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 Worcestershire sauce to mimic that beefy piquant flavor. In addition to that, sweet potato and purple sweet potato give the dish its vibrant appearance.
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
- 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.