• Prep: 25 Mins / Cook: 60 Mins
  • Serves 4
  • easy

A delicious vegan version of the traditional Peruvian dish. This cold entree is full of flavor featuring lemony mashed potatoes combined with fresh vegetables, chili, lime and tofu.

Gluten Free Dairy Free High Protein


* Switch between cup/oz and g/ml in Account Settings*

  • Puree:
  • Charlotte Potatoes Charlotte Potatoes 750g 3 cups
  • Lime Juice Lime Juice 2 tbsp 2 tbsp
  • Table Salt Table Salt 1/4 tsp 1/4 tsp
  • Ground Black Pepper Ground Black Pepper 1/4 tsp 1/4 tsp
  • Olive Oil Olive Oil 1 tbsp 1 tbsp
  • Yellow Pointed Pepper Yellow Pointed Pepper 2 2
  • Chili Powder Chilli Powder 1/3 tsp 1/3 tsp
  • Vegan Mayonnaise:
  • Tofu Tofu 250g 1 cup
  • Soya Yogurt Soya Yogurt 250g 1 cup
  • Olive Oil Olive Oil 4 tbsp 4 tbsp
  • Table Salt Table Salt 1/2 tsp 1/2 tsp
  • Lemon Juice Lemon Juice 3 tbsp 3 tbsp
  • Apple Cider Vinegar Apple Cider Vinegar 1 tbsp 1 tbsp
  • For the filling:
  • Salad Tomatoes Salad Tomatoes 3 3
  • Yellow Onion Brown Onion 2 2
  • Black Olives Black Olives 140g 1 cup
  • Topping:
  • Salad Tomatoes Salad Tomatoes 1 1
  • Black Sesame Seeds Black Sesame Seeds 1 tbsp 1 tbsp
  • Salad:
  • Lettuce Lettuce 4 leaves 4 leaves
  • Cooked Beet Cooked Beetroot 5 5
  • Orange Orange 1 1
  • Almonds Almonds 4 tbsp 4 tbsp
  • Mint Mint 1/2 tsp 1/2 tsp
  • Table Salt Table Salt 1/2 tsp 1/2 tsp
  • Olive Oil Olive Oil 1 tbsp 1 tbsp
  • Carrot Carrot 1/2 1/2


  1. 1.Puree: Bring a pot of water to a boil and cook the potatoes on a low heat for approx. 20 minutes.
  2. 2.Once cooked, drain and let cool, then peel the potatoes. Then add them back to the empty pot and use a fork or potato masher to turn into a puree. Add oil, salt, pepper and lime juice to taste.
  3. 3.Now, put a little olive oil into a skillet and put on the stove. Once hot, add the yellow pepper and cook for 3-4 minutes. Once cooked, let cool and then peel the pepper. Then add to a small bowl with lime juice and a little chilli powder. Blend together with a fork until nicely smooth.
  4. 4.Vegan mayonnaise: Put the relevant ingredients in a blender, and blend until smooth. Then add the yogurt and blend a little until you get a consistency of smooth creamed cheese.
  5. 5.For the filling: wash and slice the tomato, chop the onion, chop the olives and then add all to the vegan mayonnaise.
  6. 6.Presenting the causa: Use a metal cookie cutter ring to build your dish. Start with a base of potato, half the filling, a second potato layer, remaining filling and a final layer of the yellow bell pepper. (Feel free to experiment with the layers – a layer of avocado also works well!)
  7. 7.Garnish with a tomato slice, black sesame seeds and a walnut puree (very optional!).
  8. 8.Salad: Wash the lettuce. Peel and cut the carrot into thin batons. For ease, I used pre-cooked beetroot. Add the beetroot to a blender with the orange juice, zest of a lime, peeled almonds, mint, salt and olive oil until smooth.
  9. 9.Serve the beetroot dressing on the salad alongside your causa limena!

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Sugar:
  • Protein:

Leave a Comment or Tip!