Welcome to the wonderful world of Vegan Lomo Saltado! I am excited to share with you this flavorful twist on the traditional Peruvian dish that is a staple in Peruvian cuisine. This recipe is a vegetarian version of the classic stir-fry dish, featuring portobello mushrooms, French fries, and red onions in a savory sauce made with soy sauce, red wine vinegar, chili peppers, garlic cloves, oregano, and ground cumin. The dish is served over white rice, making it a hearty and delicious meal that can be enjoyed at any time of day.
You may have heard about Lomo Saltado before as it’s a well-known dish in Peruvian cuisine. Typically, the recipe includes stir-fried strips of beef or chicken mixed with tomatoes, onions, and fries over a bed of white rice. But I am excited to share this vegan version that doesn’t sacrifice any of the flavors and can be enjoyed by anyone!
Even if you’re not a fan of portobello mushrooms or French fries, don’t count this recipe out just yet! The combination of flavors in this dish creates an explosion in your taste buds that is sure to leave you satisfied.
I invite you to try out this vegan Lomo Saltado recipe for yourself and discover why this dish has been so popular for many years. Get ready to explore the flavors of Peruvian cuisine like never before!
Why You’ll Love This Recipe
Do you love exotic flavors that transport you to far-off lands? Do you appreciate hearty and wholesome dishes that leave you feeling satisfied for hours? If so, then you’re going to love this vegetarian Lomo Saltado recipe!
Not only is this dish a vegan take on the classic Peruvian stir-fry, but it’s also packed with healthy, fresh ingredients that will do your body good. We’ve swapped out the traditional beef for sliced portobello mushrooms, which are high in protein and a great source of B vitamins. And don’t worry—the flavor is still rich, savory, and deeply satisfying.
What’s more, making this dish from scratch means that you know exactly what’s going into it. No MSG or other harmful additives here—just whole foods bursting with nutrients and flavor. Plus, with the handy substitution tips below, you can customize this dish to suit your dietary preferences or whatever ingredients you happen to have on hand.
So why will you love this vegetarian Lomo Saltado recipe? It’s simple: it’s healthy, it’s delicious, and it’s so easy to make. With just a few simple ingredients and some basic kitchen equipment, you can whip up a bowl of comforting goodness that will leave you feeling nourished and satisfied. So what are you waiting for? Dive into these hearty Peruvian flavors today!
Before diving into the recipe, let’s take a look at the necessary ingredients. You will need:
For the marinade:
- 4 tablespoons of red wine vinegar
- 2 tablespoons of soy sauce
- 2 garlic cloves, finely chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1/2 teaspoon of salt
For the stir fry:
- 2 tablespoons of vegetable oil
- 2 medium red onions, sliced thinly
- 1 medium red bell pepper, sliced into strips
- 3 red chili peppers, sliced diagonally
- 2 garlic cloves, minced
- 1 large portobello mushroom, sliced thickly
- 2 Roma tomatoes, sliced into wedges
- Salt to taste
Optional for serving:
- Cooked rice or French fries.
The Recipe How-To
Now that we have all our ingredients ready, let’s dive into the exciting part – making this stellar vegetarian Lomo Saltado recipe!
Step 1: Preparing the Vegetables
To start off, slice 2 medium-sized red onions thinly and then sauté them in a large pan over medium-high heat with 4 tablespoons of olive oil until the onions become nicely browned.
Be patient as this can take a bit of time but it’s important to caramelise the onions as they add great flavor to your dish. Stirring the onions regularly can help prevent burning and ensure even cooking.
Next, slice 1 large bell pepper into thin strips and add them to the same pan with the onions.
Then, cut 1 large sweet potato into matchstick-sized fries and fry them to crispiness in vegetable oil on high heat. I recommend soaking the cut fries in cold water before frying them as it removes some of the excess starch which helps achieve a crisper texture. Once cooked, set aside.
Step 2: Making your Peruvian Stir Fry
Now that we’ve got our vegetables prepped, it’s time to make our stir fry!
Start by adding 2 sliced Portobello mushrooms and 2 sliced garlic cloves to your onion and bell pepper mixture. Cook for about two minutes or until mushrooms are tender.
Then add in the cooked sweet potato fries, 4 tablespoons red wine vinegar, 4 tablespoons soy sauce, 1 teaspoon ground cumin, and 1 teaspoon oregano. Give everything a good stir and let the mixture cook for another couple of minutes.
Finally, mix in about 2 chopped chili peppers, depending on how spicy you like things. Add salt to taste.
Step 3: Serving Your Lomo Saltado
And there you have it – an absolutely mouthwatering vegetarian Lomo Saltado! To serve, place a portion of your cooked rice onto a plate or bowl (use quinoa if you’re feeling adventurous), pile on top your delicious stir fry, garnish with freshly sliced roma tomatoes and wedges of lime.
