10 Bright Vegan Argentinian Recipes That Bring Plant Powered Flavor

When I think of Argentinian cuisine, I’m immediately drawn to its rich flavors and comforting dishes. What if I told you that you can enjoy these vibrant tastes in a plant-based way? I’ve gathered ten delightful vegan recipes that celebrate the essence of Argentina while keeping things entirely meat-free. From savory empanadas to sweet alfajores, these dishes promise to tantalize your taste buds and transform your meals. Let’s explore what makes them so special.

Vegan Empanadas With Spinach and Ricotta

Vegan empanadas are a delightful twist on the traditional Argentinian dish, offering a savory and satisfying option for anyone following a plant-based diet. These empanadas are filled with a delicious mixture of spinach and vegan ricotta, making them a perfect appetizer or main course. The flaky pastry envelops the flavorful filling, creating a mouthwatering treat that can be enjoyed by vegans and non-vegans alike.

Making these empanadas from scratch may seem intimidating, but with a bit of preparation, you can impress your family and friends with this comforting dish. They can be baked or fried, depending on your preference, and served with your favorite dipping sauce. Whether for a casual dinner or a special occasion, these vegan empanadas will surely be a hit on any table.

Ingredients (Serves 4-6)

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup coconut oil (solid, not melted)
• 1/4 cup cold water
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups fresh spinach, chopped
• 1 cup vegan ricotta cheese
• Salt and pepper to taste
• 1 teaspoon paprika (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the solid coconut oil and use your fingers or a fork to mix until the mixture resembles coarse crumbs.

In a separate bowl, mix the cold water and apple cider vinegar, then gradually add it to the flour mixture until the dough begins to come together. Knead gently until smooth, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Make the Filling: Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Add the chopped spinach and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly. Once cooled, stir in the vegan ricotta cheese, and season with salt, pepper, and paprika if using.

3. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick. Use a round cutter (about 4-5 inches in diameter) to cut out circles of dough.

Gather scraps, re-roll, and cut out additional circles.

4. Fill the Empanadas: Place a tablespoon of the spinach and ricotta filling in the center of each dough circle. Fold the dough over to create a half-moon shape and press the edges together to seal.

You can crimp the edges with a fork for a decorative touch and to confirm they’re well sealed.

5. Cook the Empanadas: Preheat your oven to 375°F (190°C) if baking. Line a baking sheet with parchment paper. Place the sealed empanadas on the sheet and brush the tops with a little olive oil.

Bake for 20-25 minutes or until golden brown. If frying, heat oil in a deep pan and fry the empanadas until golden and crispy, about 3-4 minutes on each side.

6. Serve: Remove from the oven or oil and let cool slightly. Garnish with fresh parsley and serve with your favorite dipping sauce.

Extra Tips

When making vegan empanadas, feel free to experiment with different fillings based on seasonal vegetables or personal preferences.

You can substitute the spinach with other greens, such as kale or Swiss chard, and add in spices like cumin or chili flakes for an extra kick. If you want to make the process easier, consider using store-bought vegan dough, which can save you time without sacrificing flavor.

Enjoy your empanadas fresh out of the oven or room temperature, as they’re incredibly versatile!

Grilled Vegetable Skewers With Chimichurri

Grilled Vegetable Skewers With Chimichurri is a vibrant dish that captures the essence of Argentinian cuisine while adhering to a vegan lifestyle. This dish showcases a medley of seasonal vegetables, marinated and grilled to perfection, served with a zesty chimichurri sauce that elevates the flavors to new heights.

Perfect for summer barbecues or weeknight dinners, these skewers aren’t only delicious but also nutritious, making them a great addition to any meal.

Chimichurri, a traditional Argentinian condiment, adds an aromatic punch to the grilled vegetables, bringing together fresh herbs, garlic, and a kick of vinegar. The combination of the smoky char from the grill and the bright, herbaceous sauce creates a delightful contrast that’s sure to impress.

Whether you’re a seasoned vegan or just looking to incorporate more plant-based dishes into your diet, Grilled Vegetable Skewers With Chimichurri is a fantastic choice for everyone.

