A Peruvian dish with layers of potato, quinoa and avocado. Topped with vegan mayo, passion fruit sauce and mushrooms.
5 from 4 votes
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Course Lighter Bite
Cuisine Peruvian
Servings 4
Ingredients
Potatoes
900gyellow potatoes
120mlolive oil
1tablespoonaji amarillo paste
Juice of 2 limes
Few sprigs of parsleyfinely chopped
Salt and pepper
Filling
250gcooked red and white quinoa
1small oniondiced
100gspinachfinely chopped
1tablespoonolive oil
2avocados
Salt and pepper
Passion Fruit Sauce
100mlpassion fruit puree
80mlagave syrup
30gtomato ketchup
½teaspoonwhite wine vinegar
Salt and pepper
Mushrooms
200gbutton mushrooms
1small shallotfinely diced
1clove of garlicfinely minced
2tablespoonsolive oil
60ml brandy
Salt and pepper
Topping
4teaspoonsvegan mayo
Parsley for garnish
Instructions
Potatoes
Peal, dice then boil the potatoes in salted water until fork-tender, around 10 minutes. Drain, pass them through a potato ricer two or three times until smooth without any lumps. Add them to a bowl and allow them to cool.
Once the potatoes are cooled, add the aji Amarillo paste, lime juice, parsley and half the olive oil to the potatoes. Mix together, now add the remaining olive oil a small bit at a time until you have a smooth consistency. Season to taste.
Passion Fruit Sauce
While the potatoes are cooking add all the ingredients for the passionfruit sauce to a pan over medium heat and simmer for 10 minutes or until thickened slightly. Season to taste, it should have a savoury sweet and sour taste. Transfer to a dish to cool.
Filling
Heat 1 tablespoon olive oil in a pan over medium heat. Add the diced onion and season to taste then sauté until the onions are translucent.
Add the spinach to the pan and stir until wilted.
Cook the quinoa as per packet instructions. Once cooked add to the pan and mix to combine. Check for seasoning then transfer to a bowl to cool.
Mushrooms
Clean then cut the mushrooms into quarters. Prepare the shallot and garlic by finely dicing them. Pour the brandy, away from any naked flames, into a small bowl.
Heat a frying pan over high heat. Add the olive oil and the mushrooms and stir to coat the mushrooms in the oil. Sear the mushrooms for 2 to 3 minutes until they just start to release liquid.
Add the shallot and garlic then season to taste. Continue to cook for 2 to 3 minutes watching that the garlic does not start to burn.
Now add the brandy. Watch out if there are any open flames as the brandy might ignite. As soon as the brandy is added, stir quickly to coat the mushrooms evenly. Once the brandy has cooked off, turn off the heat and check for seasoning. Remove from pan to cool.
To Assemble
Once everything has cooled the Vegan Causa can be assembled.
Place a food ring on the serving plate, I used a 10cm ring. Add an even layer of the potato mixture inside the ring
On top of the potato add an equal layer of the quinoa mixture.
Slice the avocado into thin strips and add these as a thin layer on top of the quinoa.
Add a final layer of the potato mixture on top and make sure this layer is flat.
The food ring can now be removed gently.
To the top of the stack add a generous teaspoon of mayo and smooth out over the top.
Pour over a small amount of the passionfruit sauce until it starts to pour over the side of the stack. Watch to not add too much as this could overpower the dish.
Finally, add the mushrooms on top and garnish with parsley.
Notes
Warning: When using brandy around open flames there is a chance for it to ignite. Stand back from the pan when adding the brandy and while it is cooking off.