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.