Seitan Lomo Saltado Recipe
Introduction
Seitan Lomo Saltado is a vibrant vegan twist on the classic Peruvian stir-fry, combining tender strips of seitan with colorful vegetables and bold seasonings. This dish is quick to prepare and packed with savory, tangy flavors that will satisfy both plant-based eaters and meat lovers alike.
Ingredients
- 2 Tbsp. vegetable oil, plus more if needed
- 1 lb. seitan, cut in strips
- 1 medium red onion, thinly sliced
- 2 aji amarillo or fresno chiles, seeded and sliced
- 2 roma tomatoes, cored and sliced
- 3 cloves garlic, minced
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup soy sauce
- 3 Tbsp. apple cider vinegar
- French fries
- 2 Tbsp. cilantro, chopped
Instructions
- Step 1: In a large skillet over high heat, heat oil until it just starts to smoke. Add seitan and cook, stirring occasionally, until beginning to caramelize, 4 to 5 minutes.
- Step 2: If there is no visible oil in pan, add about 1 Tbsp. more. Add onion and chile and cook, tossing constantly, until onions have just started to soften, about 3 minutes. Add tomatoes and cook, tossing, until warmed through and still maintain some of their bite, 2 to 3 minutes. Add garlic, salt, and pepper and cook, stirring, until fragrant, about 1 minute more.
- Step 3: Reduce heat to medium and add soy sauce and vinegar, stirring until seitan and veggies are coated with sauce. Cook, stirring frequently, until slightly thickened, 1 to 2 minutes.
- Step 4: Remove skillet from heat and add fries, tossing until combined. Top with cilantro.
Tips & Variations
- Use freshly made French fries or crispy frozen fries for the best texture in the final dish.
- Substitute seitan with firm tofu or tempeh for a different plant-based protein option.
- Add a splash of lime juice for extra brightness just before serving.
- If you prefer less heat, remove all seeds from the chiles or substitute with mild bell peppers.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain the texture of the seitan and fries. Avoid microwaving to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Seitan Lomo Saltado gluten-free?
Traditional seitan is made from wheat gluten, so it is not gluten-free. To make a gluten-free version, substitute the seitan with firm tofu or a gluten-free meat alternative.
What can I use if I don’t have aji amarillo or fresno chiles?
You can substitute with jalapeños, serrano peppers, or mild bell peppers depending on your heat preference. Adjust the amount to suit your taste.
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Seitan Lomo Saltado Recipe
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Seitan Lomo Saltado is a vibrant Peruvian-inspired stir-fry dish that replaces traditional beef with seitan, offering a savory, plant-based twist on the classic. This recipe combines caramelized seitan strips with sautéed onions, chiles, tomatoes, and a tangy soy-vinegar sauce, all tossed together with crispy French fries and finished with fresh cilantro for a hearty, flavorful meal.
Ingredients
Seitan and Vegetables
- 2 Tbsp. vegetable oil, plus more if needed
- 1 lb. seitan, cut in strips
- 1 medium red onion, thinly sliced
- 2 aji amarillo or fresno chiles, seeded and sliced
- 2 roma tomatoes, cored and sliced
- 3 cloves garlic, minced
- 1 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup soy sauce
- 3 Tbsp. apple cider vinegar
To Serve
- French fries (quantity as desired)
- 2 Tbsp. cilantro, chopped
Instructions
- Caramelize Seitan: In a large skillet over high heat, heat 2 tablespoons of vegetable oil until it just starts to smoke. Add the seitan strips and cook, stirring occasionally, until they begin to caramelize and develop a golden-brown crust, about 4 to 5 minutes.
- Sauté Aromatics and Vegetables: If the skillet looks dry, add about 1 tablespoon more oil. Add the sliced red onion and seeded chiles to the skillet and toss constantly, cooking until the onions just begin to soften, approximately 3 minutes. Add the sliced tomatoes and continue to cook, tossing occasionally, until they are warmed through but still hold some firmness, about 2 to 3 minutes. Stir in minced garlic, kosher salt, and black pepper, cooking and stirring until fragrant for about 1 minute.
- Add Sauce and Simmer: Lower the heat to medium and pour in the soy sauce and apple cider vinegar. Stir well to coat the seitan and vegetables evenly with the sauce. Continue cooking and stirring frequently until the sauce slightly thickens and clings to the ingredients, approximately 1 to 2 minutes.
- Combine with French Fries and Garnish: Remove the skillet from heat and immediately add the French fries. Toss gently but thoroughly to combine all ingredients, allowing the fries to absorb some of the sauce and flavors. Sprinkle chopped cilantro over the top before serving for a fresh, herbal finish.
Notes
- For a spicier dish, leave some seeds in the chiles or add a pinch of chili flakes.
- You can use frozen or fresh French fries depending on preference; crispiness adds a nice texture contrast.
- Adjust the soy sauce and vinegar according to taste to balance saltiness and acidity.
- Serve immediately to enjoy the fries’ best texture.
- Seitan can be homemade or store-bought; ensure it’s firm for best results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Peruvian
Keywords: Seitan Lomo Saltado, vegan Peruvian lomo saltado, plant-based stir-fry, seitan recipe, Peruvian cuisine, vegan main dish
