Vegetarian Traditional Guatemalan Fiambre
Discover the vibrant world of Guatemalan cuisine with this Vegetarian Traditional Guatemalan Fiambre recipe, a stunning dish perfect for special occasions like Día de los Muertos. Brimming with an array of colorful vegetables—from crisp green beans and tender cauliflower to earthy beets and crunchy radishes—this plant-based version of the classic salad is a celebration of seasonal produce and bold flavors. The vegetables are marinated in a tangy pickling solution infused with bay leaves, vinegar, oregano, and pepper, creating a zesty, refreshing profile that pairs beautifully with golden sautéed tofu. Artichoke hearts, hearts of palm, chickpeas, and pickled pearl onions add texture and a unique twist to this traditional fare, while a sprinkle of fresh parsley and pimentos brings it all together. Best served chilled, this dish is a show-stopping centerpiece for gatherings or a flavorful way to explore Guatemalan traditions from your own kitchen.
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Recipe Information
Ingredients
- 1 head Cabbage, finely shredded
- 3 large Carrots, peeled and sliced
- 2 cups Green beans, trimmed and chopped into 2-inch pieces
- 1 medium head Cauliflower, cut into small florets
- 1 cup Corn kernels (fresh or frozen)
- 2 medium Red beets, boiled and sliced
- 1 cup Green peas (fresh or frozen)
- 5 large Radishes, thinly sliced
- 1 cup Hearts of palm, sliced
- 1 cup Artichoke hearts, quartered
- 1 cup Pickled pearl onions
- 1 can (15 oz) Canned chickpeas, drained and rinsed
- 8 oz Firm tofu, cubed
- 2 tablespoons Vegetable oil
- 1.5 cups White vinegar
- 1.5 cups Water
- 2 Bay leaves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 0.5 cup Parsley, chopped for garnish
- 0.5 cup Pimentos (jarred, sliced)
Instructions
Prepare the vegetables: Boil a large pot of water and add a pinch of salt. Blanche the carrots, green beans, cauliflower, and corn for 2-3 minutes and then transfer them to an ice bath to stop the cooking process. Drain and set aside.
Prepare the beets: In a separate pot, boil the beets until tender, about 20 minutes. Let them cool, then peel and slice thinly.
Make the pickling solution: In a medium saucepan, combine the white vinegar, water, bay leaves, salt, black pepper, and dried oregano. Bring to a gentle boil, then reduce the heat and let it simmer for 5 minutes. Remove from heat.
Marinate the vegetables: Place the blanched vegetables, beets, hearts of palm, artichoke hearts, radishes, chickpeas, and pickled pearl onions into a large mixing bowl. Pour the pickling solution over the vegetables and toss gently to coat. Cover and refrigerate for at least 2 hours or preferably overnight for the flavors to meld.
Prepare the tofu: Heat the vegetable oil in a skillet over medium heat. Add the cubed tofu and sauté until golden brown on all sides. Set aside to cool.
Assemble the salad: On a large platter, arrange the marinated vegetable mixture. Scatter the tofu cubes evenly over the top. Garnish with pimentos and fresh parsley.
Serve chilled or at room temperature. Enjoy this vibrant, flavorful dish with family and friends!
Nutrition Facts
Calories |
2413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9698 mg | 422% | |
| Total Carbohydrate | 374.0 g | 136% | |
| Dietary Fiber | 128.2 g | 458% | |
| Total Sugars | 129.8 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3017 mg | 232% | |
| Iron | 47.8 mg | 266% | |
| Potassium | 10323 mg | 220% | |
*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.
