Plant Based Lomo Saltado

Oct 25

Oct 25 Plant Based Lomo Saltado

I love Peruvian food. One of my ultimate favorite dishes is the classic Lomo Saltado. Being a plant based vegan for about 2 years now, I wasn't able to eat it because of the beef. I was craving it soo bad though.

I came up with this plant based alternative to quench my craving. Instead of beef, I replaced it with Portobello mushrooms A M A Z I N G .

Ingredients:

2 Large Portobello Mushrooms
1 Large White Onion
3 Tablespoons of Chopped Fresh Parsley
4 Large Tomatoes, Sliced into strips, peeled and seeded
1 Yellow Chili Pepper, Aji Amarillo
1/4 Cup Distilled White Vinegar
1 1/2 Dashes Soy Sauce to Taste
1/2 Cup Red Wine
A Bag of Golden Yukon Potatoes (Trader Joes)
Pink Himalayan Salt & Black Pepper to Taste
Olive Oil
White Jasmine Rice 1-2 cups

Aji Verde Salsa

2 Medium Jalapenos
1/2 Cup Veganaise Mayo
2 Cups lightly Packed Cilantro
2 Cloves Garlic
1/2 Sea Salt
1 Tablespoon Lime Juice

Rinse and cut golden potatoes into French fry strips. Pre-heat the oven to 375 F. Add potatoes to a baking tray and add olive oil, salt and pepper. Put in the oven to bake for 30 minutes. (baked vs. fried, I go for bake!)

Wash rice then add to a rice cooker or pot. Depending on how much rice you eat 1 or 2 cups will do. (Cook your rice first because rice will take awhile to cook.)

While the potatoes are baking and the rice is cooking, Chop up all your ingredients. Grab a medium sized pan, place on the stove on medium heat. Add the sliced onions first. Let them cook until they are transparent. Once transparent, take them out of the pan, place in a bowl and set to the side. Add the Portobello mushrooms to the pan and add red wine, salt, and pepper. Let the mushrooms cook for about 5-7 minutes. (These mushrooms cook fast. Once they’re over cooked, they become tough. So only cook them for a little bit and make sure to check on them. ) Once they’re cooked, Place in bowl (juice and all) and set to the side.

Place vinegar, soy sauce, and tomatoes on medium-low heat. Stir occasionally. Let it cook for about 15-20 minutes. You’ll know when its ready when the tomatoes become soft. Now add the onions and mushrooms back into the pan and stir. Let it simmer on low heat, allowing all the ingredients to blend together. Check on the fries, flip them if you need to. They should be about done.

Start making the salsa. Add all ingredients to a blender and mix.

Everything should be about done by now. Check and stir one more time and add chopped fresh parsley on top for flavor.

When plating this recipe, add rice first, then the stew, then add fries on top. Finally, add the Aji Verde on top. It is h e a v e n l y .