3 Easy Vegetarian Recipes Using Aji Amarillo Paste

Looking for a new way to spice up your vegetarian meals? These easy vegetarian recipes using Aji Amarillo Paste are packed with bold flavor and bright color. Whether you’re new to Peruvian cuisine or just love trying new ingredients, this chili pepper paste brings your meals to life—without the meat.

Why Cook with Aji Amarillo Paste in Vegetarian Recipes?

A Spicy Boost Without the Meat

Aji Amarillo Paste adds bold flavors without meat, which makes it a great ingredient for healthy vegetarian recipes. It has a bright yellow color and a mild-to-medium heat that doesn’t overpower your dish. It’s perfect for adding depth and excitement to your meals—without needing animal products.

Loved in Peruvian Cuisine

This chili paste comes from Peru and is a staple in South American vegetarian dishes. It’s especially common in vegan Peruvian recipes like vegan lomo saltado, a plant-based version of a traditional stir-fry.

Perfect for Quick Vegetarian Cooking

If you’re short on time, Aji Amarillo Paste is your best friend. It blends easily into sauces, soups, and marinades. It’s ideal for quick vegetarian cooking that still tastes like it took hours.

What Is Aji Amarillo Paste?

The Basics of This Yellow Chili

Aji Amarillo means “yellow chili pepper” in Spanish. It’s a chili native to Peru and is known for its fruity, slightly sweet taste. The paste is made by blending the peppers into a smooth, thick sauce, perfect for recipes.

Where to Buy It

You can usually find it in:

• Latin or vegan Peruvian restaurants
• International grocery stores
• Online stores like Amazon

Look for jars labeled “Chili Pepper Paste” or specifically “Aji Amarillo Paste”.

Aji Amarillo Paste Substitute for Lomo Saltado

If you can’t find it, no worries! Try these options as a backup:

• Yellow bell pepper + a little hot sauce
• Turmeric + a dash of cayenne for color and heat
• Habanero (use with caution—it’s much hotter!)

This can help if you’re trying out a lomo saltado recipe and want a similar flavor.

Gluten-Free and Plant-Based Friendly

One great thing? Aji Amarillo Paste is naturally gluten-free. That makes it perfect for gluten-free vegetarian recipes and plant-based spicy dishes.

Use It in More Than Just Peruvian Food

You can even try it in Indian vegetarian recipes using Aji Amarillo Paste. It works surprisingly well in curries, lentil dishes, and even fusion tacos.

Ingredients for Cooking with Aji Amarillo

Common Pantry Items to Keep Handy

When you’re making easy vegetarian recipes using Aji Amarillo Paste, you’ll need a few basic ingredients. These work great with the chili’s flavor:

• Olive oil or avocado oil
• Garlic and onions
• Vegetable broth
• Fresh cilantro or parsley
• Lime juice for brightness

These items help balance the heat and make your dish more flavorful.

Vegetables That Pair Well

Aji Amarillo Paste goes great with colorful veggies. Here are some top picks:

• Sweet potatoes
• Bell peppers (any color)
• Zucchini
• Corn
• Spinach
• Tomatoes

These are perfect for healthy spicy meals and can be roasted, sautéed, or blended.

Protein-Packed Add-Ins

Need more protein in your vegetarian meal? These ingredients work well:

• Black beans or kidney beans
• Chickpeas
• Tofu or tempeh
• Quinoa

These ingredients add texture and keep your meals filling and satisfying.

Grains and Bases

Your Aji Amarillo dish needs something to sit on. Try:

• White rice or brown rice
• Quinoa (also great for gluten-free vegetarian recipes)
• Cauliflower rice for a low-carb twist
• Tortillas for wraps and tacos

All of these help round out the meal.

Spices to Complement the Paste

Though Aji Amarillo is flavorful on its own, these spices take your dish to the next level:

• Cumin
• Smoked paprika
• Coriander
• Oregano

These give a boost to your plant-based spicy dishes without making them too hot.

Short on time but want big flavor? Our Aji Amarillo Chicken Stew reveals 6 ingredient secrets to a comforting, flavorful dinner.

