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Veggie Tacu Tacu with Fried Plantain & Aji Verde Sauce

Veggie Tacu Tacu with Fried Plantain & Aji Verde Sauce

A traditional Peruvian dish but veggie style! Hearty and full of flavour, this recipe is perfect for a wholesome mid week meal

by @Kathryn_Armitage


  • Serves 2

  • 30 Minutes

  • 3 pans

  • Beginner

Suitable for vegetarians

Fragrant Peruvian-Style Rice & Quinoa


For the Aji Verde Sauce

  • 2 large bunches of coriander, roughly chopped
  • 130g vegan mayo
  • Juice of 1 ½ limes
  • 40g cup chopped jalapenos
  • 15g cup nutritional yeast


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  1. To make the sauce, add the coriander, mayo, lime juice, jalapenos, nutritional yeast to a high-powered blender and blend until smooth. Add salt to season and blend again.
  2. Heat a generous covering of rapeseed or vegetable oil in a large frying pan and add in chopped discs of plantain. Fry for a few minutes on each side until golden brown. Pat down with a paper towel to remove any excess oil.
  3. Meanwhile, add the mixed beans and Peruvian Grains to a saucepan with a small dash of water and cook for a couple of minutes until soft on a medium heat. Season with salt and pepper. Once cooked, add to a plate and top with fried plantain and avocado, pouring on a generous amount of aji verde sauce to serve.

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