Plant-based Peruvian staples like ceviche, lomo saltado, and aji de gallina are gaining popularity in the US. Traditional dishes are being made vegan with swaps like chickpeas in carapulcra and hearts of palm in ceviche. Other recipes include vegan beef empanadas, lomo saltado with portobello mushrooms, and papa a la Huancaina with a tofu-based cheese sauce.