Tips for Using Aji Amarillo in Plant-Based Meals

Start Small, Then Add More

Aji Amarillo Paste can be spicy, so start with 1 teaspoon and taste as you go. You can always add more, but you can’t take it out once it’s in.

Mix It into Sauces or Dressings

It blends well into creamy sauces made with:

• Greek yogurt (or vegan yogurt)
• Coconut milk
• Tahini
• Cashew cream

This trick helps calm the heat and creates a smooth texture.

Use It as a Marinade

Make a fast marinade by mixing:

• 2 tablespoons Aji Amarillo Paste
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt to taste

This is amazing on tofu, tempeh, or even grilled veggies.

Blend for Bold Dips or Spreads

Try making a zesty dip with:

• 1/2 cup white beans or chickpeas
• 1 tablespoon Aji Amarillo Paste
• 1 tablespoon lemon or lime juice
• Salt and garlic

It’s perfect for crackers or veggie sticks!

Make It a Meal Prep Staple

You can batch-cook sauces or stir-fry bases using the paste and freeze them. That way, you can enjoy quick vegetarian cooking anytime.

If you’re enjoying these vegetarian recipes, you’ll love our 5 Spicy & Easy Meals Using Aji Amarillo Paste for even more variety.

Recipe 1 – Aji Amarillo Quinoa Stuffed Peppers

What You’ll Love About This Recipe

This dish is colorful, filling, and perfect for weeknight dinners. It combines healthy vegetarian ingredients with the bold flavors of Aji Amarillo for a spicy, satisfying bite.

Ingredients

This recipe makes 4 stuffed peppers:

• 4 large bell peppers (any color), tops removed and seeded
• 1 cup quinoa, cooked
• 1 tablespoon Aji Amarillo Paste
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1/2 cup diced tomatoes
• 2 tablespoons chopped cilantro
• 1 tablespoon olive oil
• Juice of 1 lime
• Salt and pepper to taste

How to Make It

1. Preheat oven to 375°F.
2. Cut the tops off your peppers and remove the seeds.
3. In a bowl, mix quinoa, black beans, corn, tomatoes, cilantro, lime juice, and Aji Amarillo Paste.
4. Add salt, pepper, and olive oil. Stir well.
5. Spoon the mixture into each bell pepper and place them in a baking dish.
6. Cover with foil and bake for 25 minutes. Remove foil and bake 10 more minutes until peppers are soft.

Make It Gluten-Free

No swaps needed—this recipe is already perfect for gluten-free vegetarian recipes.

Quick Tips

• Add cheese or vegan cheese on top if you like.
• These also make great leftovers for lunch!

Aji Amarillo Paste makes the perfect marinade too. Try these 3 Easy Marinade Recipes to add a spicy twist to any dish.

Recipe 2 – Creamy Aji Amarillo Sweet Potato Soup

A Comforting, Creamy, Spicy Bowl

This soup is smooth, cozy, and just a little spicy. It’s ideal for fall and winter—or any time you need a feel-good meal.

Ingredients

Serves 4 bowls:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Aji Amarillo Paste
• 2 cups vegetable broth
• 1/2 cup coconut milk
• Salt and pepper to taste
• Optional: lime juice and fresh cilantro for garnish

How to Make It

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic. Cook for 2–3 minutes until soft.
3. Add sweet potatoes and stir in Aji Amarillo Paste.
4. Pour in the vegetable broth and bring to a boil.
5. Reduce heat and simmer for 15–20 minutes until potatoes are tender.
6. Blend the soup using an immersion blender or in batches.
7. Stir in coconut milk and season with salt and pepper.
8. Serve hot with lime juice and cilantro if you’d like.

Make It Vegan

This recipe is naturally vegan and perfect for anyone exploring vegan Peruvian recipes.

Add Some Crunch

Top with roasted pumpkin seeds or crunchy chickpeas for texture.

Bored with plain chicken? Discover 10 Ways to Spice Up Dinner with Aji Amarillo Chicken Breast—your taste buds will thank you.