Ingredients (serving size: 4-6 people)

• 2 bell peppers (any color), cut into chunks
• 1 large zucchini, sliced into thick rounds
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 cup mushrooms, whole or halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon smoked paprika (optional)
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped (or 1 tablespoon dried oregano)
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (optional)
• 1/2 cup red wine vinegar
• 1/2 cup olive oil (for chimichurri)
• Salt, to taste

Cooking Instructions

1. Prepare the Vegetables: Start by washing and cutting all the vegetables into appropriate sizes. Aim for uniform pieces so they cook evenly on the grill. Place the bell peppers, zucchini, red onion, cherry tomatoes, and mushrooms in a large mixing bowl.
2. Marinate the Vegetables: Drizzle the vegetables with 2 tablespoons of olive oil and season with salt, pepper, and smoked paprika if desired. Toss everything together until the vegetables are well coated in the oil and seasonings. Let them marinate for at least 30 minutes to enhance the flavors.
3. Make the Chimichurri Sauce: In a separate bowl, combine the chopped parsley, oregano, minced garlic, red pepper flakes (if using), red wine vinegar, and 1/2 cup of olive oil. Mix well and season with salt to taste. Set aside to allow the flavors to meld while you grill the vegetables.
4. Assemble the Skewers: Preheat your grill to medium-high heat. While the grill is heating, thread the marinated vegetables onto skewers, alternating between different types for a colorful presentation. If you’re using wooden skewers, soak them in water for about 30 minutes to prevent burning.
5. Grill the Skewers: Once the grill is hot, place the vegetable skewers directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the vegetables are tender and have nice grill marks. Be careful not to overcook; they should still have some crunch.
6. Serve: Remove the skewers from the grill and let them sit for a minute. Serve the grilled vegetable skewers drizzled with the chimichurri sauce on top or on the side for dipping.

Extra Tips

When grilling the vegetable skewers, keep an eye on the cooking time, as different vegetables may cook at different rates.

For an added layer of flavor, try using seasonal vegetables or adding your favorites to the skewers. You can also marinate the vegetables overnight for a deeper flavor.

If you’re cooking for a larger group, feel free to double or triple the recipe and adjust the chimichurri ingredients accordingly. Enjoy your delicious and healthy Grilled Vegetable Skewers With Chimichurri!

Quinoa and Black Bean Salad

Quinoa and Black Bean Salad is a vibrant and nutritious dish that embodies the essence of Argentinian cuisine while remaining completely vegan. This dish combines fluffy quinoa, hearty black beans, and a variety of fresh vegetables, all tossed together with a zesty lime dressing. Packed with protein, fiber, and essential vitamins, this salad makes for a perfect light meal or a side dish at any gathering.

Its colorful presentation and bold flavors are sure to impress your guests or family, making it a great addition to your vegan recipe repertoire. The beauty of this salad lies in its versatility; you can customize it according to your preferences by adding more vegetables or swapping out the dressing.

Whether you enjoy it at a summer barbecue or as a part of your weekly meal prep, this Quinoa and Black Bean Salad isn’t only delicious but also incredibly easy to prepare. Let’s get started on creating this delightful dish that captures the spirit of Argentinian flavors while being healthy and satisfying.

Ingredients (Serves 4-6)

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1 cup corn (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

Cooking Instructions

1. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.

Remove from heat and let it sit covered for an additional 5 minutes, then fluff with a fork.

2. Prepare the Vegetables: While the quinoa is cooking, prepare the vegetables. Dice the red bell pepper and red onion, halve the cherry tomatoes, and if using fresh corn, cut it off the cob. You can also use canned or frozen corn for convenience.

3. Mix the Salad Ingredients: In a large mixing bowl, combine the cooked quinoa, black beans, diced bell pepper, red onion, corn, cherry tomatoes, and avocado. Gently toss everything together to combine, being careful not to mash the avocado.

4. Make the Dressing: In a small bowl, whisk together the lime juice, olive oil, ground cumin, salt, and pepper. Adjust seasoning to taste. This dressing will add a revitalizing zing to the salad.

