Yakitori and papa a la Huancaina

with mushrooms, zucchini, tofu and grilled vegetables

A vegan version of the traditional Japanese skewers combined with the famous Peruvian appetiser of boiled potato slices covered in a spicy and creamy sauce made from cashew nuts.

Vegan

Preparation time:

40 min.

Difficulty level:

You can do it!

Allergens:

tree nut, wheat, soya, gluten

Utensils:

(Hand) blender

Ingredients

Mushrooms

Zucchini

Tofu

Red onion

Red pepper

Potato

Garlic

Ginger

Dried chilli

Turmeric powder

Cashew nuts

Soy milk

Yakitori sauce

Mix of green leaves

Pitted black olives

Yakitori skewers

Eggplant

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2209
528
36
5
44
10
7
14
0
583

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Wash and peel the potatoes. Cut them into large cubes of approx. 3cm). Place them in a pot and cover them with water. Add salt to taste and bring the water to a boil. Let it cook until tender. Drain the water and let the potatoes cool down.

Soak the cashew nuts in boiling hot water.

Wash the vegetables. Cut the onion in 8 pieces, the pepper into squares of 2cm thick and the zucchini into slices of 1cm thick. Cut the eggplant into quarters lengthwise and then into slices of 1/2cm thick. Cut 2/3 of the tofu in squares of 2cm long and 1/2cm thick (reserve the rest for the sauce). Remove the stems of the mushrooms. Finely chop 1 garlic clove and the ginger. Place all the vegetables in a bowl and season them with the yakitori sauce, the garlic, the ginger and 1 tablespoon of olive oil. Mix everything with your hands.

Put the mushrooms and zucchini one after one on a skewer (3 of each per skewer). On another skewer, place pieces of onion, eggplant, pepper and tofu, repeat until the skewer is filled.

Place the skewers on a baking tray with parchment paper and cook in the oven until the vegetables are tender (approx. 12-15 minutes). Turn the skewers around halfway through the cooking time. When removing from the oven, brush them with the remaining sauce to let them shine.

For the Huancaina sauce: place 1 garlic clove, the remaining tofu, the soy milk, 2 pinches of turmeric, the drained cashews (reserve some for the end) and half of the chili (it's spicy!) in a mixing jar. Blend everything together and add some sunflower oil until you get a creamy texture. Season to taste.

Place some lettuce leaves on a plate. Add the potatoes in slices and cover with the Huancaina sauce. Finish with the remaining cashew nuts and the black olives in slices. Serve it together with the yakitori.