Top 3 Vegetarian Peruvian Food That You Must Try in Lima (And You Can Also Prepare At Home Easily)

Should you avoid traveling to a beautiful country that is not vegetarian-friendly? Are you a pure vegetarian? Do you know it would be challenging to find traditional vegetarian Peruvian food if you’re visiting Lima for the very first time? Are there vegetarian restaurants in Lima?

These questions might come into your mind when you are planning to travel Lima? Don’t worry; we will find answers to all these questions in this article.

The most famous Peruvian foods are prepared with raw fish (ceviche) and beef (Lomo Saltado). When most of the country’s cuisines feature meat, even soups have meat broth, and then you might be left with a choice to survive on fresh fruits and vegetables. So, you might be thinking, where can you find the best vegetarian food in Lima?

Let’s dive into the Peruvian culinary and enjoy authentic vegetarian Peruvian food. How can you prepare these vegetarian dishes at home with ingredients from your pantry? Read on to find more! Let’s explore the world of vegetarian cuisines together.

Top 3 Vegetarian Peruvian Food That You Must Try in Lima

Here are the top three Vegetarian Peruvian Food That You Must Try in Lima

1.     Lasagna de Berenjenas | An Eggplant Lasagna

Looking for exceptional vegetarian food in Lima? If you’re a vegan, you must visit La Verde in Miraflores. They have a fantastic selection of vegan food; either it’s a vegan shawarma sandwich or eggplant lasagna. Want to consume a low-calorie and full of flavor meal? Lasagna de Berenjenas (Eggplant Lasagna) is the perfect recipe for you.

Miraflores

Don’t let the name fool you. You might be thinking of heavy lasagna; it doesn’t use noodles or lasagna sheets. Yes, I am talking about eggplants. By using healthy eggplants as a lasagna base, you can prepare a perfect easy-to-prepare vegetarian Peruvian food. Let’s cook Lasagna de Berenjenas at home.

Are you trying to cut down on carbs? Follow the step by step recipe to surprise your family with a rich-flavored and gluten-free meal. A hearty option for a special occasion or weekend dinner with family! It’s yummy. Let’s get into the recipe.

Servings (4)

Ingredients

  • Large Aubergines/Eggplant (2 or 3)
  • Cloves of Garlic (2-3)
  • Vegan ricotta cheese (10.5 oz)
  • Eggs (2)
  • Parmesan Cheese (As per taste)
  • Salt (As per taste)
  • Shredded Mozzarella Cheese (12oz)
  • Pepper (to taste)
  • Red chili flakes (1/24oz, optional)
  • Oregano (optional)
  • Crushed tomato (2 can,28 oz. each)
  • Chopped Fresh Basil Leaves (2 oz)
  • Oil (0.5 fl. oz)

Instructions

  1. The first step is to prepare eggplants. Slice the aubergines about a quarter of an inch thick. Pat dry and bake them before layering to remove extra moisture; otherwise, it will become mushy.
  2. Cover the cookie sheet with butter paper and put the eggplants into it. Season the eggplant with salt and pepper and olive oil on both sides.
  3. Preheat the oven and bake the eggplant at 375F for 5-7 minutes on each side. Remove them from the oven and allow eggplants to cool. Do this step in batches, as all slices may not fit into a single baking pan.
  4. Now, it’s time to prepare the sauce. In a saucepan, add oil and fry chopped garlic for few seconds, then add crushed tomato, salt, and pepper (to taste). Add chili flakes for a spicy twist. Let it simmer for about 10-15 minutes.
  5. Now prepare the cheese filling. Mix the ricotta cheese and chopped fresh basil in a bowl. Remove the extra liquid from the cheese before mixing to prevent runny mixture. Add parmesan cheese to taste.
  6. You may add two eggs at this stage for a smooth texture, and it also helps to prevent runny filling. Don’t want eggs? Simply skip it.
  7. The final step is assembling of baked eggplants and cheese mixture. In an oven-safe casserole, add a layer of sauce to prevent lasagna from sticking. Add eggplants and spread a layer of cheese mixture with a spatula. Now add a layer of mozzarella cheese on the top of cheese mixture at this stage.
  8. Repeat the process twice and cover the top with shredded mozzarella cheese and some red sauce. Bake it in the oven at 375F for about 15-20 minutes.
  9. When the cheese starts to melt, and bubble and eggplant are cooked through, your meal is done. Take it out of the oven and garnish with chopped basil leaves. Your meal is ready to serve.

2.     Oaxacan Melt Sandwich

Do you love Peruvian food? Looking for vegetarian breakfast places to eat in Lima? Las Vecinas is a fantastic option for a hearty vegan breakfast. From the extensive menu, you can order your favorite sandwich, spring cop bowl, potato cupcakes, and much more. 

