This recipe is inspired by the ingredients of the traditional Peruvian causa, which is often made with lemon, mayonnaise, and egg. The exquisitely seasoned oyster mushrooms that serve as the stuffing give this plant-based alternative a unique touch.
1. Place the potatoes in a pot with enough water to cover. Boil for 20–25 min, or until the potatoes are tender. Drain.
2. In a bowl, mix the potatoes with the yellow pepper paste (if using), vegetable broth, lemon juice and salt. Mash until you have the consistency of a puree. Set aside.
Oyster Mushroom Filling
1. Heat a skillet over medium heat. Add the mushrooms and sauté for 3–4 minutes. Add tamari, nutritional yeast, garlic powder, cumin, thyme, and smoked paprika. Stir and cook over low heat for about 10 minutes.
2. In a bowl, mix mayonnaise, sautéed mushrooms, peas, corn, parsley, lemon juice, and sea salt to taste.
1. In a bowl, mix the tomato, onion, parsley, corn, and salt and pepper to taste.
1. To serve in individual portions, use a small round mold. Place a layer of mashed potatoes followed by a layer of the filling, and cover with another layer of mashed potatoes. Carefully transfer to a plate and remove the round mold slowly so that the figure is maintained. Lastly, cover with the mixed vegetables.
2. Alternatively, to serve in a large pan, follow the same steps: place a layer of potatoes, then mushroom filling, then another layer of potatoes. After removing the pan, add the toppings. Cut and serve with a spatula.
1. Add a few shredded nori sheets to the oyster mushroom filling for a more authentic seafood taste.