Vegan Aji de Gallina
Discover the heartwarming flavors of Peru in a plant-based twist with this Vegan Aji de Gallina recipe! Perfect for those seeking healthier options without sacrificing rich taste, this dish recreates the creamy, spice-laden essence of the classic using cauliflower and potatoes as the base. Enhanced by the vibrant kick of aji amarillo paste, creamy almond milk, and the nutty depth of chopped walnuts, it’s a fusion of bold flavor and indulgent texture. Topped with sliced black olives and fresh parsley, this colorful, nutrient-packed dish pairs beautifully with fluffy cooked rice for an irresistible meal. Quick to prepare in under an hour and ideal for family dinners or gatherings, this veganized staple is a fantastic choice for plant-based comfort food lovers.
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Recipe Information
Ingredients
- 1 medium head cauliflower, cut into small florets
- 4 cups water
- 1 tablespoon vegan chicken-flavored bouillon
- 3 medium yellow potatoes, peeled and quartered
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons aji amarillo paste
- 2 bread slices, crusts removed
- 1 cup unsweetened almond milk
- 1 teaspoon ground turmeric
- 3 tablespoons nutritional yeast
- 1 cup walnuts, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups rice, cooked
- 0.5 cup black olives, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot, bring water to a boil and add vegan chicken-flavored bouillon.
Add the cauliflower florets and quartered yellow potatoes to the pot and cook for 15 minutes or until both are fork-tender. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic and cook for 1 more minute until fragrant.
Mix in the aji amarillo paste and cook for 2 minutes, stirring continuously.
In a blender, combine the crustless bread slices and almond milk, then blend until smooth.
Pour the bread-almond milk mixture into the skillet with the onion and garlic. Stir in ground turmeric, nutritional yeast, chopped walnuts, salt, and black pepper.
Add the cooked cauliflower and potatoes to the skillet, mixing well to combine everything evenly.
Reduce the heat to low and simmer the mixture for 10 minutes, stirring occasionally, until it thickens.
Serve the vegan aji de gallina over cooked rice, garnished with sliced black olives and fresh parsley.
Nutrition Facts
Calories |
2667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5618 mg | 244% | |
| Total Carbohydrate | 317.0 g | 115% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 24.6 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 903 mg | 69% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 5165 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
