Vegan Lomo Saltado with Homemade Crispy French Fries
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This delicious Vegan Lomo Saltado brings a healthy twist to a traditional Peruvian stir fry. While substitutions are made to make this version vegan friendly and with added nutritional value; the classic flavors are not compromised. Made with marinated portobello mushrooms instead of beef, served over quinoa instead of rice, and homemade crispy French fries. So easy to make, tasty, and comforting!
Vegan Lomo Saltado
Often I get asked whether I am vegan or vegetarian because of the way I eat. I am not. I do eat meat and animal based products. However, I do prioritize plant based foods over meat or dairy. I love my vegetables and feel more energized when I eat an all plant based meal.
We love fish, chicken, and eggs in my home and they are a staple for us. When it comes to red meat we do consume it but it’s not one of our main go-to type of meats. I love to get creative in the kitchen and try different types of foods and cuisines.
Lomo Saltado is one of my all time favorite dishes and was inspired to create a fun and new version for it. If you are vegan or follow a plant-based diet then you have to try this Vegan Lomo Saltado. It’s a great recipe to try no matter what your food preferences are!
Overall this is a delicious dish to make for your family. It uses very few ingredients and it makes for a great quick weeknight meal. It’s a very easy way to bring exotic cuisine to your table with little hassle. Try this recipe this week and prepare to enjoy a flavorful and nutritious meal you will not be able to get enough of.
Ingredients needed to make Vegan Lomo Saltado:
- Portobello Mushrooms– Cremini mushrooms are also a great option.
- Veggies– Red Onion, tomatoes, yellow bell pepper. These are traditional veggies used in tradition lomo saltado.
- For Marinade– Shallot, olive oil, coconut aminos, red wine vinegar, cilantro, pink sea salt and black pepper.
- For French Fried– Russet potatoes, garlic Powder, dried parsley, and avocado oil.
- Cooked Quinoa– For serving.
Equipment needed to make Vegan Lomo Saltado:
- Mixing Bowls– You will need 2 large mixing bowls. Once to soak fries in and another to marinade mushrooms.
- Large Cast Iron Skillet– To stir fry your veggies.
- Large Baking Sheet Pan– For baking your French fries.
- Parchment Paper– To line baking sheet pan.
- Vegetable Peeler– For peeling your potatoes.
How to make Vegan Lomo Saltado:
- Step 1– Start by peeling and cutting potatoes lengthwise creating fries. Fill a large mixing bowl with water. Submerge fries allowing them to soak for at least 20 minutes.
- Step 2– In the meantime, thinly slice mushrooms and shallot. In a separate mixing bowl, combine sliced mushrooms, shallots, coconut aminos, red wine vinegar, cilantro, pink sea salt and black pepper. Stir and allow to marinade for at least 20 minutes.
- Step 3– Preheat oven at 400 degrees Fahrenheit.
- Step 4– While fries soak and mushrooms marinade, thinly slice onions and yellow bell pepper, and chop tomatoes into eighths.
- Step 5– Drain and rinse fries, then dab dry using a paper towel. Make sure fries are completely dried. Line a large baking sheet pan with parchment paper. Layer fries over prepped sheet pan and drizzle with avocado oil. Sprinkle salt, pepper, garlic powder, and dried parsley. Give potatoes a good toss making sure they are well coated with oil and spices.
- Step 6– Place fries in oven and bake for 25 minutes. After fries are done baking, change oven setting to broil high. Broil for 1-2 minutes. Remove from stove and allow to cool a bit.
- Step 7– While fries are baking in the oven, place a large cast iron skillet on stovetop. Drizzle with olive oil and bring to a heat on medium-high. Once oil is heated, toss in mushrooms along with marinade juices. Stir fry for about 6-8 minutes until mushrooms are browned and cooked through. Place cooked mushrooms in a different bowl or dish along with juices.
- Step 8– Using same skillet, heat the rest of olive oil on medium-high heat. Sauté onions for about 1-2 minutes until they start to translucent. Toss in peppers and stir fry for 4-5 minutes until they start to soften. Toss in tomatoes and continue to stir fry for another 2-3 minutes. Turn heat down to low and add mushrooms and marinade back to pan and continue stir frying for another 3-5 minutes to blend flavors.
- Step 9– Serve immediately with fries and quinoa on the side. Enjoy!
Tips and Substitutions:
- Substitute for portobello mushrooms- Use cremini mushrooms, which are technically baby portobello mushrooms.
- Don’t skip soaking potatoes in water- This process removes most of the starch from potatoes. This will then result in crispier fries once baked.
- Not a fan of quinoa?- Use rice or cauliflower rice to serve instead.
- Try to cut all of your veggies to the same size– This allows for even cooking.
- Substitute for coconut aminos– Coconut aminos gives the marinade a umami flavor while keeping it gluten-free. You can use soy sauce of you don’t need it to be gluten-free.
Vegan Lomo Saltado FAQ’s:
What is Lomo Saltado?
Lomo Saltado is a traditional Peruvian stir fry and it’s rich flavor makes it an absolutely delicious dish. It’s origin is part of the Chifa tradition, cuisine based on Chinese and Peruvian elements fused together. Lomo Saltado consists of sirloin strips cooked with onions and tomatoes and served with French fries and rice. Seriously if you have never tried this delicious dish that has made it’s way into mainstream cuisine, you definitely should.
