Vegan Lomo Saltado / Peruvian Stir-Fry Recipe

Lomo Saltado is a traditional Peruvian dish. It is basically a delicious stir-fry that typically combines marinated beef with onions, peppers, and tomatoes. It is often served with french fries and rice. Here, I am sharing a healthy vegan version of Lomo Saltado wherein I have substituted beef with mushrooms and paired the stir fry with brown rice and roasted sweet potatoes which makes for a hearty wholesome meal. The dish is flavorful, as it is mildly salty, sweet, sour and bitter in taste. A simple stir-fry with an easy to follow recipe that can be made within 30 minutes.

What exactly is Lomo Saltado?

Lomo Saltado is a popular and traditional Peruvian dish. It is actually a combination of Chinese, Spanish and Peruvian culture. A simple stir fry prepared in a wok with marinated beef, red wine, garlic, soy sauce, onions, and tomatoes. Lomo Saltado is typically served as a meal with french fries and cooked white rice.

What goes into my vegan Lomo Saltado?

Lomo Saltado is not only delicious but is easily customizable too. I have roughly referred the recipe from here . I have replaced beef with button mushrooms which lend a lovely earthy flavor to the dish. We love broccoli and it does add the crunch, color, and taste to this stir fry. Apart from that red onion, garlic, tomatoes and green bell peppers are used in the dish. The key to this Peruvian stir-fry is to chop the veggies in equal shape to ensure even cooking and not to overcook the veggies, just stir-fry them on high heat. Soy sauce, Vinegar, black pepper and salt are used to flavor the dish.

Event associated with the dish: 

Peru is a country on the central western coast of South America facing the Pacific Ocean. It lies wholly in the Southern Hemisphere. Peru shares land borders with Ecuador, Colombia, Brazil, Bolivia, and Chile, with its longest land border shared with Brazil. Wondering why i am discussing about the geographical details of Peru ? Reason is that #DueSouth is the theme for this week on Foodie Monday Blog Hop. The theme was suggested by Kalyani who blogs at Sizzlingtastebuds. As per the theme we were to cook any dish from any country which lies in the Southern Hemisphere. From the 32 countries that lie in Southern Hemisphere, i chose Peru and this vegan lomo saltado dish from Peruvian Cuisine as my humble contribution towards the theme. I have a Peruvian Green Rice already on the blog which was a hit at my place. Meanwhile, do check out Kalyani's blog for some wonderful healthy recipes, mostly vegan.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 3-4

Ingredients for the Vegan Lomo Saltado:

• 1 cup button mushrooms
• 2 medium red onions
• 1 large tomato
• 1 small head broccoli
• 1 green bell pepper
• 2 cloves of garlic
• 1/2 inch ginger 
• 1 teaspoon freshly crushed black pepper
• 1 teaspoon soy sauce
• 1 teaspoon vinegar
• 2 tablespoon oil
• 1 tablespoon finely chopped parsley or cilantro for garnishing
• Salt to taste

Ingredients for Roasted Sweet potato:

• 1 large sweet potato
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• Salt and black pepper to taste

Method:

1. Rinse the button mushrooms and pat dry. Quarter each mushroom and keep aside. Blanch the broccoli florets for 2-3 minutes in hot water and transfer to ice-cold water. Slice the onions and tomatoes. Deseed the green pepper and slice it as well. 
2. Meanwhile, cook the brown rice with grated carrots, salt and black pepper to taste. 
3. Peel and chop the sweet potato lengthwise. Add black pepper salt and minced garlic to olive oil and apply this to the sweet potato pieces and roast it in a preheated oven for 20 minutes.  
4. Now we will proceed with making the vegan Lomo Saltado. For that heat 2 tablespoon oil in a large wok. Add miced ginger garlic to it and saute for 30 seconds. Next, add sliced onions and quartered mushrooms and stir fry on high heat for about 1-2 minutes. 

4. Add sliced tomatoes, bell peppers and blanched broccoli and saute on high heat for a minute or so.

5. Add soy sauce, vinegar and season the stir fry with salt and black pepper. Put off the flame and garnish the Lomo Saltado with chopped cilantro .

6. Serve the delicious vegan saltado with cooked brown rice and roasted sweet potato and enjoy with your loved ones!

Recipe Notes:

• I have referred the recipe from here
• The original recipe calls for use of portobello mushrooms. As i could not source them, i used button mushrooms instead. You may use any other meat substitute or plant protein like tofu instead.
• Cutting all the veggies in same size ensures even cooking. Do not overcook the veggies for this stir fry.
• I have served this vegan Lomo Saltado with brown rice with grated carrot and roasted sweet potato to make it a guilt-free affair. Traditionally Lomo Saltado is served with french fries and white rice.

I hope some of you would love to try out this recipe. If you do so, feel free to share your feedback with us in the form of likes and comments in the comment section below this post. All your suggestions are also more than welcome. If you like my work and feel it is worth following, do hit the follow button at the top right corner of this blog. Your appreciation means a lot to me. For more recipes and new updates follow us on social media.

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