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
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
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!
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
- 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.
- Add the mushrooms and broccoli, cook for 2 minutes.
- Add the tomatoes, soy sauce, vinegar, and tempeh and let cook for another 5-7 minutes.
- 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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