#MeatlessMondays – How to make a vegan Causa

Vegan CausaAs 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.potato and yam causa

yam causaToday 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. vegan causa

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 causa

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Vegan yam Causa with tofu, chard, and roasted pepper
Author: 
Recipe type: appetizer
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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)
Instructions
  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.

 

Posted on - 3 Comments -
Filed Under: appetizers, gluten free, healthy, low fat, Peruvian Recipes, vegan, vegetarian , , , , , , , , , , , , , , , ,

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Salud to the best year yet!

Crema volteada, or the uncomplicated love of flan


Comments

  1. Tori Lorvig says:
    Monday September 5th, 2016 at 06:30 AM

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

    Reply
  2. Anne Robinson says:
    Thursday January 19th, 2023 at 05:40 PM

    Could i make this as a side dish? Could it be heated? Is there a similar peruvian side dish recipe you can share?

    Reply

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