If you’re looking to explore vibrant, flavorful dishes that are both nutritious and entirely plant-based, this vegan causa recipe is just what you need. Originating from Peru, causa is a traditional layered potato dish typically filled with seafood or chicken, but our vegan twist reinvents it using wholesome vegetables and creamy avocado.
It’s a perfect balance of tangy, spicy, and savory flavors that will delight your taste buds and satisfy your hunger. Whether you’re a seasoned vegan or just curious about plant-based cuisine, this recipe is easy to make and perfect for entertaining or a nourishing weeknight dinner.
Let’s dive into how you can create this stunning, colorful dish that’s as beautiful as it is delicious!
Why You’ll Love This Recipe
This vegan causa recipe is a standout because it combines the creaminess of mashed potatoes with the freshness of avocado and the zest of lime and ají amarillo (or yellow chili). It’s a celebration of textures and flavors—smooth, spicy, tangy, and refreshing all in one bite.
Plus, it’s entirely plant-based, making it a great option for vegans and those looking to reduce their animal product intake.
What makes this dish even better is its versatility. You can easily customize the filling with your favorite vegetables or plant-based proteins, making it a great canvas for creativity.
It’s also naturally gluten-free, perfect for those with dietary restrictions. Whether served as an appetizer or a main course, causa impresses with its vibrant colors and bold flavors.
Ingredients
- 3 large yellow potatoes (or any starchy potato variety)
- 2 ripe avocados, peeled and pitted
- 1-2 tbsp ají amarillo paste (or substitute with yellow bell pepper and a pinch of cayenne)
- Juice of 2 limes
- 1/4 cup vegan mayonnaise
- 1 cup cooked corn kernels
- 1 cup cooked green peas
- 1 small red onion, finely chopped
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1 small cucumber, thinly sliced (optional)
- 1 cup cherry tomatoes, halved (optional)
Equipment
- Large pot for boiling potatoes
- Mixing bowls
- Fork or potato masher
- Food processor or blender (for ají amarillo paste)
- Knife and cutting board
- Serving dish or mold for shaping the causa
- Spatula or spoon
Instructions
- Boil the potatoes: Place the potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until tender, about 20-25 minutes. Drain and let cool slightly.
- Mash the potatoes: Peel the potatoes while still warm and mash them in a bowl until smooth and creamy. Add a pinch of salt and set aside.
- Prepare the ají amarillo paste: If using fresh ají amarillo, blend it with a splash of water until smooth. If unavailable, blend yellow bell pepper with a pinch of cayenne for heat. Add the paste to the mashed potatoes along with the juice of one lime, mixing thoroughly.
- Make the avocado filling: In a separate bowl, mash one avocado with vegan mayonnaise, lime juice, salt, and pepper until creamy. Stir in the cooked corn, peas, and finely chopped red onion. Adjust seasoning to taste.
- Assemble the causa: On your serving dish or mold, spread half of the mashed potato mixture evenly. Layer the avocado vegetable filling over it. Then, cover with the remaining mashed potatoes, smoothing the top.
- Garnish and chill: Thinly slice the remaining avocado and cucumber, and arrange on top along with cherry tomato halves. Sprinkle fresh cilantro leaves over the dish. Chill in the refrigerator for at least 30 minutes to set the flavors.
- Serve: Slice the causa into wedges or squares and serve cold or at room temperature.
Tips & Variations
“To enhance the traditional flavor, try to find authentic ají amarillo paste at Latin markets or online. If not, yellow bell pepper with a hint of cayenne works well too!”
For a protein boost, add cooked, shredded jackfruit or seasoned tofu to the avocado filling. You can also experiment by layering in sliced olives or roasted peppers for extra depth.
If you prefer a spicier kick, add finely chopped fresh chili to the mashed potatoes or avocado filling. For a smoother texture, blend the potatoes with a little vegetable broth instead of water.
To make the dish gluten-free and allergen-friendly, ensure your vegan mayonnaise is free from soy or other allergens you may wish to avoid.
Nutrition Facts
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 45 g |
| Protein | 5 g |
| Fat | 7 g |
| Fiber | 8 g |
| Vitamin C | 25% DV |
| Iron | 10% DV |
Serving Suggestions
This vegan causa shines as a colorful starter or a light main dish. Pair it with a fresh green salad dressed in citrus vinaigrette or alongside grilled vegetables for a complete meal.
It also works beautifully as part of a vegan tapas spread, offering your guests a taste of Peruvian cuisine with a plant-based twist.
For a refreshing beverage pairing, try a chilled glass of sparkling water infused with lime and mint, or explore some interesting cocktail options like the Huckleberry Margarita Recipe for a fun twist.
Conclusion
This vegan causa recipe is a wonderful way to enjoy Peruvian flavors without any animal products. Its vibrant colors, creamy textures, and balanced flavors make it a dish that is as pleasing to the eye as it is to the palate.
Whether you’re preparing a casual lunch or an impressive dish for guests, causa offers a refreshing and nutritious option that’s easy to customize and adapt.
Don’t forget to explore more of our plant-based recipes for additional inspiration, such as the Lemon Ricotta Pasta With Arugula Recipe or the hearty Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.
Dive into the world of vibrant vegan cooking and enjoy every bite!
📖 Recipe Card: Causa Recipe Vegan
Description: A traditional Peruvian dish made vegan by using mashed potatoes layered with avocado and a tangy filling. It's light, refreshing, and perfect as a starter or light meal.
Prep Time: PT20M
Cook Time: PT25M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 4 medium yellow potatoes
- 2 ripe avocados
- 1 cup cooked chickpeas, mashed
- 1/4 cup vegan mayonnaise
- 1 lime, juiced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
- Black pepper to taste
- 1 teaspoon ground turmeric
- Olive oil for drizzling
Instructions
- Boil potatoes until tender, then peel and mash with turmeric, salt, and lime juice.
- Mix mashed chickpeas with vegan mayonnaise, red onion, jalapeño, cilantro, salt, and pepper.
- Slice avocados and sprinkle with lime juice to prevent browning.
- Layer half of the mashed potatoes in a serving dish and press down firmly.
- Spread the chickpea mixture evenly over the potato layer.
- Add a layer of sliced avocado on top of the chickpeas.
- Cover with the remaining mashed potatoes and smooth the surface.
- Drizzle olive oil over the top and garnish with cilantro.
- Chill for 30 minutes before serving.
Nutrition: Calories: 280 kcal | Protein: 8 g | Fat: 12 g | Carbs: 35 g
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