Vegetarian Lomo Saltado

Lomo saltado is perhaps the best representation of the multitude of cuisines that come together to form Peruvian recipes. Asian, Latin, and European flavors blend to form the perfect Peruvian comfort food - a one-dish stir fry that packs plenty of flavor, not to mention sustenance. Our version is made with wheat gluten strips, but you can substitute the veggie protein of your choice.

1 lb. wheat gluten strips, about 1-2" long
1 large red onion, cut into eights or large strips
1 pound Yukon gold potatoes (or your choice)
1.5 tsp. aji amarillo paste
4 tomatoes, cut into eighths
1 TB parsley, chopped
1/2 TB cilantro, chopped
1/2 tsp. paprika or ground aji panca
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. pepper
1 TB lime juice
1 TB balsamic vinegar
2 TB soy sauce
2 cups rice, prepared
oil, for deep frying potatoes
2 TB canola oil
Peruvian pisco (optional)

Prepare the rice and set aside (keep warm). Heat oil to 325°, cut potatoes into french fries and fry for 5 minutes. Remove from oil. Reheat oil to 375° and resume cooking fries for about 2-3 more minutes (depending on size) until golden brown, crispy, and cooked through. Keep warm.

Heat 2 TB oil in pan over medium-high heat. Add gluten strips and fry until browned. Remove from pan. Add onions and fry until lightly browned and softened. Add gluten, aji, tomatoes, parsley, spices, cilantro, vinegar, and soy and cook for 2 minutes until tomatoes are softened. If desired, sprinkle about 2 TB of pisco on top of the dish and ignite (remember to extinguish, if necessary). Squeeze lime juice over pan, add french fries, and quickly toss together. Serve over rice.

Serves 4 as a main dish