Colombian Recipes Vegetarian: Delicious Meat-Free Dishes

Colombian cuisine is a vibrant tapestry of flavors, colors, and traditions, often celebrated for its rich meats and hearty stews. But what if you’re vegetarian or simply looking to add more plant-based meals to your weekly rotation?

The good news is that Colombia’s food culture is bursting with vegetarian possibilities—whether you’re craving comforting stews, savory corn cakes, or bright, zesty salads. In this post, you’ll discover a collection of Colombian vegetarian recipes that capture the authentic spirit of Colombia while being completely meat-free.

From breakfast to dinner, these dishes showcase ingredients like fresh corn, beans, plantains, and tropical vegetables, making them both wholesome and deeply satisfying.

If you love exploring international vegetarian dishes or want to impress friends and family with something unique, these Colombian recipes are just what you need. Let’s dive into the heart of Colombia with these irresistible plant-based creations!

Why You’ll Love This Recipe

• Authentic Flavors: Each dish is inspired by traditional Colombian cuisine, bringing the country’s bold, comforting flavors right to your table.
• Easy to Make: These recipes use accessible ingredients and straightforward steps, making them perfect for weeknight dinners or festive gatherings.
• Healthy and Nourishing: Packed with fiber, vitamins, and plant-based protein, these meals support a balanced diet.
• Versatile: Many of these dishes can be enjoyed for breakfast, lunch, or dinner, and they’re easy to customize to suit your taste.
• Perfect for Sharing: Colombian food is all about community—these vegetarian recipes are ideal for family-style serving and sharing.

Colombian Vegetarian Recipes List

Here are our top picks for Colombian vegetarian recipes you can make at home. Each recipe below comes with detailed ingredients, steps, and tips for the best results.

• Arepas de Queso (Cheese Corn Cakes)
• Ajiaco Vegetariano (Vegetarian Potato Soup)
• Patacones (Twice-Fried Plantains)
• Hogao Salsa (Colombian Creole Sauce)
• Ensalada de Repollo (Colombian Cabbage Salad)

Arepas de Queso (Cheese Corn Cakes)

Ingredients

• 2 cups precooked cornmeal (masarepa)
• 2 cups warm water
• 1 cup grated mozzarella or queso fresco
• 1/2 cup milk (optional, for richer dough)
• 1 tsp salt
• 2 tbsp butter or vegetable oil (plus more for cooking)

Equipment

• Large mixing bowl
• Wooden spoon or spatula
• Non-stick skillet or griddle
• Measuring cups and spoons
• Spatula for flipping

Instructions

1. Combine the ingredients.

   In a large bowl, mix the cornmeal, salt, and warm water. Stir until the dough starts to form.

   Add the cheese, milk (if using), and butter. Mix until smooth.

2. Shape the arepas.

   Divide the dough into 8 balls. Flatten each ball into a disc about 1/2 inch thick.

3. Cook the arepas.

   Heat a non-stick skillet over medium heat and lightly grease with oil or butter. Place arepas on the skillet, cooking for 4-5 minutes per side, until golden and crispy.

4. Serve warm.

   Enjoy hot, filled with extra cheese or your favorite toppings!

Tips & Variations

• For a vegan version, use vegan cheese and plant-based milk or water. Arepas are also delicious filled with sautéed mushrooms, beans, or even guacamole!

• Try baking the arepas after pan-frying for extra crispiness.
• Stuff with black beans and avocado for added protein.

Nutrition Facts

Serving Suggestions

• Serve with hogao salsa for a traditional touch.
• Pair with a fresh salad or a bowl of ajiaco vegetariano.
• Great as a breakfast, snack, or side dish for any meal.

Ajiaco Vegetariano (Vegetarian Potato Soup)

Ingredients

• 4 cups vegetable broth
• 2 large russet potatoes, peeled and cubed
• 2 large yellow potatoes, peeled and cubed
• 2 medium red potatoes, peeled and cubed
• 1 ear of corn, cut into rounds
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, sliced
• 1/2 cup peas
• 1 avocado, sliced (for topping)
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp ground cumin
• 2 tbsp olive oil

Equipment

• Large soup pot
• Cutting board and knife
• Ladle
• Measuring cups and spoons

Instructions

1. Sauté the vegetables.

   Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrot, sautéing for 4-5 minutes until softened and fragrant.

2. Add potatoes and broth.

   Add all potatoes, peas, and corn to the pot. Pour in vegetable broth.

   Season with salt, pepper, and cumin.

3. Simmer.

   Bring to a boil, then reduce heat and simmer partially covered for 30-35 minutes, or until potatoes are tender and soup thickens.

4. Finish and serve.

   Stir in fresh cilantro. Ladle soup into bowls, top with avocado slices, and enjoy hot.

Tips & Variations

• Try adding guasca (a Colombian herb) if you can find it—it gives a truly authentic flavor!

• For a heartier soup, add cooked beans or tofu cubes.
• Serve with a side of rice or arepas for a filling meal.

