Lomo Saltado ( Vegan )

May 19, 2023May 19, 20230 2
Lomo Saltado (Vegan) - A Delicious Peruvian Food Recipe
in Entree

Prep

30 min

Cook

45 min

Ready In

1 hour 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

2 cups rice
1 lb yukon gold potato ( or your choice )
oil , for deep frying potatoes
2 tablespoons canola oil
1 large red onion , cut into eights or large strips
1 lb wheat gluten , strips about 1-2-inch long or 1 lb portabella mushroom
1 1/2 teaspoons aji yellow paste
4 tomatoes , cut into eighths
1 tablespoon parsley , chopped
1 tablespoon cilantro , chopped
1 tablespoon balsamic vinegar
2 tablespoons soy sauce
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons peruvian Pisco ( optional )
1 tablespoon lime juice

Nutrision Information

Servings Per Recipe
4
Calories
525
Sugar
6g
Fat
20g
Lomo Saltado is a popular Peruvian dish that is loved by many around the world. Originally made with beef, this vegan version substitutes wheat gluten or portabella mushroom to make it a meat-free option. The dish is a fusion of Peruvian and Chinese cuisine with flavors of soy, vinegar, and spice. The addition of French fries makes it a hearty and satisfying dish that is perfect for any occasion. This dish is an excellent source of energy and nutrients, which will keep you full and satisfied for hours. It is a complete meal that is quick and easy to make with simple ingredients that you may already have in your pantry.

Instructions

1.Begin by cooking 2 cups of rice according to package instructions.
2.Peel and slice 1 lb of yukon gold potatoes into french fry sizes. Heat oil in a large pot with deep sides, or deep fryer, over medium-high heat. Deep fry potatoes until crispy and golden brown. Remove from heat and place on paper towels to drain excess oil.
3.Add 2 tablespoons canola oil to a large skillet over medium-high heat. Add sliced onions and sauté for 2-3 minutes until they begin to soften.
4.Add 1 lb of wheat gluten strips or portabella mushroom to the skillet, along with 1 1/2 teaspoons aji yellow paste. Sauté for 5-7 minutes, until the mushrooms have cooked down and released their water.
5.Add 4 tomatoes cut into eighths, 1 tablespoon chopped parsley, 1 tablespoon chopped cilantro, 1 tablespoon balsamic vinegar, 2 tablespoons soy sauce, 1/2 teaspoon paprika, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Sauté for 3-4 minutes, stirring frequently.
6.Optional: add 2 tablespoons peruvian Pisco to the skillet and ignite it to flambé the dish. Be careful, and do this step away from any flammable materials or under a vented range hood. Let the alcohol burn off and evaporate before serving.
7.Drizzle 1 tablespoon of lime juice over the top of the dish. Serve hot with the rice and fried potatoes.

PROS

Lomo Saltado is a delicious, flavorful dish that is hearty and filling.
This vegan version is a healthy choice that is packed with plant protein and nutritious vegetables.
The addition of lime juice adds a tangy freshness to the dish.

CONS

This dish can be time-consuming to prepare, with several steps involved in cooking the potatoes, wheat gluten, and vegetables.
Some ingredients may be difficult to find, such as aji yellow paste and peruvian Pisco.
This dish also contains a fair amount of oil from deep frying, which may not be suitable for all dietary needs.

HEALTH & BENEFITS

This vegan Lomo Saltado dish is full of plant-based protein from the wheat gluten and potatoes. The dish is also rich in antioxidants from the tomatoes, onions, and herbs like cilantro and parsley. Consuming a variety of colorful fruits and vegetables reduces the risk of chronic diseases like cancer, heart disease, and diabetes. Lime juice is also rich in vitamin C, which promotes a healthy immune system.

Print

Leave a Reply

Your email address will not be published.