5. Combine Dressing with Salad: Pour the dressing over the salad mixture and toss gently until everything is well coated. Add the chopped cilantro and give it another gentle toss.

6. Serve: Transfer the salad to a serving platter or individual bowls. You can serve it immediately or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld together.

Extra Tips

For an extra flavor boost, consider adding diced jalapeños for some heat, or a sprinkle of nutritional yeast for a cheesy flavor without the dairy.

You can also substitute other beans like kidney or pinto beans, and feel free to add in any seasonal vegetables you have on hand. This salad can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep. Enjoy your healthy and delicious Quinoa and Black Bean Salad!

Roasted Eggplant and Tomato Stew

Roasted Eggplant and Tomato Stew is a delightful vegan dish that showcases the vibrant flavors of Argentinian cuisine. This hearty stew combines the rich, smoky taste of roasted eggplant with the fresh acidity of tomatoes, making it a perfect meal for any occasion.

This recipe not only highlights the use of seasonal vegetables but also embraces the traditional Argentinian love for robust flavors and wholesome ingredients.

The beauty of this stew lies in its simplicity and versatility. While it’s naturally vegan, it can easily be paired with crusty bread, served over rice, or enjoyed on its own as a filling dish. This recipe serves 4-6 people, making it an ideal choice for family dinners or gatherings with friends.

Ingredients:

• 2 medium eggplants, diced
• 4 ripe tomatoes, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bell peppers (red or yellow), diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Cooking Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This step is essential for roasting the eggplant to achieve a delicious smoky flavor and tender texture.
2. Prepare the Eggplant: In a large bowl, toss the diced eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread the eggplant evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 25-30 minutes, or until the eggplant is golden brown and tender, stirring halfway through for even cooking.
3. Sauté the Vegetables: While the eggplant is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Then, add the minced garlic and diced bell peppers, cooking for an additional 5 minutes until the peppers start to soften.
4. Combine Ingredients: Once the eggplant is roasted, add it to the pot along with the chopped tomatoes, smoked paprika, oregano, ground cumin, and additional salt and pepper to taste. Stir well to combine all the ingredients.
5. Simmer the Stew: Reduce the heat to low and let the stew simmer for about 20 minutes, allowing the flavors to meld together. Stir occasionally and add a splash of water if the mixture becomes too thick.
6. Finish and Serve: Once the stew is thick and fragrant, remove it from heat. Serve hot, garnished with fresh basil or parsley, and enjoy!

Extra Tips:

For an added depth of flavor, consider grilling the eggplant instead of roasting it. This will introduce a wonderful char that enhances the dish.

Additionally, feel free to customize the stew by adding other vegetables like zucchini or carrots, or incorporating beans for extra protein. Adjust the spices according to your taste preference, and serve with a side of quinoa or crusty bread for a complete meal.

Vegan Milanesa With Cashew Cream

Vegan Milanesa is a plant-based twist on the classic Argentinian dish, traditionally made with breaded meat. This vegan version uses hearty vegetables or plant proteins, like eggplant, tofu, or seitan, to create a satisfying and flavorful meal. Paired with a rich, creamy cashew sauce, this dish isn’t only delicious but also offers a delightful textural contrast between the crispy coating and the smooth cream.

It’s perfect for a family dinner or entertaining guests who appreciate vegan cuisine. This recipe serves 4-6 people and highlights the vibrant flavors of Argentinian cooking while keeping it completely plant-based. The combination of spices in the breading and the luscious cashew cream elevates the dish, making it a favorite among both vegans and non-vegans alike.

Serve it with a fresh salad, rice, or your favorite side dish for a complete meal that everyone will love.

