Peruvian Cau Cau

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    In a large skillet over medium heat, cook the seitan in olive oil until browned on both sides.
    Remove from pan and set aside. Add onion and olive oil to the same pan and cook until the onion is translucent.
    Add garlic, aji amarillo paste, cumin, turmeric, and sea salt. Sauté for a minute.
    Add broth and potatoes. Bring to a boil. Reduce heat to medium low. Cover and simmer until potatoes are tender, approximately 15-20 minutes. Remove from heat.
    Add seitan strips and mint. Season to taste with salt and pepper.
    Serve over rice and steamed greens. Garnish with a dollop of vegan sour cream or vegan aioli.


    1 1/2 cup seitan, sliced into strips
    1 tablespoon olive oil
    1 onion, sliced into crescents
    2 tablespoon olive oil
    2 cloves of garlic, minced
    2 1/2 tablespoon aji amarillo paste
    2 teaspoon cumin
    1 teaspoon turmeric
    1 teaspoon sea salt
    4 cup vegan chicken broth or vegetable broth
    3 medium yellow skinned potatoes, diced
    1/3 cup fresh mint

    Serving Size


    Prep Time

    45 min

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      Peruvian Cau Cau

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