Recipe 3 – Spicy Aji Amarillo Veggie Stir-Fry

Fast, Colorful, and Full of Flavor

This plant-based spicy dish comes together in under 30 minutes. It’s perfect for a weeknight dinner or when you’re craving something zippy and colorful.

Ingredients

Serves 2 to 3 people:

• 1 tablespoon olive oil or sesame oil
• 1 cup broccoli florets
• 1/2 cup sliced bell peppers
• 1/2 cup snap peas or green beans
• 1/2 cup sliced carrots
• 1/2 block tofu, pressed and cubed
• 1 tablespoon Aji Amarillo Paste
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon lime juice
• Optional: 1 teaspoon maple syrup for sweetness
• Cooked rice or noodles for serving

How to Make It

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add tofu cubes and cook until golden. Set aside.
3. In the same pan, toss in all veggies. Stir-fry for 5–7 minutes until crisp-tender.
4. In a small bowl, whisk together Aji Amarillo Paste, soy sauce, lime juice, and optional maple syrup.
5. Add tofu back to the pan and pour in the sauce. Toss everything together.
6. Serve hot over rice or noodles.

Make It Your Own

• Add mushrooms, baby corn, or spinach
• Use tempeh or seitan instead of tofu
• Try soba noodles for a fun twist

A Quick Fix for Busy Nights

This recipe is perfect for quick vegetarian cooking and a great way to clean out the fridge!

Want something hearty and bold? Learn How to Make Aji Amarillo Chicken Thighs with 3 easy tricks you’ll use again and again.

Flavor Variations and Substitutions

Can’t Find Aji Amarillo Paste?

No worries! Try one of these Aji Amarillo Paste substitutes:

• Turmeric + cayenne + yellow bell pepper (blended)
• Habanero pepper (tiny amount!) for heat
• Sriracha or chili garlic sauce for spice

These don’t match the exact taste, but they work in a pinch!

Make It Mild or Extra Spicy

• Add more coconut milk or yogurt to soften the heat
• Add extra Aji Amarillo Paste for a fiery dish
• Balance with a squeeze of lime or a sweet touch (like agave)

Create a Fusion Twist

Love mixing cuisines? Try using the paste in:

• Indian vegetarian recipes using Aji Amarillo Paste like lentil curry or chickpea stew
• Vegan tacos with avocado and roasted veggies
• Spicy dipping sauces or mayo spreads for wraps

Low-Carb and Gluten-Free Swaps

• Serve stir-fry over cauliflower rice
• Use tamari or coconut aminos instead of soy sauce
• Stick to whole foods for naturally gluten-free meals

Love seafood? Try our Aji Amarillo Sauce for Fish—we share the 3 best tips to make your fish dishes shine with bold flavor.

Pairing Suggestions for These Recipes

The Aji Amarillo Quinoa Stuffed Peppers are already filling, but you can level them up with:

• A light green salad with lime vinaigrette
• Guacamole or avocado slices
• A cold corn and black bean salsa

These fresh sides balance the heat and keep the meal light.

What Goes Well with the Sweet Potato Soup

This creamy soup is cozy on its own, but here are some extras:

• Crusty bread or gluten-free crackers
• Toasted pepitas (pumpkin seeds) for crunch
• A spoonful of coconut cream or yogurt on top
• Fresh herbs like cilantro or chives for garnish

It’s a lovely combo for chilly evenings or lunch at home.

Stir-Fry Sidekicks

The Spicy Aji Amarillo Veggie Stir-Fry is a fast, fiery dish—these pairings help round it out:

• Steamed rice or brown rice
• A small dish of pickled veggies (like kimchi or daikon)
• Cucumber salad to cool your mouth
• A drizzle of tahini-lime sauce or vegan mayo

This adds a satisfying variety of textures and flavors.

Drinks That Cool the Heat

These dishes have bold flavors and a little spice. Balance it out with:

• Sparkling lime water
• Coconut water
• A chilled mango smoothie
• Iced herbal tea (mint is great!)

These refreshing drinks help cool things down naturally.

