Seitan Lomo Saltado Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/seitan-lomo-saltado-recipe/
