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!
Vegan Peruvian Saltado
It’s perfect as a weekend lunch or dinner, also tasty when is cold!
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:
Healthier than the typical Vegan saltado recipe I’ve seen.
Easy to make.
Ingredients are mostly whole foods.
Just an incredible mix of flavors!
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!
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.
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