Ají de Gallina is one of Peru’s classic recipes. It’s a rich dish with pecan, chili and chicken. The best part is the sauce: rich, spicy and creamy. Which makes it perfect to combine with all sorts of veg. This plant-based version is as good as the original and it gives you the same warm satisfaction once you have it. Served on its own, this recipe is great as a side dish or part of a tapas or mezze menu; served with a side of rice or quinoa it becomes a whole meal.

1 small broccoli
2 green bell peppers

2 red onions
2 garlic cloves
25 gr pecan nuts, pls extra for garnish
2 tablespoons ají amarillo (Peruvian yellow chili paste)
1 teaspoon ground cumin seeds
120 ml plant-based full milk (like a barista edition)
2 heaped tablespoons bread crumbs
375 ml vegetable stock


  1. Peal and finely chop the onion and garlic. Roughly chop the pecan nuts.
  2. Heat a bit of oil in a frying pan and fry the onion and the garlic on medium to low heat until the onion softens.
  3. Add the chopped pecan, chili paste and cumin and stir-fry for 2 minutes.
  4. Puree the onion and pecan mixture with the milk and bread crumbs.
  5. Pour the sauce in a pot on medium heat and add the stock. Bring to a boil, reduce the heat and leave to simmer and thicken a bit.
  6. Heat the oven at 220ºC. Cut the broccoli is small rosettes and the bell peppers in stripes. Roast them in the oven about 15 minutes.
  7. Serve the veg with the sauce and garnish with the extra pecan.