Vegan Lomo Saltado | Hearty & Simple Steps!

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

Looking for an easy and cost-effective meal? Look no further! This Vegan Lomo Saltado is hearty, tasty, and made from wholesome ingredients. A twist on a classic Peruvian Dish, it’s sure to fill your belly up and leave you feeling satisfied.

“Lomo Saltado” is very popular in Peru – but did you know and it’s actually a combination of Chinese, Spanish, and Native Peruvian culture? The “Saltado” – which means stir-fry in Spanish – is prepared in a wok with soy sauce (Chinese), Red Wine, Garlic, Onions (Spanish), and Tomatoes, then served with Fries and Rice (all of which are classic Peruvian foods).

Not only is this dish culturally diverse, but it has a great flavor profile too. This Vegan Lomo Saltado is the perfect combination of salty, sour, sweet, and bitter. Lomo Saltado is typically made with Beef, but we’re going to used sliced Portobello Mushroom Caps to give a great Umami flavor to the meal – no animal cruelty necessary!

I learned all of this from the lovely Chef Ant, a local vegan Chef here in Portland, OR. Ant was born in Peru and moved to the US when she was young, but continues to honor her cultural roots by making vegan renditions of Peruvian Cuisine. If you want to learn more about Chef Ant, you can follow her on Instagram, Twitter, YouTube, and Facebook. You can also learn more about her Portland pop-up dinners here!

I haven’t had much experience with Peruvian food before, but I absolutely loved this dish. While it’s made with affordable and accessible ingredients, it certainly doesn’t fall short in the flavor department. Plus, the whole recipe can be prepped and cooked in less than 30 minutes! It’s easily customizable too, which makes it a perfect weeknight or use-up-those-kitchen-odds-and-ends kind of meal.

I also loved how the dish is served with both Fries and Rice – the added starch makes the meal even heartier, and who doesn’t love a meal with extra carbs? 😉

A Few Final Thoughts:

• Try to cut all of your stir fry veggies to the same size – this allows for even cooking!
• This recipe calls for  Ají Panca Paste, a smoky and sweet Peruvian pepper. If you can’t find it in a grocery store near you, you can either purchase it online or replace it with Chipotles in Adobo or Harissa for a similar flavor.
• Ant prefers to use Portobello Mushrooms to replace the Beef in this recipe, but you can also use another vegetable or meat-substitute of your choice.

If you’re looking for more easy-to-prep (but still delicious!) recipes, you’ll also love this 30-minute Pad Thai and these Vegan Sheet Pan Fajitas!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Vegan Lomo Saltado

Print Recipe

★★★★★

5 from 1 reviews

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

• Author: Caitlin Shoemaker
• Prep Time: 10 Minutes
• Cook Time: 10 Minutes
• Total Time: 20 minutes
• Yield: 2-3 Servings 1x
• Category: Main
• Method: Stovetop
• Cuisine: Peruvian

Ingredients

Scale 1x2x3x

For the Saltado:

• 2 cup Portobello Mushrooms caps, sliced into ½” pieces
• 1 Red Onion, sliced
• 2 Roma Tomatoes, sliced into ½” sticks
• 1 clove of Garlic, minced
• 1 tbsp Grapeseed Oil
• 3 tbsp Dry Red Wine*
• 3 tbsp Reduced-Sodium Tamari
• ¼ tsp Cumin
• ¼ tsp Paprika
• ¼ tsp Oregano
• ½–1 tsp Ají Panca Paste*
• Salt and Black Pepper, to taste

To Serve:

• 1 tbsp Fresh Parsley, finely chopped
• French Fries and White Rice

Instructions

1. 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.
2. 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 & pepper. Mix well, then pour the Tamari & Red Wine into the wok as well. Sauté for 2-3 minutes, until the Mushrooms start to cook down and simmer.
3. 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.
4. Top with fresh Parsley and serve alongside French Fries and White Rice. Leftovers will keep in the fridge for up to 5 days.

Notes

• Oil may be substituted for Water or Vegetable Broth, if you are Oil-Free
• Tamari may be substituted for Liquid Aminos or Soy Sauce (not GF)
• We used a Vegan Merlot for this recipe, but any red wine will work! You can also replace the alcohol with 1 tbsp of Red Wine Vinegar.
• If you cannot find Ají Panca near you, replace it with Chipotles in Adobo or Harissa for a similar flavor
• The ¼ tsp of Cumin, Paprika, and Oregano are just a starting point – feel free to add more to taste!

Keywords: vegan lomo saltado, mushroom saltado, vegan stir fry, vegan peruvian food

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