Lomo Saltado

Alternate Spellings: Lommo Saltado

Cuisine: Peruvian

Recipe Type: Main Dish

Average User Rating: 0.94 / 5

Vegetarian / Vegan: Vegan

Lomo saltado is perhaps the best obvious representation of the constant melding of widely varied international flavors that happens in Peru. Asian, Latin, and European ingredients 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 or soy protein strips, about 1-2" long (or you can use fried tofu if you prefer)
1 large red onion, cut into eights or large strips
1 pound Yukon gold potatoes (or your choice)
1 fresh aji amarillo pepper, minced (or substitute 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 vegetarian oyster sauce
1.5 TB balsamic vinegar
2 TB soy sauce
2 cups rice, prepared
oil, for deep frying potatoes
2 TB canola oil
Peruvian pisco (optional), to finish
1/2 lime, to finish


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/soy 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, vegetarian oyster sauce, and soy and cook for 2 minutes until tomatoes are softened. If desired, sprinkle about 1-2 TB of pisco on top of the dish and ignite (be careful). Squeeze lime half over pan, add french fries, and quickly toss together. Serve over rice.

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Prep Time: 20 minutes

Cooking Time: 15 minutes

Servings: 4

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