Seitan Lomo Saltado Recipe

Introduction

Seitan Lomo Saltado is a vibrant vegan take on the classic Peruvian dish, combining tender strips of seitan with colorful vegetables and a tangy sauce. This recipe brings together bold flavors and crispy fries for a satisfying and hearty meal.

Ingredients

• 2 Tbsp. vegetable oil, plus more if needed
• 1 lb. seitan, cut in strips
• 1 medium red onion, sliced
• 2 aji amarillo or fresno chiles, seeded and sliced
• 2 roma tomatoes, cored and sliced
• 3 cloves garlic, minced
• Kosher salt
• Freshly ground black pepper
• 1/4 cup soy sauce
• 3 Tbsp. apple cider vinegar
• French fries
• 2 Tbsp. cilantro, chopped

Instructions

1. Step 1: In a skillet over high heat, heat vegetable oil until it just starts to smoke. Add seitan strips and sear, stirring occasionally, for 4 to 5 minutes, or until they begin to caramelize.
2. Step 2: If there is no visible oil left in the pan, add about a tablespoon more. Then add the sliced red onion and aji amarillo (or fresno chile). Cook, tossing constantly, for 3 minutes until the onions start to soften. Add the sliced tomatoes and cook for 2 to 3 more minutes, tossing to combine. Ensure the tomatoes retain some firmness and have not cooked down fully. Add minced garlic, a pinch of kosher salt, and several cracks of black pepper. Cook for another minute.
3. Step 3: Reduce the heat to medium and pour in the soy sauce and apple cider vinegar. Stir well to coat the seitan and vegetables evenly with the sauce. Let the sauce reduce, cooking for 1 to 1 ½ minutes until it thickens slightly.
4. Step 4: Remove the skillet from heat and add the French fries. Toss everything together until the fries are fully incorporated into the mixture. Garnish with chopped cilantro and serve immediately.

Tips & Variations

• If you prefer a spicier dish, keep the seeds in the chiles or add a pinch of cayenne pepper.
• For extra crispiness, bake your own French fries instead of using frozen ones.
• Swap seitan with firm tofu for a different texture but similar flavor absorption.
• Add a squeeze of fresh lime juice before serving to brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat to maintain the texture of the seitan and fries. Avoid microwaving if possible, as it can make the fries soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of seitan?

Yes, firm tofu or tempeh work well as alternatives and will absorb the flavors similarly.

What if I can’t find aji amarillo chiles?

Fresno chiles are a good substitute. If you can’t find either, mild jalapeños or even a small amount of cayenne pepper can provide heat, but the flavor will differ slightly.

Seitan Lomo Saltado Recipe

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★★★★★

4.4 from 62 reviews

A vibrant, plant-based twist on the classic Peruvian dish Lomo Saltado, featuring tender seitan strips sautéed with onions, chiles, and tomatoes, all tossed with crispy French fries and a tangy soy-vinegar sauce. This hearty stir-fry captures the authentic flavors of traditional Lomo Saltado while keeping it vegan and packed with savory goodness.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Peruvian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Seitan and Vegetables

• 2 Tbsp. vegetable oil, plus more if needed
• 1 lb. seitan, cut in strips
• 1 medium red onion, sliced
• 2 aji amarillo or fresno chiles, seeded and sliced
• 2 roma tomatoes, cored and sliced
• 3 cloves garlic, minced
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Sauce

• 1/4 cup soy sauce
• 3 Tbsp. apple cider vinegar

Additional

• French fries, prepared (about 2 cups)
• 2 Tbsp. cilantro, chopped, for garnish

Instructions

1. Heat the oil and sear the seitan: Place a skillet over high heat and add 2 tablespoons of vegetable oil. Heat until the oil just starts to smoke. Add the seitan strips and sear them, stirring occasionally, for 4 to 5 minutes until the seitan begins to caramelize and develop a golden-brown crust.
2. Sauté onions and chiles: Check your skillet and if there is no visible oil, add about one more tablespoon of vegetable oil. Add the sliced red onion and aji amarillo or fresno chiles to the skillet. Toss constantly and cook for about 3 minutes, just until the onions start to soften but still maintain some crunch.
3. Add tomatoes and garlic: Add the sliced roma tomatoes and cook for another 2 to 3 minutes, tossing frequently. The tomatoes should heat through but still retain some firmness and bite. Stir in the minced garlic along with a generous pinch of kosher salt and a few cracks of freshly ground black pepper. Cook this mixture for an additional minute, allowing the garlic to become fragrant.
4. Incorporate soy sauce and vinegar: Lower the heat to medium. Pour in the soy sauce and apple cider vinegar, stirring well to ensure the seitan and vegetables are fully coated in the sauce. Allow the sauce to cook down and slightly thicken for 1 to 1 ½ minutes, intensifying the flavors.
5. Toss in French fries and finish: Remove the skillet from the heat. Add the prepared French fries to the mixture and toss thoroughly until the fries are fully incorporated and coated with the flavorful sauce. Garnish with the chopped cilantro and serve immediately, enjoying a delicious vegan take on a classic Peruvian stir-fry.

Notes

• For best results, use fresh aji amarillo or fresno chiles, but substitute with jalapeños if unavailable for a similar heat and flavor profile.
• You can prepare your own French fries from scratch or use store-bought frozen fries—just ensure they are crispy before adding to the skillet.
• To enhance the flavor profile, you can add a splash of beef-style broth or mushroom broth if you desire more umami depth.
• This dish is best eaten immediately to enjoy the contrast of crispy fries and tender seitan.
• Adjust salt and pepper to taste after cooking, especially if using salted fries or soy sauce with higher sodium content.

Keywords: Seitan Lomo Saltado, vegan Lomo Saltado, Peruvian stir-fry, plant-based recipes, seitan recipes, vegan main dish, vegan dinner ideas