Ingredients

• 2 large eggplants (or 1 block of firm tofu or seitan, sliced)
• 1 cup all-purpose flour
• 1 cup breadcrumbs (preferably panko for extra crunch)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 cup plant-based milk (like almond or soy)
• 1 cup raw cashews (soaked in water for at least 2 hours)
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 2 tbsp olive oil (for frying)
• Fresh parsley (for garnish)

Cooking Instructions

1. Prepare the Cashew Cream: Drain the soaked cashews and place them in a blender. Add nutritional yeast, lemon juice, a pinch of salt, and enough fresh water to blend until smooth and creamy. Adjust seasoning as needed and set aside.
2. Preheat the Oven: If you prefer to bake the milanesa instead of frying, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Prepare the Eggplant/Tofu/Seitan: If using eggplant, slice it into 1/4 inch rounds. If using tofu or seitan, slice it into similar thickness. Sprinkle salt on the eggplant slices and let them sit for about 15 minutes to draw out moisture and bitterness, then pat dry with a paper towel.
4. Set Up Breading Station: In three separate shallow dishes, place flour in the first, plant-based milk in the second, and a mixture of breadcrumbs, garlic powder, onion powder, smoked paprika, salt, and pepper in the third.
5. Bread the Milanesa: Dip each slice of eggplant, tofu, or seitan into the flour, shaking off excess. Next, dip into the plant-based milk, allowing any excess to drip off. Finally, coat in the breadcrumb mixture, pressing gently to adhere.
6. Cook the Milanesa: If frying, heat olive oil in a large skillet over medium heat. Add the breaded slices in batches and cook for 3-4 minutes on each side, or until golden brown and crispy. If baking, place the breaded slices on the prepared baking sheet and bake for 20-25 minutes, flipping halfway through.
7. Serve: Once cooked, transfer the Vegan Milanesa to a serving plate and drizzle with the cashew cream. Garnish with chopped fresh parsley.

Extra Tips

For a more flavorful milanesa, consider marinating the eggplant or tofu in a mixture of spices and herbs before breading. If you want to add a bit of heat, sprinkle some cayenne or red pepper flakes into the breadcrumb mixture.

For a gluten-free option, swap out the all-purpose flour and breadcrumbs for gluten-free alternatives. Enjoy the dish with a side of fresh chimichurri for an authentic Argentinian touch!

Sweet Potato and Lentil Tacos

Sweet Potato and Lentil Tacos are a delicious and hearty vegan dish that captures the vibrant flavors of Argentinian cuisine. These tacos combine the natural sweetness of roasted sweet potatoes with the earthy richness of lentils, creating a satisfying filling that’s perfect for any meal. Topped with fresh vegetables and a zesty sauce, these tacos aren’t only nutritious but also bursting with flavor, making them a delightful option for both vegans and non-vegans alike.

The preparation of Sweet Potato and Lentil Tacos is straightforward, making them a great choice for a weeknight dinner or a casual gathering with friends. The key to achieving the perfect texture lies in roasting the sweet potatoes until they’re tender and caramelized while ensuring the lentils are cooked to perfection. Served in warm corn or flour tortillas, these tacos can be customized with various toppings such as avocado, cilantro, lime, or your favorite salsa to enhance their flavor profile.

Ingredients (serves 4-6):

• 2 medium sweet potatoes, peeled and diced
• 1 cup green or brown lentils, rinsed and drained
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 8-10 small corn or flour tortillas
• 1 cup diced tomatoes
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). In a bowl, toss the diced sweet potatoes with olive oil, ground cumin, smoked paprika, salt, and pepper until well coated. Spread them evenly on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through for even cooking.
2. Cook the Lentils: While the sweet potatoes are roasting, place the rinsed lentils in a saucepan and cover with water (about 3 cups). Bring to a boil, then reduce heat to a simmer. Cook for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess water and set aside.
3. Sauté the Aromatics: In a large skillet over medium heat, add a splash of olive oil. Once hot, add the diced onion and cook for about 5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.
4. Combine the Filling: Add the cooked lentils and roasted sweet potatoes to the skillet with the onions and garlic. Gently mix everything together, allowing the flavors to meld for about 3-5 minutes. Taste and adjust seasoning with more salt and pepper if necessary.
5. Warm the Tortillas: In a separate skillet, warm the tortillas over medium heat for about 30 seconds on each side until pliable. Alternatively, you can wrap them in foil and warm them in the oven for a few minutes.
6. Assemble the Tacos: To assemble, place a generous spoonful of the sweet potato and lentil mixture onto each tortilla. Top with diced tomatoes, slices of avocado, and fresh cilantro. Serve with lime wedges on the side for squeezing over the tacos.

