How to Make Vegan Causa – A Beautiful Peruvian Layered Potato Dish

What Makes This Recipe Special

Causa Rellena is one of Peru’s most iconic and visually stunning dishes. This vegan version keeps the essence of the traditional recipe while replacing the animal-based ingredients with lighter, plant-based alternatives, without losing any vibrant flavors.

Instead of tuna or chicken, this version features cauliflower rice and avocado, layered between mashed potatoes infused with lime and chili. Each bite gives you creaminess, tang, spice, and texture—a perfect harmony.

Causa is more than a dish—a cultural symbol born during Peru’s independence. Whether you’re hosting guests or simply craving something beautiful and nourishing, this plant-based version brings Peru to your plate in the most colorful way.

Key Ingredients & Substitutions

Potatoes – Use yellow, new, or pink-skinned potatoes—steam or roast for a firmer texture.
Aji Amarillo Substitute – Shichimi tōgarashi adds subtle heat and color.
Cauliflower rice – A nutritious and textured filling in place of tuna or chicken.
Avocado – Creamy slices for the middle layer.
Vegan mayo – Homemade with silken tofu or store-bought.
Red onion – Thinly sliced and rinsed with salt water to reduce sharpness.
Lime juice – Essential for acidity and brightness.

Ingredients

• 800 g yellow potatoes (or new/pink potatoes)
• 1 tbsp lime juice
• 1 tsp Shichimi tōgarashi (or Aji Amarillo paste, if available)
• Salt to taste

For the filling:

• 1 cup cauliflower rice (lightly steamed or sautéed)
• ½ ripe avocado, sliced
• 2 tbsp vegan mayonnaise
• ¼ red onion, finely sliced and rinsed

Optional for serving:

• Arugula or microgreens
• Extra lime wedges

Tips for Making the Best Vegan Causa

• Steam or roast the potatoes instead of boiling to keep the mash dry and compact.
• Let the causa chill in the fridge for at least 2 hours before serving—it will hold its shape better.
• Use a ring mold or ramekin to layer for a cleaner, elegant presentation.
• Rinse onions with salt and cold water to mellow their flavor.
• Don’t overmix the mashed potatoes—keep the texture smooth but not gluey.

Instructions

1. Cook the potatoes – Steam or roast (200°C for 1 hour) until soft. Peel and mash with lime juice, salt, and chili powder. Let cool.
2. Prepare the filling – Mix cauliflower rice with vegan mayo and a pinch of salt.
3. Layer the causa – In a ring mold or ramekin:
   • First layer: mashed potato
   • Second layer: cauliflower mixture and avocado slices
   • Third layer: more mashed potatoes
4. Chill for 2+ hours – This helps it set and makes slicing easier.
5. Serve cold – Garnish with arugula, microgreens, or a slice of avocado.

Serving Suggestions

Causa is best served cold with a few peppery arugula leaves or microgreens. It’s so flavorful that it doesn’t need heavy sides—just let its brightness shine.

Pair it with a simple tomato salad, or enjoy as a starter for a Peruvian-inspired meal.

Other vegan dishes

• Vegan Sichuan-Style Eggplant – For a spicy, umami-rich side
• Vegan Fried Rice with Cashews and Tofu – A high-protein rice dish with texture and flavor
• Spicy Vegan Rojak Salad – Fresh, tangy, and crunchy
• Easy Zucchini and Tofu Burgers – Ideal for meal prep and plant-based eating

Peruvian vegan Causa

Angela Fontana

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Resting time 2 hours hrs

Total Time 2 hours hrs 45 minutes mins

Course Entrada fría.

Cuisine Peruana, Vegana

Servings 8 portions

Ingredients

  

For the potato layer:

• 800 grams Of potatoes (new potatoes or potatoes with thin pink skin).
• 1 teaspoon Of Shichimi togarashi.
• 1/2 Lime
• 1/2 teaspoon Salt (add more if necessary).
• A pinch of ground fresh pepper.

For the cauliflower ceviche:

• 200 grams Of cauliflower rice.
• 1/2 Red onion.
• 1/2 Lime.
• Salt and pepper to taste.
• 1 Tablespoons To rinse the onions.
• 2 Tablespoons Of vegan mayonnaise.

For the avocados:

• 2 Medium avocados.
• 1/2 Lime.
• Salt and pepper to taste.

Utensils:

• 1 Potato press (I am using one from Ikea).
• 1 Pound cake mold, I am using one of 23 cm.
• 1 Piece of parchment paper to put at the bottom of the mold.
• 1 Pretty plate or platter to present the Causa.
• Plastic wrap.

Instructions

 

PREPARE THE POTATOES:

• Steam the potatoes for 15 minutes or until they are soft.
• Remove the skin of the potatoes and pass the potatoes through the potatoe press.
• Add salt, pepper, half lime juice and Togarashi and incorporate well, knead the potatoes well with your hands.
• Reserve the mashed potatoes in the fridge.

PREPARE THE CAULIFLOWER CEVICHE:

• Steam or boil the cauliflower rice until it is well cooked, not "al dente"
• Reserve the cauliflower rice in the refrigerator.
• Chop the onion into very all squares.
• With the help of a strainer, rinse the onions with 1 spoon of salt, this is to remove the pungent taste.
• After you remove all the water from the onions, put the onions in a small bowl and add lime juice, salt, and pepper.
• Mix the cauliflower rice with the onion mix.
• Add the vegan mayonaise and mix well.
• Reserve in the refrigerator.

PREPARE THE AVOCADOS:

• Slice the avocados and add salt and lime juice.

ASSEMBLE THE CAUSA:

• Put the parchment paper in the bottom of the mold.
• Divide the potatoes into two halves and place one half of potatoes over the parchment paper.
• Put one layer of cauliflower rice over the potatoes.
• Put one layer of avocados over the cauliflower rice.
• Finally put one layer of potatoes over the cauliflower rice.
• Put plastic wrap over the Causa and store it in the refrigerator for at least 2 hours before serving it.
• Decorate the Causa with some twisted slices of lemon.
• You can keep the Causa in the refrigerator for up to two days.

Keyword Aji amarillo, chili paste, Ceviche, coliflor, Papas, Patatas

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