, Peruvian yellow pepper, lime and a plant based protein with mayo filling.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling and Assembly 20 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Peruvian
Calories: 208
Ingredients Method

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

Method
 

The Potatoes
  1. Start by boiling 3 lbs yellow potato in water with salt until you can easily pierce them with a fork.
  2. Remove and peel them under cold water. Alternatively, you can use your method for making mashed potatoes.
  3. 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
  1. 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.
  2. Slice 2 avocados and set aside to use when ready to assemble.
Assemble in a Deep Dish
  1. Divide the mashed potato mixture into 2 portions. Fill the bottom of a dish with one portion of the potatoes.
  2. Add the vegan tuna filling and top it with the sliced avocados.
  3. Add the remainder of the mashed potatoes.
  4. 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)
  1. Once the potato has cooled, evenly spread it on top of some parchment paper or plastic wrap.
  2. Add your fillings and roll it tight.
    Feel free to follow the picture instructions above.
Pico de Gallo
  1. Toss together 1 tomato diced, ½ onion diced, ¼ cup parsley, salt and pepper.