I have been on a fascinating journey through Peruvian cuisine and discovered Causa Rellena Vegana with Mixed Leaf Salad. This authentic Peruvian recipe was kindly given to me by our favorite Peruvian Restaurant, “Mi Peru” in Darmstadt. Causa is an authentic part of Peruvian cuisine that has its place in every household.

Following the motto Veganuary, I’m trying to eat vegan as much as possible throughout the month, so I made Causa Rellena vegan with Mixed Leaf Salad. The vegan version is a cold layered starter made from spicy potatoes and a filling of avocado and quinoa. The filling can differ due to local and regional tastes. You can prepare it with tuna, chicken, seafood, or as vegetarian and vegan. Causa’s great secret is its adaptable flavor and flexibility to suit personal tastes.

CAUSA RELLENA VEGANA WITH MIXED LEAF SALAD

Today, I have the recipe for Causa Rellena Vegana with Mixed Leaf Salad for you. Causa comes in different forms – you can arrange it as towers on a plate, prepare it as a filled cake, or serve it as stuffed balls. In the potato mixture, the flavors of Aji Amarillo Paste blend perfectly with olive oil, chopped parsley, lime juice, salt, and pepper, creating a smooth yet flavorful base.

The centerpiece contains a vegan filling that is a treat with crunchy cooked quinoa and avocado. Top it with the delicious salad dressing. Serve it with the colorful leaf lettuce. A dance of fresh leaves, crisp vegetables, and a hint of citrus notes awakens the taste buds and completes the dish with the incredibly savory salad sauce.

CAUSA RELLENA OR CAUSA LIMENA

Causa Rellena is also known as Causa or Causa Limeña. A culinary legend takes place in the narrow streets of Lima – the “Causa Limeña.” The name refers to its origin and also to its historical symbolism. Causa, which translates as “purpose” or “reason,” represents the Revolutionary Spirit of Lima.

The dish pays tribute to the bravery and determination of Peruvian women during the independence movement in the 19th century. Causa Limeña tells the story of resistance in the streets of Lima. As a sign of solidarity with the movement against Spanish rule, courageous women sold this “purpose” while shouting “Para la causa!” (“For the purpose”). Thus, Causa became a culinary symbol of resistance and support for the revolution.

WHAT IS AJI AMARILLO?

The Aji Amarillo is a yellow/orange chili that plays a significant role in Peruvian cuisine. It is an essential ingredient in many traditional dishes such as Aji de Gallina, Papas a la Huancaína, and today’s recipe, Causa. The chilies have a unique taste that is both fruity and mildly spicy. Use them fresh or as paste to add flavor and color to dishes. The paste is a well-rounded spice and acts as a base for sauces, marinades, and dips.

According to the recipe, I should have used only three tablespoons of Aji Amarillo, but next time, I’ll use a bit more to make the mashed potatoes more yellow-orange. There was even enough left, so in my recipe, I suggest to use 5 – 6 tablespoons. But try it by yourself until you get a yellow-orange color.

PERUVIAN CUISINE

Peruvian cuisine is famous for its diversity, flavors, and historical influences. Peru is known as the original home of the potato. This many-sided root vegetable was domesticated thousands of years ago by the indigenous peoples of the Andes. Potatoes, corn, quinoa, Amarillo chilies, and amaranth are some of the staples cultivated in the region long before the arrival of Europeans. Later, influences from Spanish colonial rule, African slaves, and Asian and European immigrants contributed to the culinary landscape. Today, Peruvian cuisine is recognized globally as one of the most diverse and flavorful.

 

DIE KULINARISCHE WELTREISE – PERU

This January, the culinary world tour stops in Peru, a true culinary paradise. I love the national dish ceviche from Peruvian cuisine and have a modified and orientalized version here on my blog. Try the delicious dishes we prepared on our virtual journey around Peruvian cuisine. More recipes will be added here by the end of the month. The recipes are all in German.

Petra aka Cascabel von Chili und Ciabatta mit Shrimps in Erdnuss-Sauce – Langostinos con maní
Britta von Brittas Kochbuch mit Queque de naranja – Orangenkuchen
Wilma von Pane-Bistecca mit Pollo a la Brasa con Aji verde-Sauce
Susanne von magentratzerl mit Arroz con Pollo
Petra aka Cascabel von Chili und Ciabatta mit Sopa a la Criolla – Kreolische Suppe
Simone von zimtkringel mit Lomo saltado
Kathrina von Küchentraum und Purzelbaum mit Pie de limón – Limettentarte
Cornelia von Silver Travellers mit Arroz con Polo
Jenny von Jenny is baking mit Queque de platano oder Bananenbrot auf Peruanisch

INGREDIENTS AJI AMARILLO PASTE

6-8 Aji Amarillo chilies, deseeded and cut into pieces

2 cloves of garlic, chopped

60 ml vegetable oil

1 lime, juice

salt

INGREDIENTS CAUSA RELLENA VEGANA

20 g flat-leaf parsley, chopped

1 kg potatoes

5 -6 tbsp Aji Amarillo paste*

100 ml olive oil*

1 lime, juice

salt, pepper

VEGAN FILLING INGREDIENTS

50 g quinoa*

1 avocado

LEAF SALAD INGREDIENTS

250 g mixed lettuce leaves

250 g cherry tomatoes

1 cucumber

6 tbsp sweetcorn

1 red bell pepper

1 handful of pomegranate seeds

INGREDIENTS SALAD DRESSING

1 single stalk of celery

1 onion

100 ml olive oil*

1 tbsp balsamic vinegar*

50 ml vegan oat yogurt*

1 tbsp mustard*

1 tsp oregano*

salt, pepper

PREPARATION OF AJI AMARILLO PASTE

Deseed the aji amarillo chilies and cut into coarse pieces.
Puree the chilli peppers, chopped garlic cloves, vegetable oil and lime juice in a blender until you get a smooth paste.
If the paste is too thick, add vegetable oil. Season to taste with salt and store in an airtight container in the fridge. The paste keeps for several weeks.

PREPARATION CAUSA VEGANA

Chop the parsley finely. Set aside

Wash the potatoes and boil with the skin for 20 – 30 minutes until cooked. Drain the potatoes, peel and press while still warm. Knead well with six tablespoons of aji amarillo paste, olive oil, lime juice, half the chopped parsley, salt and pepper and place in the fridge for at least 2 hours.

Bring the quinoa to a boil with triple the amount of water and let simmer for 10 minutes; strain and allow to cool.

Use a spoon to remove the avocado from the skin, cut into slices and drizzle with a little lime juice to prevent them from getting brown. Set aside.

Wash the lettuce and dry. Set aside.

PREPARATION SALAD DRESSING

Cut a stalk of celery into chunks. Peel and quarter the onion, place in a blender with all the other ingredients and blend for 90 seconds. Set aside.

LAYERING THE INGREDIENTS

Place a round dessert ring* in the center of a plate and start layering. Start by pressing a tablespoon of potato mixture into the ring and pulling it up slightly on one side. Using a spoon, press down firmly to prevent holes. Place two avocado slices around the edge, top with the quinoa and a tbsp salad dressing. Spoon another spoonful or two of potato mixture on top and press down firmly.

SERVING

Arrange the lettuce around the Causa, and garnish with halved cherry tomatoes and cucumber, drained sweetcorn, finely diced peppers, and pomegranate seeds. Drizzle with salad dressing and serve.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥

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Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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