#MeatlessMondays – How to make a vegan Causa

As many of you know, causa is a very traditional dish from the coast of Peru, and one of our personal darlings here at Peru Delights. We have shared a few causa recipes in the past, including our home’s all time favorite tuna causa, which is famous amongst our family and friends. That causa has always been at the top of our family’s welcoming dishes list whenever anyone got back from a journey abroad, and we have even gone to the extent of asking for it to be made fresh and sent in the bags of any visiting friend when living abroad.

Today I have prepared one version of causa that I was inspired to create after having a similar one in Madre Natura, one of my favorite natural foods spots in Lima. Causa is gluten-free, and this recipe is also vegan, so almost everyone can enjoy it. Isn’t it grand? And since our Peruvian yellow potatoes are not easy to find abroad, I have added color and nutrition by adding some yams into the mix.

I hope you like this version of the delicious appetizer, and that it shows you how easy it is to turn any recipe vegetarian, and start the week on the right foot. Have a great Meatless Monday!

Vegan yam Causa with tofu, chard, and roasted pepper
Recipe type: appetizer
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 large organic yellow potatoes
  • 1 large yam
  • 1-2 lemons
  • Salt to taste
  • 1 teaspoon aji amarillo paste, or to taste
  • ½ package extra firm, non-GMO tofu, in very small cubes.
  • 2 large chard leaves
  • ½ onion, chopped
  • 1 garlic clove, chopped
  • Pepper to taste
  • Olive oil
  • 1 red bell pepper
  • Sprouts to garnish (we used kale microgreens)
  1. Wash and peel the potatoes and yam, cut in slices or chunks, and steam or boil until very soft.
  2. In a bowl, mash the potatoes and yams. Add lemon, chili paste, and salt to taste. Keep mashing until you get a smooth paste.
  3. Separate the chard stems from the leaves. Chop both, separately.
  4. Heat some oil in a large frying pan over medium heat. Saute the onion, garlic, and chard stems, stirring constantly, for about 5 minutes. Add the leaves and tofu, and saute for an extra 2 minutes.
  5. Season with salt and pepper.
  6. Cook the pepper under the broiler for a few minutes, turning every couple of minutes, until it's all black. Transfer to a bowl, and cover with a plate. After 10 minutes, peel, and slice thinly.
  7. Oil 4 small individual ramekins, or a large one. Make a layer of potato, pressing with a spoon to make it flat. Add a layer of tofu and chard, then another layer of potato, a layer of pepper, and a final layer of potato.
  8. Pass a think knife through the edge of the ramekin, put a plate on top, and turn up side down. Gently, remove the ramekin by pulling up.
  9. Garnish with fresh sprouts.



  1. Would this work as a casserole? I’m hoping to make it for 200 people. Thanks!


  1. […] was busy. I could have spent two months in Peru.We made causa, ate lots of Asian food, went surfing, hiked the Salkantay Trail, Rainbow Mountain, Machu Picchu, […]

  2. […] we’ve also turned traditional appetizers like salpicon de pollo, papa a la huancaina, and causa, into vegan dishes. The result is not very typical, but we like to have fun and stir things up a […]

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