| Prep: 30 mins | Cook: 60 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 9.5g | 1.8g | 55g |
| sugars | fibre | protein | salt |
| 10g | 11g | 14g | 1.10g |
Why I Love Peruvian Vegan Dried Potato Casserole
I’ve always been a huge fan of fusing different culinary traditions, and once again found myself fascinated by a dish from South America – the Vegan Dried Potato Casserole. This Peruvian delight, with its heart-warming flavors and nourishing ingredients, aligns perfectly with my Californian preferences for wholesome, satisfying meals.
An Introduction to the Flavors of Peru
Growing up in the sunny valleys of California, the cuisine of the South American Andes mountains seemed a world away. But as I dove deeper into my culinary journey, I found a shared love for vibrant, fresh ingredients that form the backbone of both Californian and Peruvian cuisines. This Vegan Dried Potato Casserole is a fantastic showcase of this union, blending the nutritional wisdom of the Andes with my love for healthier adaptations of comfort food.
The star ingredient in this recipe is chuno, or dried potatoes, a preservation method used for thousands of years by the Andean cultures. You can find more about chuno and its use in Peruvian cuisine from renowned Peruvian chef Gaston Acurio.
The Charm of the Vegan Dried Potato Casserole
What I love about this recipe is the harmonious blend of comforting potatoes, zesty bell peppers and corn kernels, and a tongue-tingling mix of cumin, turmeric, and paprika. All these ingredients come together in a delicate dance of flavors, which strike a beautiful balance between the wholesome goodness of the vegetables and the subtle heat of the spices.
And of course, no Vegan Dried Potato Casserole could be complete without the generous topping of vegan cheese, melted to perfection. But what really ties everything together is the freshness brought by the cilantro and green onions, adding that final layer of flavor and vibrancy to this hearty casserole.
Bringing this recipe to life in my own kitchen always reminds me of the simple pleasure of cooking with fresh, quality ingredients. Regardless of whether you’re a vegan or not, anyone who enjoys invigorating, colorful dishes with an emphasis on vegetables and spices, will likely fall in love with this casserole, just as I have.
This dish epitomizes the true essence of my approach to food – comfort with a health-conscious twist, inspired by world cuisines and tailored to fit the Californian lifestyle I cherish. It just goes to show that cooking can be an exciting, worldwide adventure right from your own kitchen!
What You’ll Need
- 2 lbs of dried potatoes (chuno)
- 2 cups of vegetable broth
- 2 medium bell peppers, chopped
- 1 cup of sweet corn kernels, frozen or fresh
- 3 cloves of garlic, minced
- 1 large onion, chopped
- 3 medium tomatoes, diced
- 1 tsp of ground cumin
- 1/2 tsp of turmeric
- 1/2 tsp of paprika
- 2 tblspn of olive oil
- Salt and pepper to taste
- 1 cup of vegan cheese, shredded
- 1 bunch of fresh cilantro, chopped
- 2 green onions, thinly sliced
Method
Step One
Rinse the dried potatoes under cold water to remove any dirt or impurities. Place them into a large bowl and pour enough warm water to cover the potatoes entirely. Allow them to soak for a minimum of 2 hours to rehydrate them.
Step Two
In a large frying pan, heat the olive oil over medium heat. Add the chopped onions, minced garlic, and chopped bell peppers to the pan and sauté until the onions become translucent and the peppers soften.
Step Three
Add the spices including the ground cumin, turmeric and paprika. Mix well to evenly distribute the spices with the sautéed vegetables. Include some salt and pepper to taste.
Step Four
Drain the rehydrated potatoes and add them to the frying pan. Stir well to coat the potatoes with the spices and oil. Sauté for about 5 minutes, then add the diced tomatoes and corn. Stir well and allow them to cook for another 5 minutes.
Step Five
Pour the vegetable broth into the pan and mix thoroughly. Reduce the heat to low, cover the pan and let it simmer for around 20-30 minutes. Check occasionally and stir to prevent sticking or burning.
Step Six
After the cooking time, stir in the shredded vegan cheese. Let it melt into the mix for a minute or two. Taste the casserole and adjust the salt and pepper if necessary.
Step Seven
Transfer the casserole to a serving dish and garnish with fresh cilantro and thinly sliced green onions. Serve the Vegan Dried Potato Casserole warm. Enjoy!
