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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
Course: Main Course
Cuisine: Peruvian
Diet: Vegan, Vegetarian
Keyword: Vegan Causa, Vegan Peruvian Recipe
Servings: 6
Calories: 208kcal

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.

Nutrition

Calories: 208kcal | Carbohydrates: 11g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 63mg | Potassium: 445mg | Fiber: 6g | Sugar: 2g | Vitamin A: 491IU | Vitamin C: 18mg | Calcium: 23mg | Iron: 1mg
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