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Vegan papa a la huancaína: learn how to prepare this recipe with few ingredients

Everything is “veganizable”. Any recipe, even the most complicated, can be made exclusively with ingredients of plant origin, it just takes a lot of creativity. Every Tuesday, at Provecho, we will have a different recipe from vegan Creole food to desserts made with few ingredients, prepared by Organikalee, the Peruvian blogger and cook Alessandra Arce, who will share all her plant-based cooking secrets.

Huancaina’s style potato

(6-8 servings)


  • 150 g firm tofu (no pressing necessary)
  • 3 yellow peppers (without seeds and 2 of them without veins)
  • 1 medium red onion
  • 3 garlic cloves
  • 200 ml of unsweetened plant milk
  • 3 soda crackers
  • 2 tbsp nutritional yeast
  • Salt and pepper to taste.


The first thing we must do is boil our potatoes of choice with skin. Then, we fry the yellow peppers, the garlic and the onion until they are golden. Blend together with the other ingredients. Finally we rectify the salt. Peel the potatoes when they cool, cut into slices and pour the sauce. Garnish with lettuce leaves and olives. This recipe calls for no oil, but feel free to add if you’d like.

Every Tuesday, you will find vegan recipes in Provecho prepared by organikalee.

Source: Elcomercio

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