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August 03, 2022 6 min read

Nowadays it’s more common to find restaurants, stores and even recipe books specialised for vegans.

Having dietary limitations doesn’t mean you can’t enjoy the same flavors that meat based dishes have. And if you like exotic food from Peru this might mean a challenge, but not anymore!

We took the time to find the bestvegan Peruvian recipes that you can prepare at home with simple ingredients, once you try them all you’ll add them to your regular meals. 

Peruvian Quinoa Stew

Like any good stew, thisvegan Peruvian recipe manages to fill your belly and satisfy your cravings.

Peruvian quinoa stew ingredients are super easy to get. With a bit of onion, garlic, celery, carrots, peppers, carrots, zucchini, tomatoes and lots of the best Peruvian seasonings likeají amarillo paste; the only thing that can bring out the flavor in this mix is the healthy and delicious quinoa.

This quick meal can be prepared in no time and left to cook for about 15 minutes, when you finish placing the table your stew will be hot and ready to be devoured. Who saidvegan Peruvian recipes have to be complicated?   

Zesty vegan Peruvian recipes: Ceviche de Mango (Mango Ceviche)

Not because the main star of a dish is meat (or in this case, seafood) it means it’s the only way to eat it.

The deliciousness of ceviche can be enjoyed thanks to none other than mango! Replace fish and any seafood with this fresh, exotic fruit mixed with chopped onion, lime juice, cilantro and some fine chilli to add some spice.

The lightness and zest of this recipe is perfect for an entree or a light dinner.

Arroz Tapado

Arroz Tapado is without a doubt one of the most popular dishes in and outside of Peru.

While the original recipe es pretty popular and filled with flavor, vegans don’t have to miss out on the amazing ingredients found in it.

Normally, Arroz Tapado consists of meat over a bed of rice, then it’s covered with more rice and seasoned with cilantro and onion.

To turn this into avegan Peruvian recipe the only thing you need to do is to replace the meat with cooked mushrooms, you can season them like you would do with the meat or you can cook them to taste.

Some people also like to add boiled eggs to the recipe but if you don’t eat them it can just go with ‘shrooms. 


‘Lomo’ Saltado Risotto

There are two main changes in this recipe in comparison to the original (which, if you’d like to learn, you can find ithere).

Traditionally Lomo Saltado is made up of beef loin cooked with several ingredients such as potatoes, tomatoes, ají amarillo paste, onion andSillao Kikko (soy sauce) and it’s served with a side of white fluffy rice and french fries.

Now, as the title tells you, this is not only a deliciousvegan Peruvian recipe, it traded the side of rice for a creamy and mouth-watering risotto.

Instead of being meat based, this recipe becomes a “fake Lomo” with a little help from portobello mushrooms. 

Vegan Peruvian recipes for Tamalitos Verdes

Tamales are an absolute delight all over Latin America, they are enjoyed filled with chicken, pork meat of beef. But just because you’re a vegan doesn’t mean you can’t enjoy the addictive taste of Tamalitos Verdes.

This is one of thevegan Peruvian recipes that takes a while to prepare, but we assure you it’s worth every minute.

The main ingredients of Tamalitos Verdes are corn grains, cilantro leaves or cilantro paste (which you can gethere), onion and fresh, dry corn leaves to wrap the tamales. If you want to check the full recipe clickhere

Vegan Papa a la Huancaina

It’s very likely you’ve heard of Papa a la Huancaina. It is considered one of the most popular dishes in Peru; and although it has no meat in it, it does have a creamy, gooey cheese sauce dripped all it’s boiled potatoes.

Creatingvegan Peruvian recipes can be as simple as preparing a sauce that instead of cheese has seeds, vegetables and other spices. Vegan Papa a la Huancaína has nothing on other decadent, creamy Peruvian dishes! 

There you have it, some of the most popularvegan Peruvian recipes (that actually turn out to be the most popular Peruvian recipes altogether). Give them a try and make some adjustments to the recipes as you like!

Vegan Peruvian recipes are some of the most delicious and nutritious you'll ever taste. These dishes are full of flavor and perfect for anyone looking to create a vegan diet that is both healthy and delicious. Whether you're new to veganism or want to explore some new recipes, these Vegan Peruvian dishes will be sure to please.

Check out: Peruvian Food

Ceviche Recipe 

In Peru, ceviche is more than a dish - it's a way of life. This popular seafood dish is made by marinating raw fish in citrus juices, and the acid "cooks" the fish. Ceviche is typically served with fresh herbs, onions, and peppers and is a delicious and healthy appetizer or main course.

Ceviche is the most popular seafood dish that originates from Peru. The container comprises raw fish or seafood "cooked" by being marinated in citrus juices. Ceviche is served with onions, tomatoes, and sometimes cilantro. It is made by marinating raw fish previously prepared with citrus juices (typically lemon juice and lime), herbs, onions, and peppers.

Aji de Gallina

Originating in the Andes Mountains of Peru, Aji de gallina is a spicy chicken dish popular all over South America. The word is made with shredded, cooked chicken mixed with a creamy, yellow sauce made from Peruvian ají Amarillo peppers, milk, Parmesan cheese, and bread crumbs. Aji de gallina is often served with rice and potatoes.

The Peruvian recipe for aji de gallina is similar to other dishes made from the same ingredients — chicken, cheese, and a creamy sauce. The ajó Amarillo pepper is a scorching chili pepper that grows in the mountains of Peru.


Papa a la Huancaína 

Papa a la Huanca is a traditional Peruvian stew with beef heart, tripe, and blood. It is typically served with potatoes, rice, and aji Amarillo sauce. The dish is believed to have originated in the Huanca region of Peru. In the Huanca Region of Peru, the word is "Papa a la Huanca" or "Papa a la Chola." It is lot to be believed to have originated in the city of Huancayo.

Benefits of Papa a la Huancaína 

Papa a la Huanca is a traditional Peruvian dish with boiled potatoes, served with a Huancaína sauce. This dish has many benefits, including high protein and fiber and low fat and calories. Papa a la Huanca is also a great source of vitamins C, B6, and potassium.

This dish is also made with potatoes and yuca. Huanca na is a typical Peruvian sauce with onion, garlic, chile pepper, and other spices. Huanca na is served with papas a la huanca and other dishes such as ceviche or carne asada.

Lomo Saltado 

Lomo saltado is a dish that originated in Peru and is made with sliced beef, onions, tomatoes, and french fries. The meat is usually marinated in soy sauce and garlic before being cooked. The dish is traditionally served with rice and can be garnished with either parsley or cilantro.

This dish was a staple in my home growing up. I loved it because it was easy to make and cooked in only 20 minutes. My mom would make the beef, add the sauce and cook the onions, then mix everything before throwing in the sliced potatoes and french fries.


Arroz con Pollo 

Arroz con pollo is a dish that originated in Spain but has become popular worldwide. It is made with rice, chicken, and vegetables and can be served either as a main course or as a side dish. Arroz con pollo is a healthy, hearty meal that is both easy and affordable to prepare.

It combines traditional Italian chicken and rice casserole flavors with a few Spanish twists.

This recipe is vegetarian, so it can be enjoyed by those who follow a vegan diet. It is also gluten-free, but you will need to use gluten-free flour. This dish is also shallow in fat, so it is an excellent option for those on a diet.