Vegan

Lima-Style Vegan Lomo Saltado

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Lima-Style Vegan Lomo Saltado
Sizzling vegan Lomo Saltado with a colorful array of vegetables and soy protein, served over fluffy quinoa.

Discover the zestful essence of Peruvian cuisine reimagined through this vegan masterpiece. Lima-Style Vegan Lomo Saltado is a delightful fusion that captures the spirit of traditional Peruvian flavors while embracing plant-based ingredients. This dish features succulent soy protein strips, sautéed with crisp vegetables in a zesty sauce, and served over fluffy quinoa for a complete meal that’s as nutritious as it is delicious.

“Lomo Saltado: A celebration of taste where tradition meets innovation on your plate.”

Ingredients

  • Soy Protein Strips: 1 package (14 oz)
  • Red Bell Pepper: 1, sliced into thin strips
  • Yellow Onion: 1 medium, thinly sliced
  • Garlic Cloves: 3, minced
  • Tomatoes: 2 medium, chopped
  • Fresh Cilantro: A handful, roughly chopped
  • Lime Juice: From 2 limes
For the Sauce:
  • Soy Sauce: 4 tablespoons
  • Olive Oil: 2 tablespoons
  • White Vinegar: 1 tablespoon
  • Chili Paste (Aji Panca or Sambal Oelek): 1 teaspoon
  • Ground Cumin: 1/2 teaspoon
  • Salt and Pepper: To taste

Instructions

  1. Prepare the Soy Protein: Boil a pot of water, add the soy protein strips, and simmer for about 10 minutes until tender. Drain and slice into bite-sized pieces.

  2. Make the Sauce: In a small bowl, whisk together soy sauce, olive oil, white vinegar, chili paste, ground cumin, salt, and pepper until well combined.

  3. Sauté Vegetables: Heat a large skillet over medium-high heat with a splash of olive oil. Add garlic, onions, and bell peppers, sautéing until the onions are translucent and the peppers are tender-crisp.

  4. Combine Ingredients: Add the soy protein strips to the skillet along with the prepared sauce. Stir well to coat everything evenly. Cook for another 2-3 minutes.

  5. Finish with Tomatoes and Cilantro: Lower the heat, add tomatoes and fresh cilantro, cooking just until the tomatoes are warmed through but still hold their shape.

  6. Serve Over Quinoa: Divide fluffy cooked quinoa among plates and top with the Lomo Saltado mixture. Drizzle any remaining sauce over the dish and squeeze fresh lime juice on top before serving.

Indulge in this vibrant, plant-based rendition of a beloved Peruvian classic. Lima-Style Vegan Lomo Saltado is perfect for those who love bold flavors and wholesome ingredients, bringing the heart of Peru’s culinary tradition to your table with an innovative vegan twist. Enjoy this dish as part of a family meal or impress guests at your next gathering with its colorful presentation and rich taste.

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