If you’re craving classic Peruvian comfort food, don’t miss our Best Aji De Gallina Recipe with Aji Amarillo Paste—it’s creamy, rich, and unforgettable.

Conclusion

Cooking with chili pastes like Aji Amarillo is a great way to explore South American vegetarian dishes while keeping meals exciting, healthy, and totally meat-free. Whether you’re stuffing peppers, blending soups, or stir-frying veggies, these recipes show how easy it is to make healthy spicy meals that taste amazing.

Good for You, Good for Everyone

These dishes are not just delicious—they’re also great for different diets:

• Gluten-free
• Vegan and vegetarian
• Packed with plant-based protein
• Made with whole, simple ingredients

You don’t need to be an expert chef to enjoy them. These recipes are made for everyday cooks who want meals full of flavor and color without spending hours in the kitchen.

Keep Exploring!

Try out different versions, experiment with new ingredients, or even try a fusion twist. Once you get the hang of cooking with Aji Amarillo, your plant-based meals will never feel boring again.

FAQ

What to make with Aji Amarillo Paste?

You can make all kinds of vegan Peruvian recipes with Aji Amarillo Paste! Try:

• Quinoa bowls with roasted veggies
• Creamy soups or stews
• Spicy stir-fries
• Dipping sauces or sandwich spreads
• Tofu marinades

It’s perfect for adding bold flavors without meat.

What is Aji Amarillo good on?

Aji Amarillo Paste tastes great on just about anything! It works well on:

• Tacos or burritos
• Rice and beans
• Grilled veggies
• Avocado toast
• Pasta with creamy sauces

If you like healthy spicy meals, it’s a must-have ingredient.

Does Aji Amarillo Paste need to be refrigerated?

Yes! Once opened, keep your paste in an airtight container in the fridge. It should stay fresh for 2–3 months. Always check for changes in smell or texture.

How much Aji Amarillo Paste equals one pepper?

Roughly 1 tablespoon of paste equals one Aji Amarillo chili pepper. But keep in mind the paste is often a bit more concentrated in flavor and heat, so start small and taste as you go.

Aji Amarillo Quinoa Stuffed Peppers

Recipe by Calven ArlithCourse: Dinner RecipesCuisine: PeruvianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories per serving

320

kcal

Total time

50

minutes

A bold and colorful vegetarian dish using Aji Amarillo Paste for a spicy twist. These quinoa-stuffed peppers are hearty, healthy, and gluten-free.

Ingredients

• 4 large bell peppers (any color), tops cut and seeded

• 1 cup quinoa, cooked

• 1 tablespoon Aji Amarillo Paste

• 1/2 cup black beans, drained and rinsed

• 1/2 cup corn kernels (fresh or frozen)

• 1/2 cup diced tomatoes

• 2 tablespoons chopped cilantro

• 1 tablespoon olive oil

• Juice of 1 lime

• Salt and pepper to taste

Directions

• Preheat oven to 375°F.
• Slice tops off bell peppers and remove seeds.
• In a bowl, mix quinoa, black beans, corn, tomatoes, cilantro, lime juice, olive oil, and Aji Amarillo Paste.
• Add salt and pepper to taste. Mix well.
• Stuff each bell pepper with the quinoa filling.
• Place peppers upright in a baking dish.
• Cover with foil and bake for 25 minutes.
• Remove foil and bake an additional 10 minutes until peppers are soft and lightly browned.
• Serve warm and enjoy!

Notes

• For extra heat, add a second teaspoon of Aji Amarillo Paste.
• Top with vegan cheese or avocado slices for extra creaminess.
• Store leftovers in the fridge for up to 3 days.
• Make it a full meal with a side salad or roasted potatoes.

Share Your Experience

We’d love to know how your dishes turned out! Did you go with the quinoa stuffed peppers, the sweet potato soup, or the veggie stir-fry? Maybe you tried a new twist of your own?

💬 Leave a comment below and share your favorite version.

📸 Post a photo and tag us on social media—we’d love to feature your creations!

💡 Got questions or want more Indian vegetarian recipes using Aji Amarillo Paste or ideas for quick vegetarian cooking? Let us know what you’d like to see next!