This vegan Lomo Saltado is awesome, easy, and comes together very fast and is better than the meat version.
VEGAN LOMO SALTADO THE PERFECT FOOD
I saw this dish on every El Salvadoran menu in Northern Virginia so I thought it was an El Salvadoran dish. Meat with French fries and rice. Yuck!
My Peruvian Chef in my first restaurant said try it, so I did it. WOW! Was I wrong this a great Peruvian Chinese dish Chifa. I tried the meat version and was blown away and then created this vegan version with using mushrooms, French fries, and rice. Yum!
Mushrooms, French fries, and rice! Yum!
Lets Do It
First I substituted Portabella mushroom caps for the meat. You can use smaller mushrooms like button or cremini but the portabella looks better and is more meaty.
For this recipe I use 4 large Portabella caps for 4 orders You can sub 1 pound button or cremini. Slice the caps in 1/8 inch slices.
GET THE VEGGIES READY
- 1 small red onion sliced
- 2 yellow Peruvian Pepper* or Jalapeno slivered lengthwise
- 1 red bell pepper sliced lengthwise
- 2 clove garlic
- 3 plum tomatoes slice into 8 pieces each lengthwise
- sprinkle with 1/4 tsp cornstarch**
- on the side for the finish 1/4 cup chopped cilantro, 3 green onions sliced
*the peppers can be found in the freezer section of many Latin grocers **the sprinkle of cornstarch will slightly thicken the sauce
LET’S MAKE THE SAUCE
- 2 tbsp soy sauce
- 3 tbsp red wine vinegar
- 1/3 cup veggie stock or water and vegetable bouillon
- 2 tsp cumin
- 1/2 tsp oregano
Mix everything together.
LET’S MAKE THIS AWESOME VEGAN LOMO
Make your rice and fry your fries. Use frozen fries or make these easy cold oil fries. Heat your pan, I used a wok. It goes fast from here.
- add a little oil to a very hot pan and toss in your sliced mushrooms
- sear the mushrooms hard until they start browning maybe 2 minutes
- toss in the onions, peppers and garlic, stir fry until they just start to soften
- toss in tomatoes and stir fry for 30 seconds and tomatoes start to soften
- pour in the sauce and cook for 30 seconds
- add fries, green onions, and cilantro, then toss.
- Mound or mold the rice on 3 or 4 plates.
- plate stir fry on plate around the rice and add yummy additions.
YUMMY ADDITIONS
I like to add pickled jalapenos, pico de gallo Peru yellow and/or green sauce
PERUVIAN SAUCES
Yellow sauce-blend 1/4 cup yellow aji paste (can sub 2 large aji peppers above or 1 jalapeno but the color will be green), 1/2 cup oat milk , soy milk, or almond milk, 8 cracker or bread,1/4 cup cashews, salt to taste. Blend and adjust salt and if it is too thin add more bread or cracker if too thick add more liquid
Green Sauce-add cilantro and blend
Vegan Lomo Saltado! Great vegan dish
This vegan version of the Peruvian classic is so good!
- 2 large portabella mushrooms sliced or 8 oz button mushrooms sliced (portabellas are much better)
- 1 small red onion sliced
- 1 large aji amarillo (Peruvian yellow pepper) sliced (can use 1 jalapeno)
- 1/2 red bell pepper sliced
- 2 cloves garlic minced
- 3 roma tomatoes sliced lengthwise into eigths.
- 1/4 tsp cornstarch
Sauce
- 2 tbsp soy
- 3 tbsp red wine vinegar
- 1/3 cup veggie stock or water and bouillon
- 2 tsp cumin
- 1/2 tsp oregano
The Finish
- 2 cups cooked rice
- 2 cups fries, frozen is fine or check out cold oil fry recipe
- 1/4 cup chopped cilantro
- 3 green onions sliced
Yummy additions
- salsa, pico de gallo
- vegan peruvian aji sauce
add a little oil to a very hot pan and toss in your sliced mushrooms
sear the mushrooms hard until they start browning maybe 2 minutes
toss in the onions, peppers and garlic, stir fry until they just start to soften
toss in tomatoes and stir fry for 30 seconds until tomatoes start to soften
pour in the sauce and cook for 30 seconds
add fries, green onions, and cilantro, then toss.
Mound or mold the rice on 3 or 4 plates.
plate the stir fry on the plate around the rice and add yummy additions.