-
30
minPrep Time -
10
minCook Time -
40
minReady in -
perYield -
320
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Appetizer
- Allergens:
- Seasons:
- Cuisines:
- Courses:
Recipe Description
This recipe offers a delightful twist on the traditional Peruvian dish, Causa de Palta, replacing the usual ingredients with vegan alternatives, without compromising the authentic flavors. Intricately layered, this dish combines seasoned mashed potatoes with a rich avocado filling, creating a harmony of taste and texture. The inclusion of lime juice and aji amarillo paste brings a vibrant zest, while the garnish of black olives and finely diced tomatoes adds a splash of color and freshness. Carefully designed for both seasoned vegans and those new to vegan cuisine, this recipe celebrates the fusion of traditional South American culinary artistry with modern dietary preferences, offering a rich, satisfying experience.
Ingredients
- 4 large potatoes, peeled and cubed
- 2 tablespoons olive oil
- Juice of 2 limes
- 1 teaspoon aji amarillo paste
- Salt to taste
- 2 ripe avocados
- 1 finely chopped red onion
- Black olives and diced tomato for garnish
Steps:
- Boil the potatoes until tender, then mash with olive oil, lime juice, aji amarillo, and salt.
- In a separate bowl, mash the avocados and mix with the chopped onion.
- In a mold, layer half of the potato mix, followed by the avocado mix, and top with the remaining potato mix.
- Chill for an hour before unmolding.
- Serve garnished with black olives and diced tomato.
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Appetizer, Dairy-Free, Lunch, Savory, South American | No Comments » on Vegan Causa de Palta