Broccoli and bell pepper with spicy sauce

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.



2-3 servings

Prep time

10 minutes

Cooking time

25 minutes




  • 1 small broccoli

  • 2 green bell peppers

  • Sauce
  • 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

  • Salt

  • Pepper


  • Peal and finely chop the onion and garlic. Roughly chop the pecan nuts.
  • 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.
  • Add the chopped pecan, chili paste and cumin and stir-fry for 2 minutes.
  • Puree the onion and pecan mixture with the milk and bread crumbs.
  • 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.
  • 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.
  • Serve the veg with the sauce and garnish with the extra pecan.

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