Peruvian Lomo Saltado
Stir-fried portobello mushrooms with onions and tomatoes, served with rice and french fries. A simple meal packed with flavor.
Servings: 2
Calories: 280kcal
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Ingredients
- 2 portobello mushrooms (sliced about 1 inch thick)
- 2 tomatoes (plum or roma, cut into wedges)
- 1 red onion (cut into wedges)
- 2 tbsp vegetable oil
- parsley (to garnish)
The Mushroom Seasoning
- 4 tbsp soy sauce
- 2 tbsp vegan oyster sauce (can be found at your local Asian market)
- 1 tbsp white wine vinegar
- 1 dash liquid smoke
- 2-3 garlic cloves (finely chopped)
Serve With
- cooked rice (fresh or precooked)
- french fries (fresh or frozen)
Instructions
- In a pan, heat up 2 tbsp vegetable oil and cook 2 portobello mushrooms at medium - high heat for about 5 minutes.
- While the mushrooms cook, cut 1 red onion and 2 tomatoes into wedges.
- Add 4 tbsp soy sauce, 2 tbsp vegan oyster sauce, 1 tbsp white wine vinegar , 1 dash liquid smoke, 2-3 garlic cloves and the onion wedges to the pan with the mushrooms. Toss to combine.
- Once the mushrooms and onions are done, turn the heat off and add the tomato wedges. Gently tossing the tomatoes in the mix.
- Serve the mushrooms with cooked rice and french fries, garnish with some chopped parsley.
Notes
This recipe comes together fairly quickly. Make sure you have your ingredients prepped and ready to go before you begin cooking.
Nutrition
Calories: 280kcal | Carbohydrates: 17g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 2605mg | Potassium: 825mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1026IU | Vitamin C: 22mg | Calcium: 45mg | Iron: 2mg