What makes this Lomo Saltado vegan?
For this version of Lomo Saltado I wanted to go with a vegan version. I thought it would give a classic dish a fun twist and make it something everyone can enjoy. Traditional Lomo Saltado is very rich in flavors that come from a delicious marinade. These same flavors are maintained in this vegan version. Mushrooms are used as substitute to sirloin to turn it into a vegan meal in a simple way.
What makes this dish healthy?
In addition to using mushrooms in this recipe for added nutrition and making it a plant-based friendly recipe, there are other factors that make it healthier. Lomo Saltado is always served with French fries and rice. In this recipe, the French fries are baked instead of deep fried.
Instead of rice, it has been substituted for quinoa. Quinoa adds nutritional value to this meal and protein. If you rather have white rice you certainly can or substitute for brown rice. You can even use cauliflower rice instead to add some veggies to your meal. It’s all about your personal preference.
Meal Prepping it:
This Vegan Lomo Saltado is great for meal prepping as it is a full meal. Prep your lomo saltado, french fried and quinoa. Then serve everything is Tupperware dishes for ready to-go lunches and/or dinners for the week.
Storing and Reheating:
Place any leftover vegan lomo saltado in an airtight container along with french fries and quinoa. Reheat in microwave all together. If you want your French fries to remain crispy, store them separately from the vegan lomo saltado and quinoa. Reheat them in the oven or air fryer.
Did you like this Vegan Lomo Saltado recipe? You may also like these other homemade “take-out” recipes:
- Shrimp Fried Rice
- Easy Chicken Fried Rice
- Singapore Spaghetti Squash Noodles
- Gluten-Free Chicken Teriyaki
- Slow Cooker Carne Asada Tacos
- Shrimp Fajitas
Vegan Lomo Saltado with Homemade Crispy French Fries
This delicious Vegan Lomo Saltado brings a healthy twist to a traditional Peruvian stir fry. While substitutions are made to make this version vegan friendly and with added nutritional value; the classic flavors are not compromised. Made with marinated portobello mushrooms instead of beef, served over quinoa instead of rice, and homemade crispy French fries. So easy to make, tasty, and comforting!
Ingredients
For Stir Fry:
- 4 portobello mushrooms
- 1 red onion
- 2 tomatoes
- 1 shallot
- 2 tbsp olive oil (divided)
- 1/4 cup coconut aminos
- 1/4 cup red wine vinegar
- 1/2 cup cilantro
- 1 tsp pink sea salt
- 1 tsp black pepper
- 1 yellow bell pepper
For French Fries
- 2 russet potatoes
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tbsp avocado oil (can use coconut oil as substitute)
For Serving:
- cooked quinoa for serving (rice or cauliflower rice if preferred)
Instructions
Start by peeling and cutting potatoes lengthwise creating fries. Fill a large mixing bowl with water. Submerge fries allowing them to soak for at least 20 minutes.
In the meantime, thinly slice mushrooms and shallot. In a separate mixing bowl, combine sliced mushrooms, shallots, coconut aminos, red wine vinegar, cilantro, pink sea salt and black pepper. Stir and allow to marinade for at least 20 minutes.
Preheat oven at 400 degrees Fahrenheit.
While fries soak and mushrooms marinade, thinly slice onions and yellow bell pepper, and chop tomatoes into eighths.
Drain and rinse fries, then dab dry using a paper towel. Make sure fries are completely dried. Line a large baking sheet pan with parchment paper. Layer fries over prepped sheet pan and drizzle with avocado oil. Sprinkle salt, pepper, garlic powder, and dried parsley. Give potatoes a good toss making sure they are well coated with oil and spices.
Place fries in oven and bake for 25 minutes. After fries are done baking, change oven setting to broil high. Broil for 1-2 minutes. Remove from stove and allow to cool a bit.
While fries are baking in the oven, place a large cast iron skillet on stovetop. Drizzle with olive oil and bring to a heat on medium-high. Once oil is heated, toss in mushrooms along with marinade juices. Stir fry for about 6-8 minutes until mushrooms are browned and cooked through. Place cooked mushrooms in a different bowl or dish along with juices.
Using same skillet, heat the rest of olive oil on medium-high heat. Sauté onions for about 1-2 minutes until they start to translucent. Toss in peppers and stir fry for 4-5 minutes until they start to soften. Toss in tomatoes and continue to stir fry for another 2-3 minutes. Turn heat down to low and add mushrooms and marinade back to pan and continue stir frying for another 3-5 minutes to blend flavors.
Serve immediately with fries and quinoa on the side. Enjoy!
Recipe Notes
Tips and Substitutions:
- Substitute for portobello mushrooms- Use cremini mushrooms, which are technically baby portobello mushrooms.
- Don’t skip soaking potatoes in water- This process removes most of the starch from potatoes. This will then result in crispier fries once baked.
- Not a fan of quinoa?- Use rice or cauliflower rice to serve instead.
- Try to cut all of your veggies to the same size– This allows for even cooking.
- Substitute for coconut aminos– Coconut aminos gives the marinade a umami flavor while keeping it gluten-free. You can use soy sauce of you don’t need it to be gluten-free.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
*Post updated as of 3/14/2020
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