Both Peruvian and Plant-Based Peruvian cuisines share a commitment to authentic flavors, creative adaptations, and the use of fresh, local ingredients. Plant-Based Peruvian Cuisine emphasizes sustainability and offers affordable options, while Peruvian cuisine provides detailed nutritional information and customizable spice levels.
| Attribute | Peruvian | Plant-Based |
|---|---|---|
| Use of unique Peruvian ingredients | Key ingredients include aji amarillo peppers, quinoa, camu camu, lucuma, purple corn, and Andean tubers like oca and ulluco. Aji amarillo provides a fruity, spicy flavor. Quinoa is a complete protein source. Other superfoods include kiwicha, ka wa, and sacha inchi. Tarwi, a legume, offers high protein and healthy fats. | — |
| Variety of plant-based protein sources | Options include beans, lentils, tofu, mushrooms, tempeh, and texturized soy. Quinoa is a complete protein. Tarwi is high in protein and healthy fats. Kiwicha is also a complete protein source. Sacha Inchi seeds are a source of omega-3 fatty acids and protein. | — |
| Authenticity of Peruvian flavors in plant-based dishes | Traditional dishes can be adapted without losing authentic flavors. Ceviche can be made with avocado, mushrooms, or soy. Lomo saltado can substitute meat with mushrooms, tempeh, or tofu. Vegan versions of Papa a la Huanca dina and Lomo Saltado are available. | — |
| Creativity in adapting traditional Peruvian recipes | Chefs are innovating with dishes like ceviche using hearts of palm or mushrooms. Tofu can replace beef in lomo saltado. Shredded jackfruit can substitute chicken in aji de gallina. Anticuchos can be made with vegetable skewers, tofu, or mushrooms. | — |
| Nutritional value and balance of meals | Peruvian cuisine incorporates superfoods like quinoa, kiwicha, and camu camu. A vegan diet can improve adaptation to high-altitude environments. Quinoa and kiwicha provide complete protein sources. Peruvian-style plant-based quinoa chaufa contains 352 calories, 16g of protein, and 6g of fiber. | — |
| Availability of gluten-free options | Many ingredients are naturally gluten-free, including vegetables, aromatics, herbs, meats, aji amarillo, chili peppers, cheese, evaporated milk, quinoa, rice, and beans. Examples include ceviche, aji de gallina, causa rellena, anticuchos de Corazon, rocoto relleno, choclo con queso, fried plantains, and yuca fries. Avoid/modify arroz con pato, lomo saltado, and pollo a la brasa. Papas a la huancaina may or may not contain gluten. Be careful with anything fried. Some restaurants offer gluten-free versions. | — |
| Spice level and customization options | Spice is usually optional. Hot sauces like uchucuta and llajuita are available. Aji peppers add taste and color. Individuals can adjust the heat. | — |
| Use of fresh, locally sourced ingredients | Many restaurants source fresh ingredients from local markets. Restaurants often use seasonal menus. Some restaurants support the Peruvian community by sourcing ingredients locally and working with growers. Some develop sustainable supply chains. | — |
| Sustainability practices of the restaurant | Some restaurants engage in ethical consumption by sourcing locally and supporting Indigenous growers. Some recycle and compost waste. Some promote responsible fishing and consumption. Some obtain sustainability certifications like FOOD MADE GOOD. | — |
| Presentation and visual appeal of dishes | Dishes like causa feature colorful layers and artistic garnishes. The presentation is often as impressive as the taste. | — |
| Customer service and dining experience | Not available | — |
| Price point and value for money | Not available | — |