Lomo Saltado Without Meat (Akane's Signature Dish)
This is my take on the classic Peruvian dish, lomo saltado, but without any meat! A vegan dish that spices up your plate, without compromising the flavors.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
2
Ingredients
- 1⁄2 teaspoon freshly ground black pepper
- 1⁄4 cup olive or grape seed oil
- 1 cup chopped onions
- 1⁄2 cup chopped green bell pepper
- 1⁄2 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1⁄4 teaspoon ground cumin
- 1 1⁄2 cups vegetable broth
- 1⁄2 teaspoon white vinegar or lime juice
- 1⁄4 cup tomato sauce
- 1⁄2 teaspoon sugar or other sweetener, to taste
- 1 cup diced mixed mushrooms, such as cremini and shitake
- 1 can (15 ounces) black beans, drained and rinsed
- 2 tablespoons minced parsley for garnish
Instructions
- 1
In a large sauté pan over medium heat, heat the oil until shimmering. Add the onion, bell pepper, garlic, and parsley. Sauté until the vegetables are just tender, about 3–5 minutes.
- 2
Add the smoked paprika, cumin, and pepper and stir to combine. Cook for an additional 2 minutes.
- 3
Pour the vegetable broth into the pan and bring to a low simmer. Cook until reduced by one third, about 15 minutes. Add the vinegar or lime juice.
- 4
Stir in the tomato sauce and sugar or other sweetener of your choice. Add the mushrooms and black beans, reduce the heat to low, and simmer for an additional 10 minutes.
- 5
Adjust the seasoning if needed. Plate and garnish with additional parsley. Enjoy!
Chef's Tip
Try adding a pinch of smoked chipotle powder for a bit of smoky heat.
Fun Fact
The name lomo saltado comes from the Spanish verb 'saltear' meaning 'to sauté'.
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I'm a web developer with a passion for cooking, especially when it comes to pasta. Spaghetti to ravioli, I love it all. I'm also fascinated by the rich tastes of Peruvian cuisine. Follow along as I combine tech and cooking, creating easy-to-follow digital recipes that highlight the pleasure of delicious food.