Seitan Lomo Saltado Recipe

Introduction

Seitan Lomo Saltado is a flavorful vegan twist on the classic Peruvian stir-fry. This dish combines tender seitan with vibrant vegetables and a tangy sauce, finished off with crispy fries for an irresistible meal.

Ingredients

• 2 Tbsp. vegetable oil, plus more if needed
• 1 lb. seitan, cut in strips
• 1 medium red onion, sliced
• 2 aji amarillo or fresno chiles, seeded and sliced
• 2 roma tomatoes, cored and sliced
• 3 cloves garlic, minced
• Kosher salt
• Freshly ground black pepper
• 1/4 cup soy sauce
• 3 Tbsp. apple cider vinegar
• French fries
• 2 Tbsp. cilantro, chopped

Instructions

1. Step 1: In a skillet over high heat, heat the vegetable oil until it just starts to smoke. Add the seitan strips and sear, stirring occasionally, for 4 to 5 minutes until they begin to caramelize.
2. Step 2: If there is no visible oil left in the pan, add about a tablespoon more. Then add the sliced red onion and aji amarillo or fresno chiles. Cook, tossing constantly, for 3 minutes until the onions have just started to soften.
3. Step 3: Add the sliced tomatoes and cook for another 2 to 3 minutes, tossing frequently, until the tomatoes still have some bite and haven’t fully cooked down.
4. Step 4: Stir in the minced garlic, a good pinch of kosher salt, and a couple cracks of freshly ground black pepper. Let cook for another minute to blend the flavors.
5. Step 5: Reduce heat to medium and add the soy sauce and apple cider vinegar. Stir to coat the seitan and vegetables evenly with the sauce. Let the sauce reduce for 1 to 1 ½ minutes until slightly thickened.
6. Step 6: Remove the skillet from heat and add the French fries. Toss everything together until the fries are fully incorporated and coated with the sauce.
7. Step 7: Garnish with chopped cilantro and serve immediately.

Tips & Variations

• For extra spice, keep the seeds in the chiles or add a pinch of chili flakes.
• If you prefer a gluten-free version, substitute seitan with firm tofu or tempeh.
• Use homemade fries or baked sweet potato fries for a healthier alternative.
• Adding a splash of lime juice before serving can brighten the flavors.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the fries from becoming soggy. It’s best enjoyed fresh for optimal texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different protein instead of seitan?

Yes, firm tofu or tempeh work well as alternatives to seitan for a similar texture and absorb the sauce nicely.

What if I can’t find aji amarillo or fresno chiles?

You can substitute with serrano or jalapeño peppers for heat, or use bell peppers for a milder flavor.

Seitan Lomo Saltado Recipe

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Seitan Lomo Saltado is a vegan twist on the traditional Peruvian stir-fry, featuring tender seitan strips sautéed with vibrant vegetables and a tangy soy-vinegar sauce. This dish combines the bold flavors of yellow chili peppers, fresh tomatoes, and garlic with crispy fries, making it a hearty and satisfying plant-based meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Peruvian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Seitan and Vegetables

• 2 Tbsp. vegetable oil, plus more if needed
• 1 lb. seitan, cut in strips
• 1 medium red onion, sliced
• 2 aji amarillo or fresno chiles, seeded and sliced
• 2 roma tomatoes, cored and sliced
• 3 cloves garlic, minced
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Sauce

• 1/4 cup soy sauce
• 3 Tbsp. apple cider vinegar

Additional

• French fries (amount as desired)
• 2 Tbsp. cilantro, chopped

Instructions

1. Sear the Seitan: In a skillet over high heat, heat 2 tablespoons of vegetable oil until it just starts to smoke. Add the seitan strips and sear, stirring occasionally, for 4 to 5 minutes until the seitan begins to caramelize and develop a golden-brown crust.
2. Sauté Vegetables: If the pan appears dry with no visible oil, add about 1 tablespoon more oil. Add the sliced red onion and aji amarillo (or fresno) chiles to the pan. Cook while tossing constantly for 3 minutes until the onions start softening. Add the sliced roma tomatoes and cook for another 2 to 3 minutes, tossing to mix, ensuring tomatoes retain some firmness and bite. Add the minced garlic along with a pinch of kosher salt and freshly ground black pepper, cooking for an additional minute to combine flavors.
3. Add Sauce and Reduce: Lower the heat to medium and pour in the soy sauce and apple cider vinegar. Stir well to coat all the seitan and vegetables evenly with the sauce. Let the mixture cook for 1 to 1 ½ minutes as the sauce reduces and thickens slightly.
4. Combine with Fries and Serve: Remove the skillet from the heat and immediately add the French fries. Toss thoroughly until the fries are fully incorporated and coated in the sauce and vegetables. Garnish with chopped cilantro and serve hot.

Notes

• For a spicier dish, leave the chiles with the seeds inside or add an extra aji amarillo.
• Use homemade or store-bought French fries; freshly fried or baked fries work best for texture.
• Seitan provides a chewy, meat-like texture making this an ideal vegan alternative to traditional beef lomo saltado.
• Adjust soy sauce and vinegar quantity based on your preference for saltiness and acidity.
• Serve with steamed white rice or quinoa to make it a more filling meal.

Keywords: seitan lomo saltado, vegan peruvian recipe, plant-based stir fry, aji amarillo recipe, vegan lomo saltado, vegan dinner, soy sauce stir fry, seitan recipe