Lastly, don’t forget your golden french fries on top! These might seem like an afterthought but I kid you not – they will launch this dish to a whole new level of amazingness!
Recipe step by step:
- Sauté red onion slices until browned
- Add bell pepper strips
- Fry sweet potato fries to crispiness
- Add garlic cloves and Portobello slices
- Mix in cooked sweet potato fries, red wine vinegar, soy sauce, ground cumin, oregano
- Mix in chopped chili peppers
- Serve over cooked rice or quinoa
- Garnish with fresh roma tomatoes and lime wedges
- Top with golden French fries
In conclusion, this vegetarian Lomo Saltado recipe is absolutely perfect for
Substitutions and Variations
I understand that not everyone has the same ingredients or preferences, so I am happy to provide some substitutions and variations for this vegetarian lomo saltado recipe.
Firstly, for those who do not enjoy mushrooms or simply cannot find portobello mushrooms in their local market, you can substitute them with seitan, tofu, or even beef if you are not a vegan. Simply slice the protein of your choice into thin strips and marinate them as described in step 2.
If you’re looking for a healthier alternative to French fries, try making sweet potato fries instead. Simply cut two large sweet potatoes into thick strips, toss them in 4 tablespoons of olive oil, and bake them at 400°F for 20-25 minutes.
For those who want to add some extra heat to the dish, you can include ají amarillo paste or chili peppers in your marinade or stir-fry. You can also add bell peppers or other spicy vegetables to give the dish an extra kick.
For those who prefer less spice in their dishes, you can omit the chili peppers altogether and reduce the amount of red onion used in the recipe. Alternatively, you can use only one garlic clove instead of two to give it a milder taste.
Finally, if you’re looking for a gluten-free option, simply substitute soy sauce with tamari sauce which is made from fermented soybeans and contains no wheat.
These substitutions and variations will allow you to customize the recipe according to your taste preferences and dietary restrictions while still enjoying the delicious flavors of this traditional Peruvian dish.
Serving and Pairing
Welcome back my dear readers, now that you have mastered the vegan lomo saltado recipe, it’s time to talk about serving and pairing this delightful dish.
When I think of serving and pairing this dish, I imagine a rustic style platter with colorful toppings which will allow you to show off your culinary masterpiece. One way to serve lomo saltado is to place a bed of cooked rice at the bottom of the platter and plate the stir fry on top in a haphazard fashion.
If you are feeling like a true Peruvian, add some delicious French fries on top of the stir fry for some added texture and crunch. The fries not only act as a garnish but they also soak up any extra sauce left on the platter creating layers of flavors.
Lomo saltado pairs extremely well with red wine or even other alcoholic beverages like beer or pisco, the national drink of Peru. A nice glass of red wine such as a Zinfandel, Merlot or Cabernet Sauvignon tends to be a perfect pairing as it provides structure for the rich flavors of this classic Peruvian dish.
If you’re seeking non-alcoholic options or are sensitive to alcohol, sparkling water with lime juice or chicha morada, a Peruvian purple corn-based drink can be an ideal choice.
Finally, feel free to add your favorite toppings including sliced chili peppers, chopped cilantro or creamy avocado chunks. These toppings make for an excellent finish to your already magnificent vegan lomo saltado.
Remember my friends, that cooking should always be fun and adaptable – so don’t be afraid to try new combinations and see where your taste buds take you.
Make-Ahead, Storing and Reheating
One of the best things about this vegetarian Lomo Saltado recipe is that it can be made ahead of time without affecting its taste or texture. You can prepare and cook the dish up to 2-4 hours before serving, depending on your preference. If you’re short on time during your busiest days of the week, this is a godsend!
Upon cooking, if you end up with leftovers, don’t worry as storing them properly will preserve their flavor and freshness. Once cooled down completely, transfer the Lomo Saltado to an airtight container and store in the refrigerator for up to three days. When ready to enjoy again, simply reheat desired portions in a skillet or microwave.
To ensure the best results when reheating, consider making some adjustments by sprinkling additional soy sauce or red wine vinegar atop your reheated servings to refresh and revitalize flavors. Also, refrain from adding extra liquid while reheating as it can result in the dish becoming too soupy.
Whether you’ve just cooked up a big batch of vegan Lomo Saltado or seeking clever ways to reheat leftovers throughout the week, these tips will guarantee that you will have fresh-tasting Lomo Saltado every time without hassle!
Tips for Perfect Results
As someone who has made this Vegetarian Lomo Saltado recipe numerous times, I have a few tips to share with you to ensure that your dish comes out perfectly every time.
