Celebrate Hispanic Heritage Month with 5 vegan Latino recipes

Hispanic Heritage Month is here, and Love Veg is celebrating with the flavors, colors, and traditions that make Latino culture so vibrant… 

Not to mention delicious.

Few things capture the heart like authentic Latin American food. The heat of fresh chiles, the sparkle of citrus, the depth of cacao—each flavor tells a story, and there’s something for every palate.

In partnership with Love Veg Latino, this collection recreates iconic dishes with plants at the center.

The result? Recipes that feel familiar, taste incredible, and celebrate timeless values on every plate.

Colombian breakfast soup

Our journey starts high in the Colombian Andes, where cold mornings call for steaming bowls of changua. For generations, this simple breakfast soup has been a source of comfort and connection.

For this plant-based version, oat milk adds creaminess, chickpea flour stands in for eggs, and firm tofu replaces cheese. Served with warm bread and a sprinkle of cilantro, it offers the same cozy start to the day—made lighter and more compassionate.

Cuban “pork” with garlic-citrus marinade

Our journey continues in Cuba, where the heart of the cuisine beats to the rhythm of mojo criollo. This beloved marinade is made with garlic, citrus juice, and spices, making it a tangy, zesty, and aromatic flavor base.

Seitan replaces pork in this recipe, soaking up the mojo until it’s tender and golden. Serve with rice, yuca, or crispy, fried plantains for the full experience. 

Mexican stuffed poblanos with walnut sauce

Our next stop is Mexico, home of the infamous chiles en nogada. More than a meal, this recipe is a national symbol—green poblano peppers, white walnut sauce, and bright red pomegranate seeds arranged to reflect the Mexican flag. 

Love Veg’s take blends textured soy protein, vegetables, dried fruits, and spices for a balance of savory and sweet. The nogada sauce—made with almonds, tofu, and soy milk—turns creamy without a drop of dairy.

Nicaraguan corn and tortilla stew

We now head south to Nicaragua, where Indio Viejo has been passed down for centuries. Thickened with corn and tortillas–and seasoned with annatto, herbs, and a touch of citrus–it’s a stew that delivers richness and tang in every spoonful.

Its roots stretch back to pre-Columbian times, but it’s the flavor that keeps it alive today. In fact, TasteAtlas named it the world’s second-best stew from 2023 to 2024—just one example of Nicaragua’s many culinary gems.

Plantains in Guatemalan chocolate sauce

Our final stop is Guatemala, where mole sauce (pronounced MOH-leh) takes a sweet turn. Made with chiles, seeds, spices, and chocolate, it’s paired here with plantains—a starchy cousin of the banana and a staple across Latin America.

In this vegan Guatemalan recipe, ripe plantains are fried until caramelized, then coated in a silky mole. The result is a dessert that carries the sweet, unmistakable essence of Guatemala.

Pack your appetite! The journey continues…

Craving more plant-based recipes with global flavors? Love Veg is full of dishes inspired by local kitchens around the world.

Prefer Spanish? Discover Love Veg Latino—a space created for Spanish-speaking food lovers to celebrate culture, tradition, and flavor.