Vegan Argentinian Asado

Transport your taste buds to the vibrant heart of Argentina with this *Vegan Argentinian Asado*, a plant-based twist on the beloved South American barbecue tradition. This recipe showcases the smoky, char-grilled flavors of classic asado, featuring perfectly seasoned portobello mushrooms, zucchini, red bell peppers, and sweet corn on the cob, all brought to life on the grill. Brushed with a smoky olive oil marinade and finished with a zesty squeeze of fresh lemon, each bite is bursting with flavor. The star of this dish is the tangy, herbaceous chimichurri sauce, made with garlic, parsley, and an extra kick of freshness to tie it all together. Easy to prepare in just under an hour, this vegan asado is perfect for summer cookouts or weeknight grilling, offering a colorful, healthy, and cruelty-free celebration of Argentina’s rich culinary heritage. Pair with crusty bread or a crisp side salad for an unforgettable plant-based feast!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 large caps Portobello mushrooms
• 2 whole Red bell peppers
• 2 medium Zucchini
• 4 ears Corn on the cob
• 1 cup Chimichurri sauce
• 4 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 1 whole, sliced Lemon
• 0.5 cup, chopped Flat-leaf parsley
• 2 cloves, minced Garlic

Directions

Step 1

Preheat your grill to medium heat.

Step 2

Clean the portobello mushroom caps by gently wiping them with a damp cloth and then remove the stems.

Step 3

Slice the red bell peppers into quarters and remove the seeds.

Step 4

Cut the zucchini lengthwise into thick slices, about 1/2 inch thick.

Step 5

In a small bowl, mix together olive oil, salt, black pepper, and smoked paprika.

Step 6

Brush the mixed olive oil onto the portobello mushrooms, red bell peppers, and zucchini slices.

Step 7

Place the corn on the cob, mushroom caps, bell pepper slices, and zucchini on the grill.

Step 8

Grill the vegetables, turning occasionally, until they have nice grill marks and are tender. This should take about 20-25 minutes. The corn may take slightly longer.

Step 9

Toward the end of grilling, squeeze lemon slices over the vegetables to add brightness and a hint of acidity.

Step 10

Meanwhile, in a small bowl, combine chimichurri sauce, minced garlic, and chopped parsley. Set aside.

Step 11

Once the vegetables are grilled, transfer them to a serving platter.

Step 12

Drizzle or serve the chimichurri sauce on the side for your guests to add as they prefer.

Step 13

Serve hot and enjoy your Vegan Argentinian Asado with crusty bread or a side salad.

Nutrition Facts

Serving size	(1869.3g)

Amount per serving	% Daily Value*
Calories	2152.7

Total Fat 159.5g	0%
Saturated Fat 26.1g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 8079.3mg	0%
Total Carbohydrate 159.4g	0%
Dietary Fiber 38.5g	0%
Total Sugars 72.8g
Protein 44.5g	0%

Vitamin D 1.5IU	0%
Calcium 427.3mg	0%
Iron 16.2mg	0%
Potassium 5414.3mg	0%

*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.

Source of Calories

Fat: 63.8%

Protein: 7.9%

Carbs: 28.3%