Vegan Huancaina Potato

• 4 medium-sized potatoes
• 1 cup vegan yellow pepper sauce
• 1/2 cup soy milk
• 1 tablespoon olive oil
• 2 cherry tomatoes
• 1/4 cup chopped lettuce
• to taste salt and black pepper

👨‍🍳 Step-by-step instructions

1. 1

   Step 1: Wash the potatoes and cook them in a pot with boiling water until they are tender. Drain and let them cool.

2. 2

   Step 2: In a skillet, heat the olive oil over medium heat and add the vegan yellow pepper sauce. Cook for a few minutes until the sauce is hot and fragrant.

3. 3

   Step 3: Add the soy milk to the skillet with the sauce and stir until well combined. Cook for a few more minutes until the sauce is hot and creamy.

4. 4

   Step 4: Cut the cherry tomatoes in half and add them to the skillet with the sauce. Cook for a few minutes until they are tender.

5. 5

   Step 5: Add the chopped lettuce to the skillet and stir until well combined.

6. 6

   Step 6: Slice the cooked potatoes and place them on a plate. Top the potatoes with the spicy and creamy sauce, and serve hot.

💡 Chef's tip

To make the sauce even creamier and more flavorful, make sure to cook it over low heat for a few minutes longer than usual, stirring constantly to prevent it from sticking. The Maillard reaction that occurs during this slow cooking process is what gives the sauce that special and deep flavor.