Vegan Traditional Guatemalan Fiambre
Experience a vibrant twist on a classic Guatemalan dish with this Vegan Traditional Guatemalan Fiambre. Packed with an array of colorful vegetables like green beans, cauliflower, and pickled beets, along with delicious additions like hearts of palm, artichokes, olives, and capers, this dish is a feast for both the eyes and palate. Tossed in a tangy vinaigrette made with olive oil, white vinegar, and Dijon mustard, every bite bursts with bold, zesty flavors. Rooted in Guatemalan heritage, this chilled salad is traditionally served on Día de los Muertos, but its refreshing and hearty appeal makes it perfect for any occasion. Whether you include optional vegan sausage for added protein or keep it purely plant-based, this recipe is an easy yet impressive way to celebrate vibrant Latin American flavors in your kitchen. Ready in under an hour and serving six, it’s as versatile as it is delicious—ideal for family meals or festive gatherings.
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Recipe Information
Ingredients
- 1 cup Green beans, trimmed and halved
- 1 cup Carrots, sliced into thin rounds
- 1 cup Cauliflower florets
- 1 cup Pickled beets, sliced
- 1 cup Green peas, cooked
- 1 cup Canned chickpeas, rinsed and drained
- 1 cup Hearts of palm, sliced
- 1 cup Artichoke hearts, quartered
- 1 cup Radishes, thinly sliced
- 0.5 cup Pickled jalapeños, sliced (optional for heat)
- 0.5 cup Olives, green or black, pitted and halved
- 2 tablespoons Capers
- 0.5 cup Fresh parsley, chopped
- 0.25 cup White vinegar
- 0.25 cup Olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable broth
- 2 units Bay leaves
- 1 cup Vegan sausage or protein, sliced (optional)
Instructions
Prepare the vegetables by washing, cutting, and slicing as needed. Keep each vegetable separated for proper cooking.
In a large pot, bring 2 cups of vegetable broth and bay leaves to a boil.
Blanch the green beans, carrots, and cauliflower in the boiling broth for 2-3 minutes each or until just tender. Remove each vegetable individually and set aside to cool.
Prepare the vinaigrette by whisking together the white vinegar, olive oil, Dijon mustard, salt, and black pepper in a bowl.
In a large mixing bowl, combine the cooked green beans, carrots, cauliflower, green peas, chickpeas, hearts of palm, artichoke hearts, radishes, pickled beets, jalapeños (if using), olives, and capers.
Drizzle the prepared vinaigrette over the vegetable mixture and gently toss to coat evenly.
If using vegan sausage or another plant-based protein, lightly sauté or cook according to package instructions, then add to the mixture.
Sprinkle the chopped parsley over the fiambre and toss gently one final time.
Refrigerate the fiambre for at least 2 hours to let the flavors combine. Traditionally, fiambre is served chilled.
Before serving, give the fiambre a taste and adjust seasoning with additional salt or vinegar, if desired.
Nutrition Facts
Calories |
2447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.1 g | 159% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 11123 mg | 484% | |
| Total Carbohydrate | 257.7 g | 94% | |
| Dietary Fiber | 87.0 g | 311% | |
| Total Sugars | 81.5 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1209 mg | 93% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 7639 mg | 163% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
