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Vegan Peruvian Saltado

Vegan Peruvian Saltado

Love Peruvian food? Trying to eat less meat? This is an amazing option! This is like the vegetarian saltado I would typically get in a Peruvian restaurant but with much less oil and still incredibly tasty. Moreover, it’s gluten free and nut free!

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Vegan Peruvian Saltado

Vegan Peruvian Saltado

It’s perfect as a weekend lunch or dinner, also tasty when is cold!

So yummy!!!

So yummy!!!

Healthy Vegan Peruvian Saltado

I’m a big fan of Peruvian food, and even if you haven’t tried Peruvian food, you would enjoy this recipe! I love it because it’s:

  1. Healthier than the typical Vegan saltado recipe I’ve seen.

  2. Easy to make.

  3. Ingredients are mostly whole foods.

  4. Just an incredible mix of flavors!


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Ingredients

  • Tempeh

  • Red onion

  • Tomatoes

  • Mushrooms

  • Broccoli

  • Garlic

  • Olive oil

  • Soy sauce

  • Vinegar

  • Cilantro

  • Smoked chili powder


Tempeh: If you don’t like tempeh, use chickpeas, tofu, or seitan instead.

Tomatoes: the traditional version has fresh tomatoes but I don’t have fresh tomatoes right now. If you have fresh tomatoes, add a couple of diced medium ones instead of canned.

Chili: this typically has fresh green chili... since I have none at the moment I used smoked chili powder instead, and it still tastes amazing.

Traditional sides for this dish are white rice and french fries but this time I went with brown basmati rice and baked sweet potato fries, great combo!

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How to Make Vegan Peruvian Vegan Saltado?

You just need one saucepan.

  • Chop the veggies, warm up your saucepan with olive oil, add the onion with garlic, salt and pepper and cook for 5 minutes over medium heat.

  • Add the mushrooms and broccoli, cook for a few more minutes.

  • Then add the tomatoes, soy sauce, vinegar, and tempeh and let cook for another few minutes.

  • Turn off the heat and add the fresh cilantro right before serving.


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This Vegan Peruvian Saltado Is

  • Gluten free

  • Nut free

  • Egg-free

  • Dairy-free (without butter)

  • Healthier than most vegan saltado recipes I’ve seen

  • Easy to make


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Please let me know if you make it!! Rate it and comment below. I love to hear about your creations too and any alterations you might make to the ingredients.

Also, don’t forget to tag me in your Instagram or Facebook post with @veggielation and #veggielation because I would love to see your take on this recipe!

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Thanks!!!


Vegan Peruvian Saltado

Love Peruvian food? Trying to eat less meat? This is an amazing option! This is like the vegetarian saltado I would typically get in a Peruvian restaurant but with much less oil and still incredibly tasty. Moreover, it’s gluten free and nut free!

Ingredients (US Customary)

  • 8 oz tempeh, cut into strips
  • 1 medium red onion
  • 1 can roasted diced tomatoes
  • 5 oz mushrooms
  • 1/2 lb broccoli florets
  • 4 medium cloves garlic
  • 1 tbsp olive oil
  • 1 1/2 tbsp soy sauce (or more to taste)
  • 1 tbsp apple cider vinegar (or wine vinegar)
  • 3 tbsp chopped fresh cilantro
  • 1/4 tsp smoked chili powder
  • ½ tsp salt
  • Black pepper to taste

Ingredients (Metric)

  • 227 grs tempeh, cut into strips
  • 1 medium red onion
  • 1 can roasted diced tomatoes
  • 142 grs mushrooms
  • 227 grs broccoli florets
  • 4 medium cloves garlic
  • 1 tbsp olive oil
  • 1 1/2 tbsp soy sauce (or more to taste)
  • 1 tbsp apple cider vinegar (or wine vinegar)
  • 3 tbsp chopped fresh cilantro
  • 1/4 tsp smoked chili powder
  • ½ tsp salt
  • Black pepper to taste

Instructions

  1. Chop the veggies, warm up your saucepan with the olive oil, add the onion with garlic, salt and pepper and cook for 5 minutes over medium heat.
  2. Add the mushrooms and broccoli, cook for 2 minutes.
  3. Add the tomatoes, soy sauce, vinegar, and tempeh and let cook for another 5-7 minutes.
  4. Turn off the heat and add the fresh cilantro right before serving.

Notes

Tempeh: If you don’t like tempeh, use chickpeas, tofu, or seitan instead. Chili: this typically has fresh green chili... since I have none at the moment I used smoked chili powder instead, and it still tastes amazing.

Chili: this typically has fresh green chili... since I have none at the moment I used smoked chili powder instead, and it still tastes amazing.

Tomatoes: the traditional version has fresh tomatoes but I don’t have fresh tomatoes right now. If you have fresh tomatoes, add a couple of diced medium ones instead of canned.

Nut free option: skip the cashews and add an extra cup of chickpeas.

Sides: traditional sides for this dish are white rice and french fries but this time I went with brown basmati rice and baked sweet potato fries, great combo!

Visit VeggiElation.com for more plant-based recipes that are both healthy and tasty!

Nutrition Facts

Serving Size: 1

Servings: 2

Amount Per Serving
Calories 379
% Daily Value*
Total Fat 20g 32%
Saturated Fat 3.6g 20%
Total Carbohydrates 29g 12%
Fiber 8g 29%
Sugar 7g 18%
Protein 30g 38%

*Values are based on a 2000 calorie diet.


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