Colombian Recipes Vegan: Delicious Plant-Based Dishes

Colombian cuisine is an explosion of color, flavor, and cultural tradition. But if you think going vegan means missing out on the heart of Colombian cooking, think again!

Colombia’s diverse regions have always featured an abundance of plant-based ingredients—think fresh corn, beans, yuca, plantains, and tropical fruits. In this post, I’m sharing my favorite Colombian vegan recipes that capture the authentic taste and spirit of this South American gem, all without animal products.

Whether you’re a longtime vegan, just dabbling, or simply curious about global plant-based cooking, you’ll find joy in these vibrant dishes. Let’s dive into a Colombian vegan feast that will transport your senses straight to Bogotá, Medellín, and beyond!

Why You’ll Love This Recipe

Colombian vegan recipes are more than just healthy—they’re a celebration of flavor and culture. Each dish offers a unique combination of earthy spices, hearty legumes, and sweet tropical produce.

These recipes are:

• Authentic: Inspired by traditional Colombian family favorites, but made 100% plant-based.
• Nutritious: Packed with fiber, vitamins, and plant-based protein.
• Accessible: Made with ingredients found in most grocery stores.
• Vibrant: Bursting with color, texture, and bold flavors.
• Perfect for Sharing: These are crowd-pleasers, ideal for family dinners or festive gatherings.

“With the right ingredients, vegan Colombian food can be just as satisfying and soulful as the originals.”

Colombian Vegan Recipes: A Flavorful Listicle

Ready to spice up your plant-based repertoire? Here are five classic Colombian recipes made entirely vegan.

Each includes a detailed recipe so you can mix and match or create a full Colombian feast!

Vegan Arepas con Hogao (Corn Cakes with Tomato-Onion Sauce)

Ingredients

Equipment

• Mixing bowl
• Cast iron skillet or griddle
• Spatula
• Saucepan
• Knife & cutting board

Instructions

1. Mix the arepa dough: In a large bowl, combine pre-cooked cornmeal and salt. Gradually add warm water, mixing with your hands until a smooth, pliable dough forms. Let rest 5 minutes.
2. Shape the arepas: Divide dough into 8 balls. Flatten each into a ½-inch thick disc.
3. Cook the arepas: Heat oil in a skillet over medium heat. Cook arepas 4-5 minutes per side, until golden and slightly crispy. Keep warm.
4. Prepare the hogao: In a saucepan, heat olive oil over medium. Add onions and cook until translucent. Stir in garlic, bell pepper, and tomatoes. Cook for 10 minutes until soft.
5. Season: Add cumin, salt, and pepper. Simmer until sauce thickens, about 10 minutes more. Stir in cilantro.
6. Serve: Spoon hogao over warm arepas. Enjoy as a snack or side!

Tips & Variations

• Try stuffing arepas with sautéed mushrooms, black beans, or vegan cheese for extra heartiness.
• Hogao is also delicious on rice, roasted potatoes, or as a dip for cassava fries.
• For a gluten-free version, ensure your masarepa is certified gluten-free.

Nutrition Facts

Serving Suggestions

• Pair with other arepa variations for a Colombian brunch.
• Serve alongside a simple avocado salad and black coffee.
• Top with vegan cheese or sautéed spinach for extra flavor.

Sancocho de Verduras (Colombian Vegetable Stew)

Ingredients

• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 ears corn, cut into chunks
• 1 large potato, cubed
• 1 large yuca (cassava), peeled and chopped
• 2 ripe plantains, cut into 2-inch pieces
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 8 cups vegetable broth
• 1 tsp cumin
• 1 tsp turmeric (optional)
• Salt & pepper to taste
• 1/2 cup chopped cilantro
• Juice of 1 lime

Equipment

• Large soup pot
• Wooden spoon
• Cutting board & knife
• Ladle

Instructions

1. Sauté aromatics: Heat oil in a large pot. Add onion and garlic, cook until fragrant.
2. Add vegetables: Stir in carrot, bell pepper, potato, yuca, and corn. Sauté for 5 minutes.
3. Simmer: Pour in broth, cumin, and turmeric. Bring to a boil, reduce heat, and simmer 20 minutes.
4. Add plantain and zucchini: Continue simmering until all vegetables are tender, about 20 more minutes.
5. Finish: Season with salt, pepper, cilantro, and lime juice.
6. Serve hot: Ladle into bowls and garnish with extra cilantro.

