Vegan Lomo Saltado: Plant-Based Peruvian Stir-Fry

Vegan lomo saltado is a plant-based take on the classic Peruvian stir-fry, traditionally made with beef, onions, tomatoes, and french fries, served over rice. This version swaps the meat for hearty king oyster mushrooms or seitan, which soak up the savory, tangy sauce beautifully. It delivers all the bold flavors of the originalâ€”soy sauce, vinegar, and aji amarilloâ€”while being completely meat-free and surprisingly quick to make.

Ingredients

1 lb (450 g) king oyster mushrooms or seitan, sliced into strips
3 tbsp (45 ml) soy sauce or tamari, divided
1 tbsp (15 ml) rice vinegar or red wine vinegar
1 tsp aji amarillo paste (or 1/2 tsp red pepper flakes + 1 tsp tomato paste)
2 tbsp (30 ml) vegetable oil, divided
1 red onion, sliced into half-moons
2 tomatoes, cut into wedges
3 cloves garlic, minced
1 tbsp (15 ml) fresh ginger, grated
1/2 cup (120 ml) vegetable broth
1 tbsp (15 ml) dark soy sauce or mushroom soy sauce (optional, for color)
1 tsp sugar (optional, to balance acidity)
2 cups (370 g) cooked white rice, for serving
2 cups (200 g) frozen french fries, baked or air-fried according to package directions
Fresh cilantro, chopped, for garnish

Instructions

If using mushrooms, slice them into 1/2-inch thick strips. If using seitan, slice into similar-sized strips. Toss with 1 tbsp soy sauce and set aside.
In a small bowl, mix the remaining 2 tbsp soy sauce, rice vinegar, aji amarillo paste, vegetable broth, dark soy sauce (if using), and sugar. Set aside.
Heat 1 tbsp oil in a large wok or skillet over high heat until shimmering. Add the mushrooms or seitan in a single layer (work in batches if needed) and sear without stirring for 2-3 minutes until browned. Stir and cook another 2 minutes. Remove from the pan and set aside.
Add the remaining 1 tbsp oil to the same pan. Add the onion and cook, stirring, for 2 minutes until slightly softened. Add the garlic and ginger, cook for 30 seconds until fragrant.
Add the tomato wedges and cook for 1-2 minutes, just until they start to soften but still hold their shape.
Return the mushrooms/seitan to the pan. Pour in the sauce mixture. Stir everything together and let it bubble for 2-3 minutes, until the sauce slightly thickens and coats the ingredients.
Turn off the heat. Gently fold in the cooked french fries, being careful not to break them too much.
Serve immediately over steamed white rice, garnished with fresh cilantro.

Tips

Use a very hot pan: The high heat is essential for browning the mushrooms/seitan and creating a slightly charred, smoky flavor. Don’t overcrowd the pan; cook in batches if necessary.
Add fries at the end: Stirring the fries into the sauce too early will make them soggy. Fold them in just before serving so they retain some crispness.
Adjust the heat: Aji amarillo paste is moderately spicy. Start with 1 tsp and add more to taste. If using red pepper flakes, they can be spicier, so use less.
Substitute proteins: If you can’t find king oyster mushrooms, use portobello or cremini mushrooms. Tofu (extra-firm, pressed, and pan-seared) also works well, but will be less chewy.

Serving Suggestions

Serve this vegan lomo saltado with a generous portion of steamed white rice. For a low-carb option, serve it over cauliflower rice or a bed of lettuce. A side of fried plantains (maduros) adds a sweet contrast. A squeeze of fresh lime juice over the top before eating brightens all the flavors.

Variations

Gluten-Free: Use tamari instead of soy sauce and ensure your seitan is gluten-free (or use mushrooms only). Serve with gluten-free soy sauce.
Beefy Flavor: Add 1/2 tsp of smoked paprika or a few drops of liquid smoke to the sauce for a more traditional smoky, meaty depth.
Extra Veggies: Add sliced bell peppers or green beans along with the onion for more color and crunch.
Spicy Kick: Add a chopped fresh rocoto pepper or a pinch of cayenne pepper to the sauce for extra heat.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The fries will soften and absorb sauce, so for best results, reheat in a skillet over medium heat to re-crisp them slightly. You can also microwave, but the texture will be softer. The rice can be stored separately and reheated with a splash of water.

Frequently Asked Questions

What is aji amarillo and can I skip it?
Aji amarillo is a Peruvian yellow chili pepper with a fruity, moderately spicy flavor. It’s available as a paste in Latin markets or online. If you can’t find it, substitute with a mix of 1/2 tsp red pepper flakes and 1 tsp tomato paste to mimic the color and heat.

Can I make this without french fries?
Yes, you can omit the fries or replace them with roasted potatoes, sweet potato wedges, or even just serve it over rice. The fries are classic, but the dish is still delicious without them.

Is this dish traditionally served with rice?
Yes, lomo saltado is typically served with white rice and sometimes with a side of fried potatoes. The fries are often mixed into the stir-fry, as we do here, or served on the side.

Can I use frozen stir-fry vegetables?
While fresh tomatoes and onions are key to the texture, you can add a frozen vegetable mix for extra bulk. Just be aware they will release more water, so you may need to cook the sauce a bit longer to thicken it.

Why is my sauce watery?
This can happen if the tomatoes are too ripe or the pan isn’t hot enough. Cook the sauce uncovered for a few extra minutes to reduce it. Also, make sure to sear the mushrooms well so they don’t release too much moisture into the sauce.

Can I make this ahead of time?
You can prep the ingredients (slice mushrooms, chop vegetables, mix sauce) a day ahead. Cook the dish fresh just before serving for the best texture, as the fries will get soggy if stored mixed with the sauce.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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