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Causa Rellena Vegana with Mixed Leaf Salad

Causa Rellena Vegana with Mixed Leaf Salad

Causa is a cold layered starter of spicy potatoes with an avocado and quinoa filling.

Course appetizer, Potato Dish, Starter
Cuisine Peru, Peruvian cuisine
Keyword Causa Rellena Vegana with Mixed Leaf Salad
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6 people
Author Labsalliebe

Ingredients

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 juiced
  • 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 juiced
  • salt, pepper

VEGAN FILLING INGREDIENTS

  • 50 g quinoa1 avocado
  • 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 pomegranate seeds

INGREDIENTS SALAD DRESSING

  • 1 stalk celery
  • 1 onion
  • 100 ml olive oil
  • 1 tbsp balsamic vinegar
  • 50 ml vegan oat yogurt
  • 1 tbsp mustard
  • 1 tsp oregano
  • salt, pepper

Instructions

PREPARATION OF AJI AMARILLO PASTE

  1. Deseed the aji amarillo chilies and cut into coarse pieces.

  2. 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 some vegetable oil.

  3. Season to taste with salt and store in an airtight container in the fridge. The paste keeps for several weeks.

PREPARATION CAUSA VEGANA

  1. Chop the parsley finely. Set aside

  2. Wash the potatoes and boil with the skin for 20 – 30 minutes until cooked. Drain the potatoes, peel and press while still warm.

  3. 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.

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

  5. 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.

  6. Wash the lettuce and dry. Set aside.

PREPARATION SALAD DRESSING

  1. Cut a stalk of celery into chunks.

  2. Peel and quarter the onion, place in a blender with all the other ingredients and blend for 90 seconds. Set aside.

LAYERING THE INGREDIENTS

  1. Place a round serving ring in the center of a plate and start layering.

  2. 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.

  3. Place two avocado slices around the edge, top with the quinoa and a tbsp salad dressing.

  4. Spoon another spoonful or two of potato mixture on top and press down firmly.

SERVING

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

  2. Drizzle with salad dressing and serve.