Peruvian Lomo Saltado (Vegan Steak, Rice & Fries)

Peruvian Lomo Saltado (Vegan Steak, Rice & Fries)

Prepare to be stuffed!

Lomo Saltado is a traditional Peruvian dish and popular of sliced steak, tomatoes, onions and fries topped with coriander, parsley and spicy green aji sauce with a side of brown rice.

To create the vegan steak, we decided to go with The Happy Pear recipe that was published on BOSH – it’s one of the more simple seitan recipes, and you can’t argue with the taste at all – perfection!

First things first, watch the video above and then crack on with our recipe below to finish off the perfect vegan lomo saltado recipe.

Take a look at our vegan south american recipes page for more like this!

Peruvian Lomo Saltado (Vegan Steak, Rice & Fries)

A traditional Peruvian dish which includes spicy "steak" and is served with rice and fries. Garnish generously with fresh chopped coriander, parsley and Peruvian aji chilli sauce.

Course Main Course
Prep Time 15 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 10 minutes
Servings 4
Calories 603 kcal

Ingredients

Vegan Steak

  • 1 load of vegan steak (see video above!)

The Rest...

  • 3 tbsp vegetable oil
  • 1 red onion sliced
  • 3 salad tomatoes sliced
  • 2 tbsp soy sauce/gf tamari
  • 3 tbsp red wine vinegar
  • 1/3 cup veg stock
  • 2 tsp cumin
  • 1/2 cup fresh cilantro
  • 2 spring onions sliced

Fries

  • 2 large baking potatoes
  • 1 tbsp olive oil

Instructions

For the Vegan Steak

  1. We decided to make the Vegan Steak by the Happy Pear because it's so tasty, simple and the flavours actually go perfectly with this Peruvian classic.

Rice

  1. Cook your choice of rice according to the packet (traditionally brown rice is used, but we only had white to hand!)

Fries

  1. Chop your potatoes into thin sliced fries and place in a medium to large baking dish.

  2. Place in a pre-heated oven on Gas Mark 7 (425 degrees F / 220 degrees C) and cook for 30 minutes (or until they look done!).

Lomo Saltado

  1. Start by slicing up your steak pieces into thick slices.

  2. Whilst the fries cook, mix soy sauce, vinegar, veg stock and cumin in a bowl.

  3. Add oil to a large frying pan and on very high heat and stir in the onion and cook for about 2 to 3 minutes.

  4. Add the tomatoes and cook for 1 minute and stir in the soy sauce mixture from earlier and cook on a simmer for around 10 minutes.

  5. Add salt and pepper to taste (around 1/2 tsp of each) and mix well.

  6. One your fries are cooked, throw into the mixture and coat with the sauce where possible.

  7. Garnish with coriander, parsley, aji chilli sauce and serve with your rice. Enjoy!

Take a look at our Vegan Peruvian Recipes for more inspiration!



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