Peruvian Vegetarian Causa Recipe (2024)

Published: Sep 5, 2018 · Modified: Oct 7, 2020 by Lyn Croyle · This post may contain affiliate links. Leave a Comment

Causa, a popular dish in Peru, unites two ingredients abundant in the country and frequently consumed with most meals – the potato and the aji amarillo. The causa recipe contains mayonnaise and egg, and is served chilled making itsimilar in some ways to a traditional American potato salad. Causa is usually served as an appetizer but it also makes a great light meal as well especially when paired with a salad or soup.

Jump to Recipe

In many traditional causa recipes the seasoned potato mixture is layered with seafood, chicken, tuna or even vegetables. I wanted to create a vegetarian causa recipe and showcase it with another cblassic Peruvian ingredient, quinoa.

Are Potatoes Bad for You?

In my opinion, potatoes have received a bad rap the last few years especially in the United States. This unfavorable view began because potatoes are a less complex carbohydrate, meaning they have a faster impact on blood sugar when eaten than more complex carbohydrates.

But in reality, potatoes are full of lots of good nutrients such as vitamin C, potassium, vitamin B6 and magnesium and should be considered a healthy part of a plant-based diet. Potatoes naturally lack sodium, fat and cholesterol, so maybe changing the preparation of potatoes needs more consideration. Frying potatoes for french fries are the #1 way potatoes are eaten. Roasting and boiling potatoes result in a much healthier preparation.

NOTE: This post includes Amazon affiliate links which means that if you click through and purchase, I do receive some small financial benefit at no additional cost to you.

Ingredients You Will Need

Aji Amarillo

You will need to purchase aji amarillo paste as it is essential to the color and flavor of this vegetarian causa recipe. Check a local Latin food market or you can definitely buy it online from Amazon. I’ve used this brand before and it’s not that spicy in my opinion, but I suggest when adding the aji to the potatoes, start with adding 2 teaspoons and mix well. You can add in more depending on how spicy you want vegetarian causa to be.

You will nee

Yellow Potatoes

When selecting potatoes for a causa recipe, it’s important to use yellow potatoes. They contribute some of the yellow color you want. Plus their texture works well in this preparation. Here in Perú, I use papas amarillas when making this vegetarian causa recipe. If you are in the United States or elsewhere, Yukon Gold Potatoes make a nice alternate.

Red Quinoa

I use red quinoa in this recipe mainly for the color but it alsohas a consistency which works better than the white quinoa in this dish. It tends to maintain a firmer texture than the standard white quinoa. In my opinion, this fact really contributes to the overall texture of the dish. Just be sure that when cooking you don’t overcook it and allow it to turn to mush. The quinoa is ready when the little white “tails” that are part of the seed come out.

📖 Recipe

Vegetarian Causa with Quinoa and Avocado

Lyn Croyle

Potatoes flavored with lime and chilies are layered with red quinoa, veggies and avocado in this makeover of a Peruvian classic.

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Ingredients

▢ 2 pounds yellow potatoes
▢ ¼ cup plain Greek yogurt
▢ 2-4 teaspoon aji amarillo paste
▢ 1½ T lime juice
▢ 2 teaspoon salt, separated
▢ ½ cup red quinoa, uncooked
▢ 1-2 medium carrot, finely diced (about 1 cup)
▢ ½ cup onion, finely diced
▢ 1 cup finely chopped spinach
▢ 1 T olive oil
▢ 1 avocado, mashed
▢ 1 hard boiled eggs, cut into wedges
▢ 6 teaspoon mayonnaise

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Instructions

Peel potatoes and cut into ½ cubes. Place into salted water (½ tsp) and bring to a boil. Cook until soft, about 10 minutes. Test for doneness by pricking potato with fork. When finished cooking, drain water and set aside to cool. When potatoes are cool, mash with your hands or a fork.
While potatoes are cooking, rinse and drain ½ cup quinoa a couple times in clean water. Drain all water, add 1 cup of clean fresh water and bring to a boil over medium high heat. When water boils, lower heat and cook about 10-12 minutes or until quinoa has absorbed most of the water and is done.
Heat 1 T olive oil in a skillet over medium-high heat and add carrots and onions. Cook until carrots are soft, stirring frequently so they don’t burn. Add spinach at the end and cook for 30-60 seconds. Add cooked quinoa and stir to combine. Add salt and pepper to taste. Remove from heat and set aside.
Place all ingredients into refrigerator and allow to chill for 30 minutes.
Remove potatoes from refrigerator and add plain yogurt, aji Amarillo paste, olive oil, 1 teaspoon salt and lime juice to mixture. Stir to combine well.
Peel avocado and remove seed. Mash with fork until mostly smooth and add ½ T of lime juice.
Place mold set on serving plate. Use a spoon to layer the ingredients.
Start with a layer of the potatoes (about ½ cup) and evenly spread out potatoes inside the mold.
Then top with ¼ cup quinoa mixture.
On top of the quinoa spread out¼ cup mashed avocado.
Finish with another ½ cup of potato mixture. When final layer is added use a knife to level off.
Remove mold and repeat with next plate and causa.
Garnish each causa with quartered hard-boiled egg and one teaspoon of mayonnaise.

Notes

Special equipment: Mold to form final causa.

Amount of ingredients will depend on the size of the mold used. For this recipe, I used. _____.

Likely you will have quinoa leftover. Simply use it in another meal as a side dish or throw it on a salad.

You can increase or decrease the amount of aji amarillo paste depending on the spiciness you prefer, but it also contributes to the color so reducing the aji will likely make the potato mixture less yellow.

Nutrition

Serving: 1servingCalories: 304kcalCarbohydrates: 41gProtein: 8gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 49mgSodium: 181mgPotassium: 945mgFiber: 6gSugar: 4gVitamin A: 4150IUVitamin C: 48.7mgCalcium: 60mgIron: 2.2mg

Please note that nutritional values are created by an online calculator and should only be used as an estimate.

Keyword: causa, peruvian food, potato, vegetarian

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