This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- Typically this soup uses peeled potatoes. I prefer the skin on for texture so I didn’t remove it.
- I leveraged nutritional yeast to make up for the lack of cheese in this recipe. I did add vegan ricotta as a topping, but if you’re not a fan of faux cheeses feel welcome to leave that out.
- Normally there’s egg in this soup as a thickener. Alternatively I used vegan egg to experiment with it as a replacement. You can probably omit this step as it is a very thick soup.
Locro de Papa
Details
6 to 8 servings
15 minutes
45 minutes
Print
Ingredients
2 pounds Yellow Potatoes
3 Avocados
1 Yellow Onion, large
4 Garlic Cloves
3 cups Vegetable Stock
1 cup Unsweetened Vegan Milk
1 cup Nutritional Yeast
8 ounces Vegan Ricotta (optional, I used Kite Hill)
1/3 cup and 2 tablespoons Vegetable Oil, divided
2 ounce Aji Amarillo, whole and dried (about 8 chiles)
3 tablespoons Vegan Egg (optional, I used Just Egg)
1 tablespoon Cumin Seeds
1 tablespoon Oregano
2 teaspoons Salt
1 teaspoon Annatto
Directions
- Dice onions and potatoes, mince garlic. Cut aji amarillo chiles into no larger than 1/4 inch strips. Set aside.
- Heat up a stock pot over medium heat. Once up to temperature add 3 tablespoons oil, onions, garlic, cumin, oregano, and about 2/3 of the diced chiles to the pot. Sauté until onions turn translucent then remove from heat.
- Add mixture to a blender with nutritional yeast and 2 cups of broth. Blend until smooth then set aside.
- Take remaining sliced chiles and place in a small bowl with remaining 1 cup of vegetable broth. Set aside
- Heat up a large pan on medium heat. Once up to temperature add 3 tablespoons of vegetable oil and diced potatoes to pan. Sauté until golden and fully cooked.
- Once cooked, add potatoes to stock pot and partially mash. Once mashed, add in the pureed mixture and the liquid and pour in the chile-soaked broth (don’t add in the soaked chiles). Mix and bring to medium heat.
- Pour one cup of vegan milk into a bowl and mix in vegan egg (vegan egg optional).
- Add vegan milk mixture, annatto, and salt to pot. Mix well and allow soup to heat through.
- While soup is heating up, place a small pot with soaked chiles and 1/3 cup of vegetable oil. Bring pot up to medium heat, allowing the chiles to infuse the oil. Once finished infusing, remove from heat.
- Dice avocado. Set aside.
- Once soup is hot, it’s ready to serve. Serve with topped with diced avocado, (optional) vegan ricotta, chile pieces and drizzled with chile oil. Enjoy!
Quick post development thoughts from the Twitch stream with the omnivore reviewers…
