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

Causa Rellena, one of Peru’s most visually stunning dishes, is now available in a vegan version that’s just as flavorful and satisfying. With its vibrant colors and layered presentation, this plant-based adaptation is a feast for the eyes. Traditionally made with mashed yellow potatoes and a chicken or tuna filling, this version uses cauliflower rice, avocado, and vegan mayonnaise for a delicious twist that’s lighter and full of signature tang and heat.

Whether planning a dinner party or looking for a light yet impressive lunch option, this dish will inspire you. Its vibrant, layered presentation always impresses, and it’s a versatile dish that can be adapted to suit any occasion. Read on to learn a bit about the history of Causa and all my tips for preparing a perfect vegan version at home.

What Is Causa Rellena?

Causa is a beloved Peruvian dish made from layers of mashed yellow potatoes. It’s typically filled with shredded chicken, tuna, avocado, and hard-boiled eggs. It’s served cold as an appetizer or light lunch, and its name—“Causa”—comes from the word “cause,” honoring Peru’s independence.

What’s in This Vegan Version?

This vegan causa swaps the animal products for plant-based alternatives while staying true to its flavor and structure. Here’s what I’ve changed:

Potato Base

• Traditional: Yellow Peruvian potatoes
• My version: New potatoes or pink-skinned potatoes (less starchy, firmer texture)
• Tip: Steam or roast for drier, more solid mashed potatoes instead of boiling.

Aji Amarillo Substitute

• Traditional: Peruvian yellow chili
• My version: Shichimi tōgarashi, a Japanese chili blend for subtle heat and color

Filling

• Traditional: Chicken or tuna + mayo
• My version: Cauliflower rice + vegan mayo, for a rich, textured filling that holds its shape
• Plus: Slices of creamy avocado layered inside!

Mayonnaise

• I use homemade vegan mayo made with silken tofu, lemon, and a pinch of Xanthan gum, but any store-bought plant-based option works.

How to Serve Vegan Causa

Causa is a show-stopper on any table. Serve it cold with peppery arugula leaves or microgreens on the side. This dish doesn’t need much — let the bright flavors shine independently.

Tips to Make the Best Vegan Causa

• Chill it for 2 hours before serving so the layers hold together
• Rinse onions with cold water and salt to reduce sharpness
• Layer carefully using a ring mold or a deep ramekin for clean edges and a wow factor

Causa’s Historical Roots

Legend says Causa was first created on July 29, 1821, during Peru’s Independence celebrations. A cook, short on ingredients, combined potatoes, chili, and lemon to serve a meaningful meal. The name “Causa” honors the cause for independence — a dish born from creativity and resilience.

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

Final Thoughts

Whether you’re Peruvian or simply exploring the diverse world of plant-based international cuisine, this Vegan Causa Rellena is a delicious, visually appealing, and culturally significant dish to incorporate into your cooking. It captures the essence of Peru, offering vibrant colors, rich history, and flavorful experiences in every bite.

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How to serve Causa?

I serve it with a few arugula leaves since I like its bitter and crunchy flavor. Causa is an appetizer that only needs a little garnish, and it is good to appreciate its authentic taste separately without mixing it with other dishes.

For a protein-packed Asian meal, check out my Vegan Fried Rice with Cashews & Tofu!

Tips to make the Causa:

• One essential step is to let the Causa rest in the fridge for at least 2 hours before serving it; this way, when cutting portions, it will be solid and not crumble.
• When preparing the onions, rinse them with cold water and salt to remove the pungent taste.
• I prefer to steam the potatoes instead of boiling them; in this way, they are not too watery; we need dry potatoes! If you can not steam them, another option is to cook them in the oven at 200 degrees Celsius for one hour.

Here, I share the step-by-step delicious vegan causa recipe.

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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