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Lomo Saltado: Peruvian Mushroom Strips With Sweet Potato Fries
[Vegan, Gluten-Free]

DS By: Denisse Salinas

Author Bio

I'm Denisse; I own a Santa Barbara-based private chef and catering company called Le Petit... Read More

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Lomo Saltado: Peruvian Mushroom Strips With Sweet Potato Fries [Vegan, Gluten-Free]

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Lomo saltado is Peruvian version of a stir-fry made with steak, tomatoes, and red onions. It’s cooked in an incredibly simple but amazingly savory sauce made of mostly soy sauce and red wine vinegar. In this meat-free version, Portobello mushrooms stand in for beef, plus a couple of splashes of... Read More

Ingredients You Need for Lomo Saltado: Peruvian Mushroom Strips With Sweet Potato Fries [Vegan, Gluten-Free]

2 large sweet potatoes, peeled and sliced into wedges
4 tablespoons olive oil, divided
2 large Portobello mushrooms, thickly sliced
2 garlic cloves, finely diced
1 red onion, thickly sliced
2 large tomatoes, thickly sliced
3 tablespoons soy sauce or tamari
3 tablespoons red wine vinegar
1/4 cup vegetable broth
1 teaspoon vegan Worcestershire sauce
Salt and black pepper, to taste
1/2 cup fresh cilantro, chopped
Cooked white or brown rice for serving

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How to Prepare Lomo Saltado: Peruvian Mushroom Strips With Sweet Potato Fries [Vegan, Gluten-Free]

Preheat oven to 400°F. Toss sweet potatoes with 2 tablespoons of olive oil, season with salt, and spread in a single layer onto a baking sheet. Roast for about 20 minutes, flipping halfway through. Remove from oven and set aside.
While potatoes are roasting, heat a large pot over high heat. Add remaining 2 tablespoons olive oil and saute mushrooms, garlic, onion, and tomato for 3-4 minutes. Add soy sauce, vinegar, broth, and Worcestershire and saute for 1-2 minutes more. Season to taste with salt and pepper.
Serve with rice and sweet potato fries and garnish with cilantro.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.