Vegan Traditional Guatemalan Fiambre

Experience the vibrant flavors of Guatemala with this Vegan Traditional Guatemalan Fiambre, a plant-based twist on the iconic dish traditionally enjoyed during Día de los Santos (All Saints’ Day). This colorful and flavor-packed salad features an array of crisp and tender vegetables, including green beans, carrots, and cauliflower, complemented by tangy pickled beets, hearts of palm, and artichoke hearts. A zesty vinaigrette made with olive oil, vinegar, and Dijon mustard ties everything together, while optional add-ins like vegan sausage or pickled jalapeños add depth and heat. Perfect for serving chilled, this fiambre is a harmonious blend of textures and flavors, making it an ideal centerpiece for a festive table or a unique potluck dish. Completely vegan and naturally gluten-free, it’s a wholesome celebration of Guatemala’s culinary heritage.

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Prepare the vegetables by washing, cutting, and slicing as needed. Keep each vegetable separated for proper cooking.

Step 2

In a large pot, bring 2 cups of vegetable broth and bay leaves to a boil.

Step 3

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.

Step 4

Prepare the vinaigrette by whisking together the white vinegar, olive oil, Dijon mustard, salt, and black pepper in a bowl.

Step 5

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.

Step 6

Drizzle the prepared vinaigrette over the vegetable mixture and gently toss to coat evenly.

Step 7

If using vegan sausage or another plant-based protein, lightly sauté or cook according to package instructions, then add to the mixture.

Step 8

Sprinkle the chopped parsley over the fiambre and toss gently one final time.

Step 9

Refrigerate the fiambre for at least 2 hours to let the flavors combine. Traditionally, fiambre is served chilled.

Step 10

Before serving, give the fiambre a taste and adjust seasoning with additional salt or vinegar, if desired.

Nutrition Facts

Serving size	(3046.4g)

Amount per serving	% Daily Value*
Calories	2446.6

Total Fat 124.1g	0%
Saturated Fat 19.6g	0%
Polyunsaturated Fat 9.2g
Cholesterol 5.0mg	0%
Sodium 11123.4mg	0%
Total Carbohydrate 257.7g	0%
Dietary Fiber 87.0g	0%
Total Sugars 81.5g
Protein 99.3g	0%

Vitamin D 0IU	0%
Calcium 1208.7mg	0%
Iron 39.2mg	0%
Potassium 7639.4mg	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: 43.9%

Protein: 15.6%

Carbs: 40.5%