What is a Peruvian Causa Tricolor?  Let’s find out on this episode of #LunchBreakLIVE!  Featuring Chef Andres Velarde all the way from Peru, showing us how it’s done!  It’s a beautiful tricolor tower of potatoes!  You don’t want to miss this recipe!



Peruvian Causa Tricolor with Potatoes? Let’s see! Watch today’s featured chef from Perú Andres Velarde, Vegan Activist, Writer and Creative Director at WisdomHaus.org – an Intentional ecological residential service community hub inspired by Dean Ornish's lifestyle program for disease-free longevity. #Watch Andrés create the Causa beautiful potato tower on #TODAY‘S #LunchBreakLIVE

Posted by Jane Unchained News on Monday, June 8, 2020


I was so curious about this amazing human being Andrés, that I wanted to know more about him.  So I asked him to tell us more about his story and here is what he had to say:

“My name is Andrés, I’m 25 years young and an animal rights activist from Perú.

Since my early days, I had a passion for cooking, writing, business, and philosophy. I believe people have 2 lives: the second one starts when we realize we only have one, as Confucius said.  Hence, my life began on November 3rd, 2017 – when I went vegan and decided to use my passions to advocate for the animals. 

I created Andrés With Words (IG: @andreswithwords) in early 2018 – where me and my contributors write about ethics, especially veganism.  I worked for my first vegan-led vegan startup (VegReady) in December 2018, where I stayed for a year and a half – living with my teammates in a plant-based startup incubator in Lima, Perú-and adopted a business mindset to bring veganism to the masses.

I started Andrés With Plants in September 2019, which is my vegan activism account (IG: @andreswithplants)– I cook, show my story as an activist, and share my thoughts with the rest of the world. With my influencer status, I freelanced as a Social Media Manager and Editorial Director for other companies, such as VeganHashtag (IG:@veganhashtag) and Vegan Health Pack (IG:@veganhealthpack). 

I started a podcast in 2020 called Andrestimated, where I interview accomplished animal rights activists and educate myself on the meaning behind animal advocacy. Currently on episode 10.

I’m aware of the moments of a peak in my life. And I’m currently in one, working for WisdomHaus.org – a demonstration community in Lima, Perú for intentional 21st-century living, built upon the simple Dean Ornish lifestyle program for disease-free longevity, while profoundly addressing the major causes of global warming and creating an activist nod. So, not only can non-vegans come over to live with healthy, inspiring vegans, but we foster their inner vegan activist and be aware of the great service they can do for this world. 

So, my life’s mission is to leave this world a better place by removing animal exploitation from our supply chains and learning to live together.” 

WOW!  WOW!  WOW!  What an inspirational young man.  Andrés is just an incredible soul.  His dedication and ambition has inspired me to do more!  There are so many ways to get involved in the Animal Rights movement and promote a vegan lifestyle, as Andrés has shown us.

Not only is Andrés a downright amazing human, but he is a kickass cook in the kitchen.  Let’s check out what he made today. Be sure to watch the full video and try this recipe at home for an amazing Peruvian meal!


Peruvian Causa Tricolor with Potatoes

Peruvian Causa Tricolor with Potatoes.


Peruvian Causa Tricolor with Potatoes

Look at the colors and layers!


Peruvian Causa Tricolor with Potatoes

That pink! So yumz!


Peruvian Causa Tricolor with Potatoes

And another one!


Andrés showing off his dishes!

Andrés showing off his Peruvian Causa Tricolor with Potatoes!


1) Traditional Causa Base

–  6-7 boiled and peeled potatoes 

– 1 Ají limo

– 1 tablespoon of olive oil

– 1 tsp of garlic powder

– Salt and pepper to taste

2) Potato & Beet Base

–  6-7 boiled and peeled potatoes 

– 1 tablespoon of beet puree

– 1 Ají limo

– 1 tablespoon of olive oil

– 1 tsp of garlic powder

– Salt and pepper to taste

3) Sweet Potato Base

– 3-4 boiled and peeled sweet potatoes

– 2-3 cinnamon sticks

– 1/16 tsp of Stevia

– 6 cloves

– 1-2 tablespoons of coconut oil

– 2 tsp of cocoa powder

– 2 tsp of cinnamon powder

Sauces in between potato layers

For the traditional Causa:

1) Soy Meat/Lentils & Tomato sauce reduction

– 140gr of soaked soy meat

– 1 finely chopped onion

– 4 cloves of garlic

– half of 1 leek, finely chopped

– 100gr of tomato sauce. 

2) Bell pepper & Mayo

– 250 ml of soy milk (or any plant-based milk)

– 250 ml of vegetable oil

– 1 tablespoon of lemon juice

– Salt & Pepper to taste

– 1 bell pepper

For the potato & beet Causa: 

1) Pesto

– 2 handfuls of basil

– 2 tbsp of olive oil (or 1 avocado)

– 2 tbsp of toasted almonds

– 1 tbsp of nutritional yeast

– 1 tsp of garlic powder

– Add water or more oil if needed to achieve a pasty consistency.

– Salt & pepper to taste

2) Carrots, Mayo & Toasted Pine nuts

– 250 ml of soy milk (or any plant-based milk)

– 250 ml of vegetable oil

– 1 tablespoon of lemon juice

– Salt & Pepper to taste

– 1 chopped carrot

– 1 tablespoon of toasted pine nuts

For the sweet potato Causa

1) Avocado fudge

– 2 avocados, diced

– 4 tbsp of cocoa powder (or more, if your avocados are really big)

– 1/8 tsp of Stevia

– 2 tablespoons of coconut cream

– Add water if needed (Pro tip: *To store safely in the fridge for an extra day or two, squeeze lemon juice on the fudge.)

2) Toppings

– Peanut butter and/or raw blueberries or fruit of your choice.