Vegan Peruvian Lomo Saltado
A Vegan recipe for the popular Peruvian Lomo Saltado, a stir-fry that fuses together traditional Peruvian cooking with Chinese influences.
Ingredients
- 250 - 300 grams portobello mushrooms sliced into 2cm strips
- 1 large red onion sliced into thick wedges
- 1 red or yellow bell pepper sliced into thick strips
- 2 large or 4 medium tomatoes sliced into eighths
- 2 cloves of garlic finely chopped
- 1 tablespoon vegetable oil
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt and pepper
Sauce
- 2 tablespoon red wine
- 1 tablespoon red wine vinegar
- 3 tablespoon tamari or soy sauce
- 2 teaspoon aji amarillo paste
To serve
- Cooked rice and french fries
- Fresh coriander for garnish.
Instructions
- Prepare all the ingredients as described. Mix the ingredients for the sauce in a small bowl ready to use.
- Heat a large pan or wok over high heat. Once smoking hot add the oil then coat the pan.
- Add the mushrooms and quickly stir them around in the oil to coat. The mushrooms will absorb all the oil, this is fine. Don't add salt at this stage as this could draw out the moisture from the mushrooms before they develop colour.
- Stir the mushrooms continuously until they become golden around the edges, around 3 minutes.
- Add the onions and pepper to the pan and continue to cook for 1 minute.
- Add the garlic and smoked paprika and stir for 30 seconds.
- Now add the sauce mixture. Continue to stir-fry until most of the liquid has cooked off, around 3 minutes.
- Finally add the tomatoes, oregano and a good amount of freshly cracked black pepper. Stir for a further minute, check for seasoning then remove from the heat.
- Serve your Vegan Lomo Saltado with a portion of rice and french fries and garnish with freshly chopped coriander.
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!