1. Perfectly Cooked Mushrooms:
One of the keys to this recipe is having perfectly cooked mushrooms. Make sure to slice them thick and cook them over high heat until they are tender and slightly browned. This will bring out their rich and meaty flavor that is essential in this dish.
2. Marinate for at least 30 minutes:
Although it may be tempting to skip the marinating step, don’t! The combination of soy sauce, red wine vinegar, cumin, oregano, and pepper brings a fantastic flavor to the vegetables in this stir-fry. So make sure to marinate them for at least thirty minutes but preferably more for a more substantial depth of flavor.
3. Don’t Overcook the Veggies:
Be careful not to overcook the vegetables. This dish should have a bit of a bite and crispness from the veggies used in it, so no mushiness allowed in your stir-fry!
4. Cast-Iron Skillet Works Best:
A cast-iron skillet works best for this recipe since it helps with even heating while reducing sticking.
5. Toppings and Presentation:
This hearty vegetarian dish beautifully pairs with cooked rice and French fries or sweet potato fries, making it a filling meal that satisfies cravings for both salty and savory flavors. For toppings, sliced chili peppers or ají amarillo paste should complement the dish’s taste profile. Lastly, arrange sliced tomatoes on top of steamy white rice as an eye-catching presentation tip.
By following these tips, you’ll ensure that your Vegan Lomo Saltado turns out perfectly every time!
As I worked on this recipe, I have received numerous questions from both seasoned and amateur cooks. Therefore, I have included a section for Frequently Asked Questions (FAQ) to help you troubleshoot any issues you may encounter while trying out this vegan lomo saltado recipe. Below are some common queries and their solutions:
What does lomo mean in lomo saltado?
Lomo saltado, a popular dish in many Peruvian Chinese restaurants, is essentially stir-fried beef. The name is a direct translation from Spanish and the dish closely resembles the stir-fried beef commonly found on Cantonese menus in places like New York and Jamaica.
Can we get vegetarian food in Peru?
Peru has many dining establishments that cater to vegetarians and offer meatless dishes alongside their traditional meat-based options. Additionally, some menu items can be tailored to meet your dietary needs.
What cut of meat is LOMO?
The Spanish word “Lomo” refers to different types of tenderloin. Beef tenderloin is called “Lomo” in Spain, while pork tenderloin has various names such as “lomo de cerdo”, “lomo ibérico”, “lomo de embuchado”, or “lomo cebón”, which refers to tenderloin fattened on barley. It’s important to be aware of these differences when looking for specific cuts of meat in Spain.
In conclusion, this Vegetarian Lomo Saltado Recipe is a must-try for anyone looking to enjoy the hearty and flavorful combination of stir-fried vegetables, mushrooms, and tangy dressing. Not only is it a delicious and healthy vegan dish, but it also showcases the diverse and exciting flavors of Peruvian cuisine. By using easily accessible ingredients and simple steps in the recipe, you’ll be able to enjoy this hearty and well-balanced meal with just a few ingredients. Whether you’re a vegetarian, vegan or simply a lover of bold flavors and healthy choices, this recipe is sure to satisfy your taste buds. So why wait? Try out this Vegan Lomo Saltado Recipe today for an unforgettable culinary experience!
Vegetarian Lomo Saltado Recipe
- 1 lb mushroom, sliced thick
- 1 lb marinated tofu
- 3 tablespoons oil
- 1 red onion, thinly sliced
- 2 -3 garlic cloves, minced
- 2 -3 ajis amarillos chili peppers (Peruvian peppers) or 2 -3 other chili peppers, seeded and cut into strips
- 3 roma tomatoes, seeded and cut into strips
- 1/4 cup soy sauce
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
- 3 tablespoons red wine vinegar
- salt and pepper, to taste
- 1 lb French fries, freshly cooked
- 6 cups hot cooked rice
- Prepare the French fries and rice and keep hot.
- Cut the tofu into strips about 2 inches long and 1/4 inch thick. Cut the mushrooms into biggish pieces. Saute in hot oil the tofu & the mushrooms together for about 3 minutes. Set aside.
- Add more oil to the pot or wok if needed and return it to high heat. Add the onion, peppers and garlic and stir fry until the onion is cooked through, but still a little crunchy, 2 to 3 minutes.
- Add the tomatoes, soy sauce, vinegar, oregano, cumin, salt and pepper and stir fry for about 1 minute more. Return the tofu/mushrooms to the pot or wok, along with the French fries and toss everything together to heat through and mingle the flavors. Adjust seasoning with salt and pepper.
- Place a big scoop of rice on each diner's plate and serve the lomo saltado over the rice.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.