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Peruvian Lomo Saltado Stir Fry 7 Sq

Vegan Lomo Saltado (Peruvian Stir-Fry with Fries!)

This vegan Lomo Saltado is inspired by the traditional Peruvian stir fry dish. An easy weeknight meal that is packed with fresh veggies and deliciously crispy fries, all stirred together in an addictive umami sauce.
5 from 2 votes
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Course: Main Course
Cuisine: Peruvian
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Serves: 2
Calories: 746kcal
Author: Tara

Ingredients
 
 

For the fries:

  • 3 large white potatoes (approx 750g)
  • 2 tbsp coconut oil

For the stir fry:

  • 1 tbsp coconut oil
  • 1 garlic clove (minced)
  • 1 fresh chilli (deseeded and finely chopped)
  • 1 white onion (thinly sliced, approx 100g)
  • 1 red pepper (deseeded and sliced)
  • 100 g tenderstem broccoli (cut into bitesize pieces)
  • 4 mushrooms (sliced)
  • 6 cherry tomatoes (cut in half)

For the stir fry sauce:

  • 3 tbsp white wine vinegar
  • 3 tbsp soy sauce or tamari (gluten free)
  • 100 ml vegetable stock
  • ½ tsp marmite (*see note)
  • 1 tsp cornflour

To serve:

  • salt and pepper
  • 2 tbsp fresh coriander (chopped)
  • 250 g microwave rice (white or brown)

Instructions
 

To make the perfect oven fries:

  • Pre-heat the oven to 210°C fan (230°C conventional / 450°F / gas mark 8).
  • Peel the potatoes and slice them into thick fries/chips, approx 1 cm thick.
    3 large white potatoes
  • Bring a large saucepan of water to a boil. Add in the fries and simmer for around 7 minutes.
  • Drain the water from the pan and give it a gentle shake to roughen up the edges of the fries a little (shake gently otherwise you could break up the fries!).
  • Add 2 tbsp of coconut oil to a large baking tray and then add the tray into the preheated oven to heat the oil.
    2 tbsp coconut oil
  • Carefully transfer the part-cooked fries onto the preheated tray (watch out for spitting oil).
  • Cook the fries in a preheated oven for 15 minutes and then turn them over with a spatula. Place them back in the oven for 15 minutes until they are crispy and golden.
    Once you have turned over the fries it’s time to start the stir fry.

To make the stir fry:

  • When the fries are 15 minutes away from being ready, start making the stir fry by heating a large wok with 1 tbsp coconut oil.
    1 tbsp coconut oil
  • Add the sliced onion, garlic, red pepper, mushrooms, broccoli and chilli and stir fry for 5 minutes on high heat.
    Note: If you would like to add vegan beef or tempeh to your stir fry, add it to the pan first and fry it for 2 minutes before adding the veggies.
    1 garlic clove, 1 white onion, 1 red pepper, 100 g tenderstem broccoli, 4 mushrooms, 1 fresh chilli
  • Add the cherry tomatoes, vinegar, soy sauce, stock and marmite and stir together. Cook for a further 3 minutes.
    6 cherry tomatoes, 3 tbsp white wine vinegar, 3 tbsp soy sauce or tamari, 100 ml vegetable stock, 1/2 tsp marmite, salt and pepper
  • Make a cornflour slurry by combining the cornflour with 1 tbsp water. Pour this into the pan and cook for 1-2 minutes. Season the stir fry with salt and pepper to taste.
    1 tsp cornflour
  • Take the stir fry off of the heat and let it stand for 2 minutes to thicken up whilst you dish up your beautiful crispy fries and microwave your rice.
    250 g microwave rice
  • Sprinkle your fries with sea salt and serve the Lomo Saltado stir fry alongside the cooked rice. Sprinkle with fresh coriander.
    Note: Traditionally the chips are stirred into the stir-fry veggies on serving, which is blinking fabulous as they soak up all of the delicious sauce. Beautiful!
    2 tbsp fresh coriander

Video

Notes

*If you are a  Marmite ‘hater’ you can omit the Marmite, but trust me you won’t know it’s in there and it adds a savoury umami flavour.
Recipe inspired by:  Peru
Please check the allergens on the ingredients you purchase before use. The allergen information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.

Nutrition

Calories: 746kcal | Carbohydrates: 122g | Protein: 19g | Fat: 22g | Saturated Fat: 18g | Sodium: 1835mg | Fiber: 13g | Sugar: 13g | Net Carbohydrates: 109g
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