Vegan Lomo Saltado

vegan lomo saltado with french fries and white rice on white plate topped with parsley

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



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
  • ½1 tsp Ají Panca Paste*
  • Salt and Black Pepper, to taste

To Serve:

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


  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.


  • 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!