Vegetarian Traditional Guatemalan Fiambre

Celebrate the vibrant flavors of Guatemala with this Vegetarian Traditional Guatemalan Fiambre, a colorful and hearty dish perfect for festive gatherings or a unique weeknight meal. This plant-based spin on the classic fiambre highlights an array of fresh vegetables—like cabbage, beets, radishes, and cauliflower—paired with briny pickled onions, tender hearts of palm, and golden sautéed tofu. Infused with a tangy homemade pickling solution and garnished with vibrant parsley and pimentos, this dish is a feast for the senses. With its intricate medley of textures and bold yet harmonized flavors, this chilled salad is a true representation of Guatemalan culinary tradition, combining wholesome ingredients and vibrant presentation. Ideal for vegetarians or anyone looking to explore global cuisine, this recipe is sure to become a star at your table!

Nutriscore Rating: 78/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

Prepare the beets: In a separate pot, boil the beets until tender, about 20 minutes. Let them cool, then peel and slice thinly.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve chilled or at room temperature. Enjoy this vibrant, flavorful dish with family and friends!

Nutrition Facts

Serving size	(4957.6g)

Amount per serving	% Daily Value*
Calories	2413.2

Total Fat 62.4g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 9697.9mg	0%
Total Carbohydrate 374.0g	0%
Dietary Fiber 128.2g	0%
Total Sugars 129.8g
Protein 127.0g	0%

Vitamin D 0IU	0%
Calcium 3016.6mg	0%
Iron 47.8mg	0%
Potassium 10323.0mg	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: 21.9%

Protein: 19.8%

Carbs: 58.3%