Nutrition Facts

Serving Suggestions

• Garnish with capers and a squeeze of lime for extra flavor.
• Enjoy with a slice of rustic bread or arepas.
• Serve as a starter or main course for a Colombian-inspired meal.

Patacones (Twice-Fried Green Plantains)

Ingredients

• 3 large green plantains
• Vegetable oil (for frying)
• 1 tsp salt
• 1/2 tsp garlic powder (optional)

Equipment

• Sharp knife
• Cutting board
• Heavy skillet or Dutch oven
• Slotted spoon or tongs
• Paper towels
• Flat-bottomed cup or tostonera (for smashing)

Instructions

1. Prepare plantains.

   Peel plantains and cut into 1-inch thick slices.

2. First fry.

   Heat oil in a skillet over medium-high heat. Fry plantain pieces for 2-3 minutes per side, until just golden but not crisp.

   Remove and drain on paper towels.

3. Smash plantains.

   Using a cup or tostonera, gently flatten each plantain piece to about 1/2 inch thick.

4. Second fry.

   Return flattened plantains to hot oil. Fry again for 2-3 minutes per side, until golden and crispy.

   Sprinkle with salt and optional garlic powder.

5. Serve hot.

   Enjoy as a snack, side, or appetizer.

Tips & Variations

• Serve with hogao salsa or guacamole for dipping!

• Top with crumbled cheese for extra flavor.
• Try adding a sprinkle of chili powder for a spicy kick. For a homemade version, see our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Nutrition Facts

Serving Suggestions

• Serve alongside black beans and rice for a filling meal.
• Great as a crunchy side to ajiaco or any Colombian stew.
• Pair with a zesty cabbage salad for a refreshing contrast.

Hogao Salsa (Colombian Creole Sauce)

Ingredients

• 2 tbsp olive oil
• 1 large tomato, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 bell pepper, diced
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Equipment

• Small skillet
• Wooden spoon
• Cutting board and knife

Instructions

1. Sauté aromatics.

   Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until soft and translucent.

2. Add tomato and pepper.

   Stir in diced tomato and bell pepper. Cook for 6-8 minutes, until tomatoes break down and sauce thickens.

3. Season and finish.

   Add cumin, salt, pepper, and cilantro. Stir well and simmer another 2-3 minutes.

   Serve warm over arepas, patacones, or rice.

Tips & Variations

• Hogao is a staple in Colombian households—double the batch and refrigerate for up to a week!

• Add chili flakes for extra heat, or sweet paprika for a smoky twist.
• Delicious as a topping for eggs, grilled veggies, or as a dip for bread.

Nutrition Facts

Serving Suggestions

• Serve over arepas, patacones, or even roasted potatoes.
• Use as a sauce for bean or lentil bowls—try it with recipes from A to Z Vegetarian Recipes for Every Meal and Occasion.
• Great as a sandwich spread or taco topping for fusion meals.

Ensalada de Repollo (Colombian Cabbage Salad)

Ingredients

• 3 cups shredded green cabbage
• 1 carrot, grated
• 2 tbsp red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 3 tbsp white vinegar
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp sugar

Equipment

• Mixing bowl
• Whisk or fork
• Knife and cutting board

Instructions

1. Prepare the vegetables.

   In a large bowl, combine shredded cabbage, grated carrot, red onion, and cilantro.

2. Make the dressing.

   In a small bowl, whisk together vinegar, olive oil, salt, pepper, and sugar until well combined.

3. Toss and chill.

   Pour dressing over the cabbage mixture, toss well, and refrigerate for at least 30 minutes before serving to let flavors meld.

Tips & Variations

• For extra crunch, add thinly sliced radishes or bell peppers.

• Try substituting lime juice for vinegar for a citrusy flair.
• This salad is a perfect make-ahead side for picnics or potlucks!

Nutrition Facts

Serving Suggestions

• Serve as a bright side to patacones or arepas.
• Layer in sandwiches or wraps for extra crunch.
• Pairs well with grilled tofu or beans for a light meal. For more protein-packed salads, check out Best Vegan Salad Bowl Recipes for Fresh Healthy Meals.

Conclusion

Bringing Colombian flavors into your home kitchen is a delicious adventure—especially when you explore the possibilities of vegetarian Colombian recipes. From golden arepas to comforting ajiaco and crispy patacones, these dishes showcase how plant-based meals can be every bit as satisfying and full of character as their traditional counterparts.

They’re proof that you don’t need meat to enjoy the warmth, color, and joy of Colombian cuisine!

If you’re inspired to keep exploring global vegetarian dishes, don’t miss our guides to Cheap Vegetarian Recipes For Families Everyone Will Love and Arepas Recipe Vegetarian: Easy and Delicious Plant-Based Ideas for more creative, affordable meals.

Whether you’re vegetarian, vegan, or just looking for fresh new recipes, Colombian cooking has something for everyone. Try these recipes, share them with friends, and bring a taste of Colombia to your table today!

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