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Vegan Lomo Saltado

Lomo saltado is a traditional Peruvian dish. It is basically a stir-fry which becomes one-dish meal with the addition of French fries and rice. Although it is served as one dish you combine a few cooking methods such as stir frying and deep frying. The original version has beef in it but we were lucky enough to have vegetarian version of this dish both in Lima at Restaurant El Vegetariano and at Govinda’s in Aguas Calientes (Machu Picchu). After we got home I came up with my own version of it.   At the end of the day, my kitchen is my Queen-dom…

Ingredients:
1 cup Natural Food Vegetarian Beef Chunks
1 very large potato (I strongly recommend Nicolas if you can get any)
1 medium-sized red onion
¼ red capsicum
¼ yellow capsicum
¼ green capsicum
2 large tomatoes
1 clove garlic
1 tbsp light soy sauce
A handful continental parsley
1 tsp Massel’s stock powder chicken style
Oil for deep frying
1 tsp smoked sweet paprika (Herbie’s)
Salt and pepper

To make the chips:

  • Heat the oil.
  • Using a peeler, remove the skin from all the potatoes. Cut each potato lengthwise into thin chunks about a centimetre in size.
  • Before frying, it is important to rinse starch off the potatoes. Put them into a strainer and run them under cold water, then let the water drain off. Pat dry with a clean tea towel.
  • Once the oil reaches the right temperature, fry potatoes –all of it in one batch if you are using a large pot to fry. If not, do them in small batches instead. You will need to move them once or twice while frying as they tend to stick together in clumps and that prevents them from frying evenly.
  • Place 2 layers of paper towel onto a flat plate. When the chips are in nice golden brown colour remove them from oil with a slotted spoon and spread them onto the plate with paper towels. Season well with Massel’s stock powder while the chips are still hot and set aside.

Method for the rest:

  • Wash, dry and chop parsley. Wash capsicums, carve out the membrane, get rid of the seeds and slice thinly.
  • Peel garlic and tomatoes. Cut tomatoes into wedges and leave them on the chopping board for the time being.
  • Peel onion and slice.
  • Heat oil in a non-stick pan and sauté vegetarian beef chunks until they are crispy on the outside. Remove from the pan and set aside.
  • Add a little bit of oil to the same pan and sauté onion and capsicum until they brown. Add crushed garlic and light soya sauce.
  • Stir in potato chips and tomato wedges. Sauté until tomatoes start to lose their shape.
  • Add vegetarian beef chunks, stir well. Garnish with chopped parsley and serve with rice.

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