Tips & Variations

• Swap yuca for sweet potato if unavailable.
• Add cooked beans or lentils for more protein.
• Leftovers taste even better the next day!

Nutrition Facts

Serving Suggestions

• Serve with a squeeze of fresh lime and slices of avocado.
• Pair with homemade banana pancakes for a unique brunch.
• Enjoy with a side of rice or quinoa for a heartier meal.

Ensalada de Palmitos y Mango (Hearts of Palm & Mango Salad)

Ingredients

• 1 can hearts of palm, drained and sliced
• 1 large ripe mango, peeled and diced
• 1 red onion, finely sliced
• 1 red bell pepper, diced
• 2 tbsp fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt & pepper to taste

Equipment

• Salad bowl
• Knife & cutting board
• Mixing spoon

Instructions

1. Combine: In a large bowl, gently toss together hearts of palm, mango, onion, bell pepper, and cilantro.
2. Dress: Add lime juice, olive oil, salt, and pepper. Toss again.
3. Chill: Let salad sit for 10-15 minutes to allow flavors to meld.
4. Serve: Serve cold as a refreshing starter or side.

Tips & Variations

• Add sliced avocado or cucumber for extra creaminess and crunch.
• Drizzle with a touch of agave for extra sweetness.
• Great as a topping for tacos or arepas!

Nutrition Facts

Serving Suggestions

• Serve over mixed greens for a light lunch.
• Pair with Bamia Palestinian Vegetarian stew for a fusion meal.
• Top with roasted peanuts for extra crunch.

Patacones (Twice-Fried Plantains)

Ingredients

• 2 green plantains
• Vegetable oil for frying
• Salt to taste

Equipment

• Frying pan
• Slotted spoon
• Paper towels
• Knife
• Flat-bottomed cup or tostonera

Instructions

1. Peel plantains: Cut off ends, slice lengthwise, and remove peel. Cut into 2-inch chunks.
2. First fry: Heat oil in pan over medium. Fry plantain chunks until just golden, about 3 minutes. Remove and drain.
3. Flatten: Using a cup or tostonera, gently press each fried chunk into a flat disc.
4. Second fry: Return discs to hot oil and fry until crispy and deeply golden, about 2 minutes per side.
5. Season: Drain on paper towels and sprinkle with salt.
6. Serve: Serve hot with guacamole, salsa, or vegan cheese.

Tips & Variations

• Try dusting with homemade vegan chili powder for a spicy twist.
• Patacones are perfect for dipping into hogao or black bean dip.
• For extra flavor, sprinkle with garlic powder or smoked paprika.

Nutrition Facts

Serving Suggestions

• Serve as an appetizer with salsa or guacamole.
• Use as a crunchy side with soups or stews.
• Top with vegan cheese, black beans, and cilantro for loaded patacones.

Arroz con Coco Vegano (Vegan Coconut Rice)

Ingredients

• 2 cups long-grain white rice, rinsed
• 1 can (14 oz) coconut milk
• 1 ½ cups water
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp coconut oil
• 1/2 cup raisins (optional)

Equipment

• Rice cooker or heavy-bottomed pot
• Wooden spoon
• Measuring cups

Instructions

1. Combine: In a pot, mix rinsed rice, coconut milk, water, sugar, salt, and coconut oil.
2. Cook: Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes, until rice is tender and liquid is absorbed.
3. Finish: Stir in raisins, if using. Fluff with a fork.
4. Serve: Serve warm as a side to main dishes or as a sweet snack.

Tips & Variations

• For richer flavor, toast the rice in coconut oil before adding liquid.
• Swap raisins for diced dried mango or pineapple for a tropical twist.
• Cook in a rice cooker for ease and perfect texture.

Nutrition Facts

Serving Suggestions

• Serve as a side for sancocho or grilled veggies.
• Top with fresh pineapple or mango for a sweet breakfast.
• Pair with spicy beans for a hearty lunch.

Conclusion

Colombian vegan recipes embody the warmth and creativity of Colombia’s culinary heritage—without compromising your plant-based values. From the crispy crunch of patacones to the comforting embrace of sancocho, these recipes showcase just how satisfying, vibrant, and accessible vegan Latin American cooking can be.

With a few simple swaps and a little know-how, you can enjoy the essence of Colombia in your own kitchen any night of the week.

If you loved these recipes, be sure to check out more global plant-based inspiration in A to Z Vegetarian Recipes for Every Meal and Occasion or try a healthy twist with Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Colombian vegan cooking is just the beginning—let’s keep exploring and celebrating delicious diversity, every day!

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