Chilean vegan anticuchos are grilled skewers of artichoke hearts, mushrooms, cherry tomatoes, red and green bell peppers, onion, and zucchini, brushed with an olive oil and basil dressing until golden. They take 20 minutes of preparation and about 10 minutes on the grill, and serve 6.
Anticuchos are usually made with meat and are a star of the Fiestas Patrias barbecue, so this plant based version lets everyone at the table share the tradition.
How to Make Vegan Anticuchos?
The vegetables are cut into similar sized pieces, threaded alternately onto soaked wooden skewers, and grilled over hot coals or baked, while being brushed generously with a dressing of olive oil, basil, salt, pepper, and an optional splash of balsamic vinegar.
Nutritional Information
Each serving of vegan anticuchos contains approximately 150 kcal, 5 g of protein, 7 g of fat, 0 mg of cholesterol, 20 g of carbohydrates, 5 g of sugars, 5 g of fiber, and 250 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Vegan Anticuchos Recipe
Preparation: 20 minutes (plus 30 minutes soaking the skewers)
Cooking: 10 minutes
Servings: 6
Ingredients
- 200 g of cherry tomatoes
- 200 g of mushrooms
- 4 cooked artichoke hearts
- 2 medium onions
- 1 red bell pepper
- 1 green bell pepper
- 1 zucchini
- 1 teaspoon of dried basil
- Olive oil
- Balsamic vinegar (optional)
- Fine salt
- Pepper
- Wooden skewers
Instructions
- Cut the cooked artichoke hearts into quarters, wash the peppers and cut them into squares, cut the zucchini into medium cubes, and peel the onions and cut them into quarters. Clean the mushrooms well, pat them dry with paper towels, and halve or quarter them depending on size. Wash the cherry tomatoes and cut them in half. Soak the wooden skewers in water for about 30 minutes.
- In a large bowl, mix a splash of olive oil, the basil, a pinch of salt and pepper, and, if you like, a splash of balsamic vinegar.
- Thread the vegetables alternately onto the skewers. Place them on a hot grill or in a baking dish and brush them generously with the olive oil dressing, cooking until golden. Serve right away, on their own or with a cold salad.
Additional Tips
Baste often
Vegetables dry out faster than meat. Brush them generously and constantly with the olive oil and basil dressing while they cook to keep them juicy.
Use cooked artichoke hearts
The time on the grill is only for browning and absorbing the smoky flavor, not for cooking the tough artichoke from raw.
Keep mushrooms on the skewer
Do not cut them too small. Use medium mushrooms whole and halve the large ones, threading the skewer through the center of the cap.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Mushrooms | Firm tofu cubes | 1:1 | More protein |
| Zucchini | Salted eggplant | 1:1 | Meatier texture |
| Artichoke hearts | Cooked corn rounds | 1:1 | Sweeter, very Chilean |
| Basil | Merkén | A pinch | Smoky and spicy |
Frequently Asked Questions (FAQs)
1. How can I add more protein?
Thread in cubes of marinated firm tofu or seitan. They absorb the dressing very well and add a chewier texture similar to meat.
2. Can I cook them in the oven?
Yes. Arrange them in a baking dish at 200°C (392°F) for 15 to 20 minutes and turn on the broiler for the last 5 minutes for a golden finish.
3. Can I use other vegetables?
Absolutely. Eggplant, salted beforehand to remove bitterness, and rounds of cooked corn are excellent additions that hold up well on the grill.
4. Is the balsamic vinegar necessary?
It is optional but recommended. Its natural sugars caramelize in the heat and give the vegetables a glossy, sweet and sour depth.
What Are Anticuchos?
Anticuchos are skewers of grilled meat of Andean origin, very popular in Peru, Bolivia, and Chile. In Chile they are a fixture of the September Fiestas Patrias barbecues, usually made with beef, pork, sausage, onion, and peppers.
Vegan or Vegetarian?
Both vegans and vegetarians avoid meat, but veganism is stricter and also excludes dairy, eggs, honey, and any other product of animal origin. These anticuchos are suitable for both.
Did You Know?
The word anticucho is usually traced to Quechua, and the original Andean anticuchos were made with beef heart, a version still very popular in Peru.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Grilled Chilean Anticuchos Recipe
- Chilean Salmon Skewers Recipe
- Homemade Vegan Soy Burgers Recipe
- Homemade Chilean Pebre Recipe
