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Seitan Lomo Saltado

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Seitan Lomo Saltado is a vegan twist on the classic Peruvian stir-fry, swapping beef for seitan to create a plant-based, protein-packed dish full of umami flavor. Tossed with sautéed onions, tomatoes, peppers, and served with crispy fries and rice, it’s hearty, comforting, and rich in global fusion flavor.

Ingredients

  • 2 cups seitan, sliced into strips
  • 1 red onion, sliced
  • 2 tomatoes, cut into wedges
  • 1 yellow or red bell pepper, sliced
  • 2 cloves garlic, minced
  • 3 tbsp soy sauce
  • 1 tbsp red wine vinegar
  • 1 tsp aji amarillo paste (optional)
  • 23 tbsp vegetable oil
  • Salt and pepper, to taste
  • Fresh cilantro (optional, for garnish)
  • 2 cups frozen or homemade French fries
  • 2 cups cooked white rice

Instructions

  1. Prepare the French fries by baking or frying until golden and crispy. Set aside.
  2. Heat 1–2 tbsp of oil in a large skillet or wok over medium-high heat.
  3. Add the seitan strips and sauté until browned and slightly crispy on the edges. Remove and set aside.
  4. In the same pan, add more oil if needed and sauté garlic, onions, and bell peppers until just softened, about 3–4 minutes.
  5. Add the tomatoes and cook for another 1–2 minutes until they begin to soften but retain their shape.
  6. Return the seitan to the pan and add soy sauce, red wine vinegar, and aji amarillo paste (if using). Stir to combine and simmer for 1–2 minutes.
  7. Season with salt and pepper to taste.
  8. Add the fries to the mixture and toss gently to coat with the sauce.
  9. Serve hot with a side of white rice and garnish with chopped fresh cilantro, if desired.

Notes

Use tofu or tempeh instead of seitan for a gluten-free option.Adjust spice level by increasing or omitting the aji amarillo paste.Add extra vegetables like mushrooms or zucchini for more variety.Make ahead by prepping veggies and sauce; cook just before serving.Reheat fries separately in the oven or air fryer to retain crispiness.

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