Extra Tips: When preparing Sweet Potato and Lentil Tacos, feel free to experiment with different spices or add-ins to suit your taste preferences. For an extra kick, consider including jalapeños or a dash of hot sauce. If you want a creamier texture, you can also add a dollop of vegan sour cream or a drizzle of tahini sauce on top.

Don’t forget to enjoy the tacos fresh, as the flavor and texture are best when served warm.

Spicy Vegan Choripán With Avocado Salsa

Choripán is a beloved street food in Argentina, typically made with chorizo sausage nestled in crusty bread and topped with chimichurri sauce. This vegan version swaps out the meat for a spicy plant-based chorizo, offering a delicious and satisfying alternative that captures the essence of the original dish.

The addition of a creamy avocado salsa brings a fresh and zesty contrast that elevates the flavors and adds a nutritious twist to this classic recipe. Preparing Spicy Vegan Choripán with Avocado Salsa isn’t only easy but also a delightful way to introduce plant-based eating to your friends and family.

With the perfect balance of spice from the chorizo and the creaminess of the avocado, this dish will surely impress even the most ardent meat lovers. Serve these flavorful sandwiches at your next gathering or enjoy them for a casual weeknight dinner.

Ingredients (Serves 4-6)

• 4-6 vegan chorizo sausages
• 4-6 crusty rolls or baguettes
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 avocado, diced
• 1 medium tomato, diced
• 1 small red onion, finely chopped
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional for extra spice)

Cooking Instructions

1. Prepare the Vegan Chorizo: In a skillet, heat the olive oil over medium heat. Add the vegan chorizo sausages and cook according to package instructions, usually around 5-7 minutes.

While cooking, sprinkle in the smoked paprika, cumin, and a pinch of salt and pepper to enhance the flavor. Stir occasionally until nicely browned.

2. Make the Avocado Salsa: In a mixing bowl, combine the diced avocado, tomato, red onion, lime juice, cilantro, and minced jalapeño (if using). Gently toss the ingredients together, being careful not to mash the avocado too much.

Season with salt to taste and set aside to let the flavors meld.

3. Toast the Rolls: Preheat your oven to 375°F (190°C). Slice the crusty rolls or baguettes in half and place them on a baking sheet. Toast them in the oven for about 5-7 minutes until they’re golden and crispy.

4. Assemble the Choripán: Once the rolls are toasted and the chorizo is cooked, place one or two pieces of vegan chorizo inside each roll. Top generously with the avocado salsa and serve immediately.

5. Serve and Enjoy: These Spicy Vegan Choripán sandwiches are best served warm. Consider serving them with extra lime wedges and a side of your favorite dipping sauce for added flavor.

Extra Tips

To enhance the flavor of your Spicy Vegan Choripán, consider grilling the vegan sausages for a smoky charred effect.

You can also experiment with different types of bread, such as ciabatta or whole-grain rolls, to suit your taste preferences. For an even spicier kick, add a drizzle of hot sauce or a sprinkle of red pepper flakes on top of the avocado salsa.

Enjoy your culinary journey into Argentinian street food with this delicious vegan twist!

Argentinian Style Vegan Asado

Asado is a traditional Argentinian barbecue that brings together friends and family around a grill, enjoying delicious grilled meat and vegetables. In this vegan version, we’ll showcase the robust flavors and textures that make this dish so iconic, using a variety of plant-based ingredients. The goal is to create a vibrant and hearty meal that captures the essence of a classic Argentinian asado, all while adhering to a vegan lifestyle.

To prepare this Vegan Argentinian Style Asado, we’ll use a mix of marinated vegetables, plant-based sausages, and a fabulous chimichurri sauce that ties all the flavors together. Not only is this dish a feast for the eyes, but it’s also packed with nutrients and flavor, making it perfect for gatherings or a cozy family dinner. Gather your friends and family, fire up the grill, and get ready for an unforgettable culinary experience!

