vegan lomo saltado

A classic Peruvian dish, this Vegan Lomo Saltado uses Portobello Mushrooms to replicate this hearty, easy, and delicious main.

Vegan Lomo Saltado 

Portobello Mushrooms caps, sliced into ½” pieces

Red Onion, sliced

Roma Tomatoes, sliced into ½” sticks

Garlic, minced

tbsp Grapeseed Oil

tbsp Dry Red Wine*

tbsp Reduced-Sodium Tamari

Cumin

Paprika

Oregano

½-1 tsp Ají Panca Paste*

Salt and Black Pepper,

tbsp Fresh Parsley, finely chopped

French Fries and White Rice

Wash and prep all of your produce, then chop according to the recipe instructions. Try to cut the Mushroom, Tomato, and Red Onion pieces evenly, so they all cook through at the same time.

Heat your Wok (or large sauté pan) over high heat, then add in 1 tbsp of Grapeseed Oil. Once the Oil has heated, add the Garlic to the wok and sauté for 10 or so seconds, then add in the sliced Mushrooms, dry spices, and a good pinch salt &amp; pepper. Mix well, then pour the Tamari &amp; Red Wine into the wok as well. Sauté for 2-3 minutes, until the Mushrooms start to cook down and simmer.

Add the sliced Red Onions and stir well; cook for 2 minutes, then add the Ají Panca to the wok and mix until well-combined. Finally, carefully add the sliced Tomatoes to the wok and gently sauté for 45-60 seconds, just until the Tomatoes become well-heated and absorb some of the sauce. Turn the heat off (so the Tomatoes do not overcook) and transfer to serving dishes.

Top with fresh Parsley and serve alongside French Fries and White Rice. Leftovers will keep in the fridge for up to 5 days.

My husband and I have been making this regularly since you first put the recipe up and it is probably our favorite meal to make together. I traveled Peru for a few months and often ordered vegan lomo salteado at restaurants. This recipe tastes exactly like they made it! We love impressing meat-eaters with the flavor on this one. I sub the fresh parsley for cilantro since that’s usually the fresh herb we have on hand.

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