Colombian cuisine is bursting with vibrant colors, bold flavors, and comforting dishes that draw inspiration from the country’s rich cultural tapestry. But if you think going vegan means missing out on the magic of Colombian food, think again!
In this post, I’ll show you how to create an authentic, soul-satisfying Colombian vegan recipe—Vegan Colombian Ajiaco. This hearty stew is traditionally made with chicken and cream, but my plant-based twist keeps all the cozy flavors and textures, while making it completely vegan and nourishing.
Whether you’re a seasoned plant-based eater or just looking to bring something new and exciting to your table, this recipe is guaranteed to delight your senses and win over even the most skeptical foodies.
Embrace the essence of Colombia in every spoonful—let’s get cooking!
Why You’ll Love This Recipe
- Authentic Flavors: This vegan Ajiaco captures the comforting, herbal, and smoky notes of the original dish using plant-based ingredients.
- Hearty & Satisfying: With potatoes, corn, and vegan “chicken,” this stew is filling enough for lunch or dinner.
- Easy to Prepare: Simple steps and accessible ingredients mean anyone can bring a taste of Colombia into their kitchen.
- Nutrient-Rich: Packed with fiber, vitamins, and minerals from a variety of vegetables and herbs.
- Customizable: Make it your own by swapping veggies or using your favorite plant-based protein.
- Dairy-Free & Gluten-Free: Perfect for those with dietary sensitivities or anyone following a vegan lifestyle.
- Leftovers Are Even Better: The flavors deepen overnight, making tomorrow’s lunch a treat!
Ingredients
| Ingredient | Quantity |
|---|---|
| Yukon Gold potatoes | 3 large, peeled and diced |
| Russet potatoes | 2 large, peeled and diced |
| Red potatoes | 2 medium, unpeeled and diced |
| Fresh corn on the cob | 2 ears, sliced into 2-inch rounds |
| Vegan chicken strips or jackfruit | 1 ½ cups, shredded |
| Yellow onion | 1 medium, diced |
| Garlic cloves | 3, minced |
| Vegetable broth | 6 cups |
| Guascas* (dried Colombian herb; can sub dried oregano) | 2 tbsp |
| Fresh cilantro | ⅓ cup, chopped |
| Scallions | 2, chopped (plus extra for garnish) |
| Salt | 1 ½ tsp (or to taste) |
| Black pepper | ½ tsp |
| Avocado | 1, sliced (for serving) |
| Capers | 2 tbsp (for serving) |
| Plant-based cream or coconut cream | ¼ cup (optional, for serving) |
*Guascas is what gives Ajiaco its unique flavor. Find it at Latin markets or substitute with dried oregano if needed.
Equipment
- Large soup pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
- Serving bowls
Instructions
-
Prep the ingredients:
Peel and dice the Yukon Gold and Russet potatoes. Dice the red potatoes with the skin on for extra texture.
Slice the corn cobs into rounds and chop the onion, garlic, scallions, and cilantro. If using jackfruit or vegan chicken, shred into bite-sized pieces.
-
Sauté the aromatics:
Heat a splash of vegetable broth (or a bit of oil, if preferred) in a large soup pot over medium heat. Add onion, garlic, and scallions.
Cook, stirring, until fragrant and soft—about 3-4 minutes.
-
Add potatoes and broth:
Stir in all the potatoes, corn rounds, and pour in the vegetable broth. Increase heat to bring to a boil, then reduce to a simmer.
-
Simmer until potatoes are tender:
Add the guascas (or oregano), salt, and pepper. Cover and simmer gently for about 25-30 minutes, stirring occasionally.
The potatoes should begin to break down, giving the soup a creamy texture.
-
Add vegan protein:
Stir in the shredded vegan chicken or jackfruit. Simmer for another 10 minutes to allow the flavors to meld.
-
Finish with herbs:
Stir in fresh cilantro. Taste and adjust seasoning as needed.
-
Serve:
Ladle the hot Ajiaco into bowls. Top each bowl with sliced avocado, a spoonful of capers, a drizzle of plant-based cream or coconut cream, and extra chopped scallions for garnish.
Tips & Variations
“Ajiaco is all about the potatoes! Use a mix of starchy and waxy potatoes for the perfect creamy yet chunky texture.”
- No Guascas? Substitute with a mix of dried oregano and a tiny pinch of bay leaf for a similar herbal note.
- Protein swaps: Use sautéed mushrooms, tofu cubes, or chickpeas if you don’t have vegan “chicken” or jackfruit.
- Corn alternatives: If fresh corn isn’t available, frozen corn kernels work—just stir in at the end of cooking.
- Add greens: Chopped spinach or kale can be stirred in at the last minute for extra nutrition.
- Spice it up: Add a pinch of vegan chili powder for a subtle kick.
- Make it creamy: For an even richer soup, use cashew cream or your favorite dairy-free creamer.
Nutrition Facts
| Nutrient | Per Serving (1 bowl) |
|---|---|
| Calories | 320 |
| Protein | 7g |
| Fat | 7g |
| Carbohydrates | 57g |
| Fiber | 8g |
| Sugar | 4g |
| Sodium | 780mg |
| Vitamin C | 30% DV |
| Iron | 15% DV |
Note: Nutrition values are approximate and can vary based on specific brands and substitutions.
Serving Suggestions
- Traditional sides: Serve with sliced avocado, capers, and a drizzle of plant-based cream for the authentic Colombian experience.
- With crusty bread: Try alongside a slice of soft gluten-free vegan bread for dipping.
- As a main course: This Ajiaco is hearty enough to stand alone, but a simple salad on the side adds freshness.
- With arepas: Pair with vegetarian arepas for a true Colombian feast.
- Lunch leftovers: Store extra soup in the fridge and reheat for a comforting lunch the next day—flavors improve as it sits!
Conclusion
Colombian vegan cuisine is a joyful celebration of color, flavor, and wholesome ingredients. This Vegan Ajiaco brings all the warmth and heart of Colombian comfort food to your table, without any animal products.
By using a medley of potatoes, fresh corn, aromatic herbs, and plant-based protein, you create a dish that’s as satisfying and nourishing as the original. Whether you’re new to Colombian flavors or already a fan, this recipe promises a bowlful of comfort and authenticity that everyone can enjoy.
Don’t be afraid to make it your own—experiment with different proteins, herbs, and toppings. And if you’re looking for more vibrant vegan recipes, check out A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals for inspiration.
Buen provecho!
📖 Recipe Card: Vegan Colombian Arepas
Description: These vegan arepas are a delicious twist on a Colombian classic, made with simple ingredients and perfect for any meal. Enjoy them hot off the griddle, stuffed with your favorite plant-based fillings.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 6 arepas
Ingredients
- 2 cups pre-cooked cornmeal (masarepa)
- 2 1/4 cups warm water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup cooked black beans
- 1/2 ripe avocado, sliced
- 1/4 cup diced tomato
- 2 tablespoons chopped cilantro
- 1/4 teaspoon ground cumin
Instructions
- In a bowl, combine cornmeal, salt, and warm water.
- Mix until a soft dough forms; let rest for 5 minutes.
- Divide dough into 6 balls and flatten into discs about 1/2 inch thick.
- Heat olive oil in a skillet over medium heat.
- Cook arepas for 5-7 minutes on each side until golden and cooked through.
- In a small bowl, mix black beans, tomato, cilantro, and cumin.
- Slice arepas open and stuff with bean mixture and avocado.
- Serve warm.
Nutrition: Calories: 220 kcal | Protein: 5 g | Fat: 6 g | Carbs: 36 g
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