Seitan lomo saltado is a plant-based take on the classic Peruvian stir-fry, traditionally made with strips of beef, onions, tomatoes, and french fries, all tossed in a soy sauce–vinegar glaze. Here, chewy, savory seitan stands in for the meat, soaking up the same bold, tangy sauce while keeping the dish hearty and satisfying. It’s a weeknight-friendly meal that delivers all the umami and comfort of the original, minus the meat.
Ingredients
- 1 lb (450 g) seitan, sliced into 1/2-inch (1.25 cm) strips
- 3 tbsp (45 ml) vegetable oil, divided
- 1 lb (450 g) russet potatoes, cut into 1/2-inch (1.25 cm) fries
- 1 large red onion, cut into 1/2-inch (1.25 cm) wedges
- 2 Roma tomatoes, cut into wedges
- 1 ajà amarillo pepper (or 1 tsp / 5 ml ajà amarillo paste), seeded and sliced (optional)
- 3 cloves garlic, minced
- 2 tbsp (30 ml) soy sauce (or tamari for gluten-free, though seitan is not gluten-free)
- 1 tbsp (15 ml) red wine vinegar
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 g) black pepper
- 1/4 cup (60 ml) vegetable broth or water
- 2 tbsp (8 g) fresh cilantro, chopped, for garnish
- Cooked white rice, for serving
Instructions
- If your seitan is very wet, pat it dry with paper towels. This helps it brown rather than steam.
- Heat 2 tbsp (30 ml) of the oil in a large skillet or wok over medium-high heat. Add the potato fries and cook, stirring occasionally, until golden and crisp, about 8–10 minutes. Remove with a slotted spoon and set aside on a plate.
- In the same skillet, add the remaining 1 tbsp (15 ml) oil. Add the seitan strips in a single layer (work in batches if needed) and cook without stirring for 2–3 minutes, until browned on one side. Flip and cook 2–3 minutes more. Transfer the seitan to a plate.
- Add the onion wedges and ajà amarillo (if using) to the skillet. Sauté for 2–3 minutes, until the onion starts to soften but still has some crunch.
- Add the garlic and tomato wedges. Cook for 1–2 minutes, until the tomatoes just begin to release their juices but still hold their shape.
- Return the seitan and potatoes to the skillet. Add the soy sauce, red wine vinegar, cumin, black pepper, and vegetable broth. Stir everything together and let it bubble for 1–2 minutes, until the sauce coats the ingredients and thickens slightly.
- Remove from heat, stir in most of the cilantro, and serve immediately over white rice, garnished with the remaining cilantro.
Tips
- Use a hot pan: A screaming-hot skillet is key for browning the seitan and getting char on the onions and tomatoes. Don’t overcrowd the pan—if you do, the ingredients will steam instead of sear.
- Adjust the heat: Ajà amarillo can be spicy. If you’re sensitive, start with half a pepper or omit it entirely. The dish will still be delicious, just milder.
- Make it your own: If you don’t have seitan, extra-firm tofu (pressed and torn into chunks) works well, though the texture will be softer. For a gluten-free version, use tempeh instead of seitan and tamari instead of soy sauce.
- Don’t skip the vinegar: The red wine vinegar is what gives lomo saltado its signature tang. If you’re out, use white vinegar or apple cider vinegar, but the flavor will be slightly different.
Serving Suggestions
Serve the seitan lomo saltado hot, piled over steamed white rice. For a more traditional presentation, you can also serve it alongside the rice rather than on top. A simple side of sliced avocado or a crisp green salad with lime vinaigrette balances the rich, savory stir-fry. For extra heat, offer aji sauce (a creamy Peruvian chili sauce) on the side.
Variations
- Add more vegetables: Bell peppers (red, yellow, or green) are a common addition in some versions. Slice them thinly and add them with the onions.
- Make it a one-pan meal: If you prefer, you can skip the separate potato frying and instead add frozen french fries (baked according to package directions) to the stir-fry at the end.
- Try a different protein: As mentioned, tofu or tempeh both work. For a non-vegan version, you could use beef strips, but then cook them to a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest.
- Add a smoky twist: A teaspoon of smoked paprika or a dash of liquid smoke in the sauce adds a subtle charred flavor that mimics the wok hei of a traditional stir-fry.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The fries will soften, but the flavor will still be good. To reheat, place in a skillet over medium heat with a splash of water or broth, stirring until heated through, about 5–7 minutes. You can also microwave individual portions for 2–3 minutes, but the texture will be less crisp. The dish is best eaten fresh, but it’s still a tasty lunch the next day.
Frequently Asked Questions
What is seitan? Seitan is a meat substitute made from wheat gluten, the protein part of wheat. It has a chewy, meaty texture and a neutral flavor that soaks up sauces well. It’s high in protein and works particularly well in stir-fries like this one.
Can I make this gluten-free? Seitan is made from wheat gluten, so it’s not gluten-free. However, you can substitute tempeh (fermented soybeans) or extra-firm tofu for the seitan, and use tamari or coconut aminos instead of soy sauce. The texture will be different, but the dish will still be delicious.
Is lomo saltado traditionally vegan? No, traditional lomo saltado is made with beef. This is a plant-based adaptation. The key is to replicate the savory, tangy sauce and the combination of textures—crispy fries, tender protein, and juicy vegetables—which this version does successfully.
Can I use frozen french fries instead of fresh potatoes? Yes, you can. Bake or air-fry frozen fries according to the package instructions, then add them to the stir-fry at the end. This saves time and still gives you that crispy texture, though fresh fries are more traditional.
What if I can’t find ajà amarillo? Ajà amarillo is a Peruvian yellow chili pepper with a fruity, moderately spicy flavor. If you can’t find it, you can substitute a jalapeño (for heat) or a yellow bell pepper (for sweetness, no heat). You can also use ajà amarillo paste, which is available online or in Latin markets. Just adjust the amount to your spice tolerance.
Why is my seitan not browning? The most common reason is that the pan isn’t hot enough, or the seitan is too wet. Make sure to pat the seitan dry before cooking, and let the pan heat up for a few minutes before adding the oil and seitan. Also, don’t stir the seitan too often—let it sit in the pan to develop a crust.
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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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