Vegan Aji de Gallina

Savor the vibrant flavors of Peruvian cuisine with this Vegan Aji de Gallina, a plant-based twist on the traditional classic. This hearty dish swaps shredded chicken for tender cauliflower florets and creamy yellow potatoes, simmered in a rich and velvety sauce infused with the bold heat of aji amarillo paste, nutritional yeast, and ground turmeric. A luscious blend of walnuts, crustless bread, and almond milk delivers the creamy texture Aji de Gallina is famous for—without any dairy. Served over fluffy rice and topped with briny black olives and fresh parsley, this recipe is a wholesome, satisfying option for vegans and those seeking to explore global flavors. Perfect for weeknights or cozy dinners, it’s proof that comfort food can be both nourishing and indulgent!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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

Directions

Step 1

In a large pot, bring water to a boil and add vegan chicken-flavored bouillon.

Step 2

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.

Step 3

In a large skillet, heat olive oil over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add minced garlic and cook for 1 more minute until fragrant.

Step 5

Mix in the aji amarillo paste and cook for 2 minutes, stirring continuously.

Step 6

In a blender, combine the crustless bread slices and almond milk, then blend until smooth.

Step 7

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.

Step 8

Add the cooked cauliflower and potatoes to the skillet, mixing well to combine everything evenly.

Step 9

Reduce the heat to low and simmer the mixture for 10 minutes, stirring occasionally, until it thickens.

Step 10

Serve the vegan aji de gallina over cooked rice, garnished with sliced black olives and fresh parsley.

Nutrition Facts

Serving size	(3230.0g)

Amount per serving	% Daily Value*
Calories	2667.0

Total Fat 136.6g	0%
Saturated Fat 18.2g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 5617.6mg	0%
Total Carbohydrate 317.0g	0%
Dietary Fiber 42.2g	0%
Total Sugars 24.6g
Protein 70.0g	0%

Vitamin D 87.8IU	0%
Calcium 902.9mg	0%
Iron 23.6mg	0%
Potassium 5165.1mg	0%

*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.

Source of Calories

Fat: 44.3%

Protein: 10.1%

Carbs: 45.7%