Ingredients (Serves 4-6)

• 2 red bell peppers, cut into large pieces
• 2 zucchini, sliced into thick rounds
• 1 large eggplant, cut into thick slices
• 1 cup of mushrooms, cleaned and whole
• 2 cups of cherry tomatoes
• 1 package of vegan chorizo or sausages
• Olive oil, for grilling
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 4 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste

Cooking Instructions

1. Prepare the Chimichurri Sauce: In a bowl, combine the finely chopped parsley, minced garlic, olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and pepper. Mix well until all ingredients are thoroughly combined. Set aside to allow the flavors to meld together while you prepare the vegetables.
2. Marinate the Vegetables: In a large bowl, add the red bell peppers, zucchini, eggplant, mushrooms, and cherry tomatoes. Drizzle with olive oil and sprinkle with salt and black pepper. Toss the vegetables until they’re evenly coated. Let them marinate for about 20-30 minutes.
3. Preheat the Grill: Heat your grill to medium-high heat. If you’re using a charcoal grill, allow the charcoal to turn white before placing the food on the grill.
4. Grill the Vegan Sausages: Place the vegan chorizo or sausages on the grill first, as they’ll take longer to cook. Grill them for about 5-7 minutes, turning occasionally until they’re heated through and have nice grill marks.
5. Grill the Vegetables: Once the sausages are nearly done, add the marinated vegetables to the grill. Grill the red bell peppers, zucchini, eggplant, and mushrooms for about 4-5 minutes per side, or until they’re tender and have nice grill marks. The cherry tomatoes can be grilled in a grilling basket or skewered for easy handling.
6. Serve the Asado: Once everything is grilled to perfection, remove the vegetables and sausages from the grill. Slice the sausages if desired and arrange the grilled vegetables and sausages on a large platter. Drizzle generously with chimichurri sauce and garnish with fresh parsley.
7. Enjoy: Serve the Vegan Argentinian Style Asado hot, alongside some fresh bread or a simple green salad.

Extra Tips

When preparing your Vegan Argentinian Style Asado, feel free to experiment with different vegetables based on your preferences or seasonal availability. Other great options include corn on the cob, asparagus, or even tofu.

Additionally, if you find that the chimichurri sauce is too tangy, you can adjust the vinegar to taste. This dish is best enjoyed fresh off the grill, so aim to serve it immediately for maximum flavor and enjoyment!

Dulce De Leche Coconut Chia Pudding

Dulce de leche is a beloved traditional Argentinian sweet treat, typically made from milk and sugar. In this vegan adaptation, we use coconut milk to create a rich, creamy base that pairs beautifully with chia seeds, which not only add texture but also boost the nutritional profile of the dish.

This Dulce De Leche Coconut Chia Pudding is a delightful dessert that’s both indulgent and healthy, perfect for impressing your family and friends with a taste of Argentina in a plant-based way.

This pudding isn’t only easy to prepare but also incredibly versatile. You can serve it chilled on its own, or dress it up with fresh fruits, nuts, or a drizzle of vegan chocolate sauce. The combination of the sweet coconut flavor with the unique texture of the chia seeds makes for an irresistible treat that everyone will love.

Whether you’re enjoying it as a dessert or a sweet breakfast option, this recipe is sure to become a favorite in your household.

Ingredients (Serves 4-6)

• 1 cup coconut milk (full fat for creaminess)
• 1/4 cup maple syrup or agave syrup
• 1/4 cup chia seeds
• 1/4 cup dairy-free dulce de leche (store-bought or homemade)
• 1 teaspoon vanilla extract
• A pinch of sea salt
• Fresh fruit for topping (optional)
• Shredded coconut for garnish (optional)

