Vegan Dishes of Peru

When people think of Peruvian cuisine, they usually jump to ceviche, lomo saltado or cuy (guinea pig); however, many people don’t realize that Peru is rich with many vegan and vegetarian dishes.

Peruvian food is also incredibly versatile and people regularly substitute a number of foods to make their own version of a dish. For example, ceviche, arguably Peru’s most famous dish, is traditionally made with fish. However, replacing the fish with mango or mushroom is quite normal and also very delicious.

Below we have compiled some dishes that are traditionally vegan or only need small adjustments to become completely free of animal products.

Quinoa Atamalada

Quinoa is, arguably, the most important grain in Peru because it is incredibly versatile and healthy. Rather than only using quinoa as a side dish, Peruvians turn it into a hearty stew filled with several spices.

Generally when you make quinoa, it is two parts water to one part grain. However, in order to make it into a stew it requires about four parts water, or broth, to one part quinoa. Garlic, onions, aji paste as well as salt, pepper, and sometimes cumin, bring wonderful flavor and a bit of heat to this stew.

Traditionally it is topped with a white cheese like queso fresco, but you can simply garnish with parsley and some toasted pine nuts.

Arroz Tapado

This next dish is traditionally made with ground beef and eggs between two layers of rice, but a vegan version is easy to make. All you need to do is replace the meat with a hearty mushroom, such as portobello, and omit the eggs.

A variety of spices and ingredients give this dish a unique taste in every bite, making it delicious. Cumin, cilantro, parsley, and aji paste add heat, while corn, peas, carrot, bell pepper, and potatoes make it hearty. It may not have been vegan, but this version is delicious and flavorful.

Escribano

A dish made mostly in the Arequipa region, Escribano is a flavorful mash of potatoes, rocoto peppers, and tomatoes. While it may seem like a simple dish, it is a great accompaniment to several dishes. It has always been vegan and thrives as a versatile dish that can be adapted with more spices as the cook sees fit.

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Tacu-Tacu

Peruvian tacu-tacu, refried beans, and rice have been influenced by indigenous Huarochiri people and African immigrants. It means “mashed” in Quechua and is refried and mashed beans and rice from the day before seasoned with spices. The recipe can be modified with more spices, fried egg, steak, or shrimp. However, tacu-tacu is a hearty vegan meal.

Mazamorra Morada

One of the most typical desserts in Peru is mazamorra morada, a pudding made from purple corn, fruits, cinnamon, and cloves. Corn starch is used to thicken the dessert to turn it into a pudding-like consistency.

This rich and flavorful fruity dessert is vegan-friendly and available in Peruvian restaurants. This dessert, like many Peruvian dishes, can be made with whatever fruits you have.

READ ALSO: Peru for Food Lovers: Why Lima Is Only the Beginning

Picarones

Photo Source: Perudelights.com

Picarones are a Lima dessert that is always a fan favorite among Peruvians. They are very similar to doughnuts but made from sweet potato and a local squash called macre. They are then doused in a sweet syrup called miel de chancaca.

This dish is completely vegan, using the root vegetables, flour, chancaca sugar (similar to dark brown sugar), cinnamon, and anise. You’ll find it all over Peru but especially on the streets of Lima late at night.

While many people believe Peru is a very meat-centered society, many dishes are traditionally vegan or can be easily adapted. Many restaurants in Lima, Cusco, and Arequipa are also adapting to the growing trend to appeal to a wider range of tourists. Wherever you are in Peru, you will always find something delicious to eat and Enigma’s very own culinary experts can point you in the right direction!