Recipe Blog - Peruvian Vegan - Feature

Peruvian Style Vegetables A Vegan Barbecue Recipe

By: Andrea Alden

Mild or spicy, however you like it, nothing beats the delightful flavors of Peruvian barbecue. If you are vegan, don't fret, this recipe has you covered. Cauliflower steaks, portobello mushrooms, or any other of your favorite vegetables all taste great when slathered with this flavorful sauce. Pair it with Green Sauce and Cilantro Rice for a vegetable-heavy meal that pleases everyone.

Prep Time
15 min
Cook Time
20 min
Yield
4+
Difficulty
Easy

Peruvian Style Vegetables A Vegan Barbecue Recipe

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Ingredients

Method

Photos

Ingredients
  • 2 whole cauliflowers cut into steaks or florets
  • 6 portobello mushrooms, cleaned
  • Sesame oil to taste

Peruvian Sauce

  • 2 tbsp. (30 ml) oil
  • 2 tbsp. (30 ml) Amarillo hot sauce/paste (Sub sriracha or sambal)
  • ½ lime, juiced (2 tbsp. / 60 ml)
  • 4 cloves garlic, minced
  • 2 tsp. (2 g) ground cumin
  • 2 tsp. (2 g) dried oregano
  • Salt and pepper to taste

Green Sauce

  • ½ cup (118 ml) vegan mayonnaise
  • 1 cup (16 g) cilantro leaves
  • 1 clove garlic, minced
  • 1 jalapeno,
  • ½ lime, juiced (2 tbsp. / 60 ml)

Rice

  • 2 cups (370 g) uncooked rice
  • 2 ½ cups (355 ml) water
  • 2 cloves garlic
  • Generous pinch cumin
Method
  1. Make the sauce. When preparing the garlic, make it as close to a paste as possible first. Combine the oil, hot sauce, lime juice, garlic, cumin, and oregano. Prepare the rice and green sauce. I use a rice maker, however, prepare the rice using your favorite method, just include the garlic and cumin.
  2. For the green sauce, combine the mayo, cilantro, garlic, jalapeno, and lime juice in a blender. Blitz until smooth. Refrigerate until needed.
  3. Preheat your barbecue to 425°F (218°C), but leave a couple of burners off for a cool zone.
  4. Toss or brush the vegetables of choice with the sesame oil and place them over direct heat. As soon as grill marks begin forming on your vegetables, begin brushing them with the Peruvian Style Sauce. If the outside of the veg is cooking faster than the inside, you can move them to the cool side of the barbecue, just keep brushing with sauce.
  5. Once the veg has reached the desired doneness - whether you prefer a little more crunch or give - remove the veggies from the grill. Because you weren't cooking any meat, use the remaining sauce to toss the veggies in before serving with the rice and green sauce.

This easy recipe for Peruvian Style Vegetables is a fast and simple vegan recipe that everyone can enjoy. The end result is a great meal that will feed a family with minimal effort, leaving leftovers that can easily provide lunches or additional dinners. What is your favorite food hack to make sure you have extra without the effort? Share your barbecue recipe hacks, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.

Happy Grilling!

Recipe Blog - Peruvian Vegan - ingredients1

Cauliflower steaks and Portobello Mushrooms are a great choice

Recipe Blog - Peruvian Vegan - ingredients

Gather the ingredients for your sauces

Recipe Blog - Peruvian Vegan - greensauce

A stick blender or full-sized blender is ideal for the green sauce

Recipe Blog - Peruvian Vegan - grill1

Grill the veg over direct heat and begin basting right away

Recipe Blog - Peruvian Vegan - grill2

If the veggies aren't finished cooking but getting too crisp on the outside, move them off of the lit burners, but continue brushing with sauce

Recipe Blog - Peruvian Vegan - serve1

Serve your saucy veggies with extra sauce, the green sauce for dipping and a big bowl of rice

Recipe Blog - Peruvian Vegan - serve2

A squeeze of lime and a drizzle of green sauce bring extra oomph

Recipe Blog - Peruvian Vegan - serve3

So vibrant and delicious!

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Recipe Blog - Peruvian Vegan - ingredients1

Cauliflower steaks and Portobello Mushrooms are a great choice

Recipe Blog - Peruvian Vegan - ingredients

Gather the ingredients for your sauces

Recipe Blog - Peruvian Vegan - greensauce

A stick blender or full-sized blender is ideal for the green sauce

Recipe Blog - Peruvian Vegan - grill1

Grill the veg over direct heat and begin basting right away

Recipe Blog - Peruvian Vegan - grill2

If the veggies aren't finished cooking but getting too crisp on the outside, move them off of the lit burners, but continue brushing with sauce

Recipe Blog - Peruvian Vegan - serve1

Serve your saucy veggies with extra sauce, the green sauce for dipping and a big bowl of rice

Recipe Blog - Peruvian Vegan - serve2

A squeeze of lime and a drizzle of green sauce bring extra oomph

Recipe Blog - Peruvian Vegan - serve3

So vibrant and delicious!