Cooking Instructions

1. Prepare the Base: In a mixing bowl, combine the coconut milk, maple syrup (or agave syrup), vanilla extract, and a pinch of sea salt. Whisk the mixture until it’s smooth and well combined, ensuring that the syrup is fully dissolved in the coconut milk.
2. Add Chia Seeds: Slowly add the chia seeds to the coconut mixture while continuously whisking. This will help prevent the chia seeds from clumping together. Once all the seeds are added, give it a good stir to make sure they’re evenly distributed.
3. Incorporate Dulce De Leche: Gently fold in the dairy-free dulce de leche into the chia mixture. Be careful not to over-mix; you want to have swirls of dulce de leche throughout the pudding for a beautiful presentation and a rich flavor.
4. Chill the Mixture: Cover the bowl with plastic wrap or transfer the mixture into individual serving jars. Place the pudding in the refrigerator for at least 4 hours, or preferably overnight. This will allow the chia seeds to absorb the liquid and thicken the pudding.
5. Serve: Once the pudding has set, give it a good stir. Taste and adjust sweetness if necessary. Serve chilled, topped with fresh fruit and a sprinkle of shredded coconut if desired. Enjoy your delightful vegan dulce de leche chia pudding!

Extra Tips

When making this Dulce De Leche Coconut Chia Pudding, feel free to experiment with the level of sweetness by adjusting the amount of maple syrup or agave syrup according to your taste preferences.

If you’re in a hurry, you can reduce the chilling time to at least 2 hours, but overnight will yield the best results for texture and flavor. Additionally, consider using other plant-based milks, such as almond or oat milk, if you prefer a different flavor profile. Just keep in mind that the creaminess may vary based on the milk used.

Alfajores With Vegan Chocolate Filling

Alfajores are a beloved traditional treat in Argentina, typically made with two soft cookies sandwiched together with a sweet filling, often dulce de leche. In this vegan version, we replace the traditional ingredients with plant-based alternatives, guaranteeing that everyone can enjoy these delightful cookies. The result is a scrumptious combination of tender cookies and rich vegan chocolate filling that will satisfy your sweet tooth while keeping it cruelty-free.

Making vegan alfajores is simpler than it may seem, and the end result is sure to impress family and friends. This recipe yields about 4-6 servings, making it perfect for sharing or for a cozy afternoon treat with a cup of tea or coffee. The cookies are delicate and crumbly, while the chocolate filling is smooth and indulgent, creating the perfect balance of flavors and textures.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup powdered sugar
• 1/2 cup vegan butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips
• 1/4 cup coconut milk (or almond milk)
• 1/4 cup cocoa powder (for filling)

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This guarantees that the cookies will bake evenly and have the perfect texture when they come out of the oven.
2. Mix Dry Ingredients: In a mixing bowl, combine the all-purpose flour, cornstarch, powdered sugar, baking powder, and salt. Whisk these ingredients together until they’re well-blended, making sure that there are no lumps.
3. Cream the Vegan Butter: In a separate bowl, beat the softened vegan butter with a hand mixer or stand mixer until it’s light and fluffy. This process incorporates air into the butter, which helps create a tender cookie.
4. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the creamed butter, along with the vanilla extract. Mix until just combined; be careful not to overmix, as this can make the cookies tough.
5. Form the Cookies: Take small portions of the dough and roll them into balls, then flatten them slightly. Place them on a baking sheet lined with parchment paper, making sure there’s enough space between each cookie as they’ll spread a little while baking.
6. Bake the Cookies: Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking.
7. Prepare the Chocolate Filling: While the cookies are baking, melt the vegan chocolate chips in a small saucepan over low heat. Stir in the coconut milk and cocoa powder until smooth and well combined. Remove from heat and let it cool slightly.
8. Assemble the Alfajores: Once the cookies have cooled completely, spread a generous amount of the chocolate filling on the flat side of one cookie, then top it with another cookie, pressing down gently to create a sandwich. Repeat the process with all the cookies.
9. Dust with Powdered Sugar: For an extra touch, dust the assembled alfajores with a sprinkle of powdered sugar before serving.

Extra Tips:

To enhance the flavor of your vegan alfajores, you can add a pinch of cinnamon or orange zest to the cookie dough. This will give an aromatic twist to the cookies.

Additionally, store any leftover alfajores in an airtight container at room temperature for up to three days for peak freshness. If you want to make a larger batch, just double the ingredients and follow the same steps. Enjoy your homemade vegan alfajores!