Sandwich of good quality bread, Oaxaca cheese, and jalapeno with Ranchero sauce can be a good pick for a sandwich lover. Oaxaca is a mozzarella-like cow’s milk cheese that melts beautifully. Perfect for grilled cheese sandwich paired with jalapeno and ranchero sauce!

You might be wondering that can you prepare this delicious and healthy sandwich at home. You’re just a few steps away. The specialty of this sandwich is that it’s simple to cook at home with simple ingredients. Let’s get into the recipe.

Servings (4)

Ingredients

Instructions

  1. The taste of this sandwich is hidden in the savory ranchero sauce. The first step is to prepare spicy and tangy ranchero sauce. This unique sauce can be made with tomatoes, fresh garlic, red onion, hot peppers (jalapeños), and spices (Salt, Pepper, Cumin, and Paprika).
  2. Spread the butter over the top of each bread slice.
  3. Combine Oaxaca and cheddar cheese in a bowl. Turn over four slices and add a layer of cheese mixture (Oaxaca& Cheddar) over the top.
  4. Then spread ranchero sauce and thinly sliced jalapenos on the top. Then add another layer of cheese. You can add thinly sliced onions or your favorite veggie at this stage. Take your sandwich to the next level by adding mushrooms.
  5. Place the buttered side up on the top of the sandwich. Preheat a non-stick skillet over medium heat and cook sandwich on both sides (3-4 minutes each side) until it turns golden brown (both sides) and cheese has fully melted.
  6. Let it sit for a few minutes. The juicy, crunchy, and delicious sandwich is ready to serve. Serve with your favorite hot sauce.

3.     Portobellos Saltados | Vegan Lomo Saltado

Looking for a low budget vegetarian restaurant in Lima? Germinando Vida is the perfect spot to stop by for breakfast, lunch, and dinner. You can order Portobellos Saltados, a meat-free version of Lomo Saltado, a stir-fry dish prepared with sliced Portobello Mushroom Caps instead of beef and served with brown rice and fries. 

Are you feeling bored? Want to enjoy Peruvian vegetarian food at home? No worries. I am here with the simple and easy recipe of Portobellos Saltados. My best vegetarian Peruvian food is vegetarian Lomo Saltado. Are you ready to spend valuable time in the kitchen? Let’s get into the ingredients and prepare thus Peruvian vegetarian food at home

Servings (3-4)

Ingredients

  • Large PortobelloMushrooms thickly sliced (2-4)
  • Garlic Cloves Finely Diced (2)
  • Red onion thickly sliced (1)
  • Large Tomatoes thickly sliced (2)
  • Soy Sauce OR Reduced-Sodium Tamari (1.5 oz)
  • Red Wine Vinegar (1.5 oz)
  • Olive oil(1 oz)
  • Vegetable Broth (2 oz)
  • Cumin (1/24oz)
  • Paprika (1/24oz)
  • Oregano (1/24oz)
  • Salt and Black Pepper (as per taste)
  • Aji Panca Paste (0.17 oz)
  • Cooked White or Brown Rice (for serving)
  • French Fries (16 oz)
  • Finely Chopped Fresh Parsley (0.5 oz)

Instructions

  1. Cut the mushrooms and sliced them into one and a half-inch pieces. Similarly, cut the tomato, red onion pieces in the same size, so they all cook through at the same time.
  2. Take a pan and add your Wok (or large sauté pan) over high heat, then add in 2 tbsp of olive oil. You can replace oil with vegetable broth.
  3. Heat the oil over high heat and add finely diced garlic and sauté for 10-15 seconds. Then add sliced mushrooms (best replacement for beef), cumin, paprika, and salt & pepper to taste.
  4. Stir well, add tamari and red wine vinegar, and let the mushrooms simmer for 3-4 minutes.
  5. Now add the thickly sliced red onions and stir well and sauté for 2 minutes.
  6. Now add Ají Panca paste to the pan and stir well. Finally, add the sliced tomatoes and sauté for 30 seconds without stirring until the tomatoes absorb some of the sauce.
  7. Don’t overcook the tomatoes, turn the flame off and transfer your dish into the serving tray.
  8. Garnish with finely chopped fresh parsley and serve with French fries and brown rice. You can store the left-over stir-fry in the refrigerator for up to 4 days.

Final Words

Did you try these recipes before? What’s your favorite vegetarian Peruvian food? Please share your thoughts about Peruvian vegetarian food in the comments section below.

Want to learn about traditional Japanese and Chinese recipes and Peruvian vegetarian food? Follow our blog and cook delicious restaurant-style dishes at home. Enjoy the glorious weekend at home with your family.

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