Vegan Lomo Saltado

This mouthwatering dish uses tender, juicy Portobello mushrooms in the place of meat. It’s a quick, easy and completely vegan-friendly take on the Peruvian classic.

Ingredients

• Glug of grapeseed oil 
• 250g Portobello mushrooms
• 3 Tomatoes
• 1 Red Onion
• 1 minced garlic clove
• 50ml Reduced-Sodium Tamari
• 50ml Dry Wine
• ¼ tsp Oregano
• ¼ tsp Cumin
• ¼ tsp Paprika
• ½ tsp Chilli paste (Ají Panca is ideal)
• Salt and Black Pepper, to taste
• Handful of fresh Parsley, finely chopped
• French Fries
• White Rice

INSTRUCTIONS

1. Slice your mushrooms, tomatoes and red onion into evenly sized strips around ½ inch thick. 
2. Heat the grapeseed oil in a wok over a high heat. Add garlic and fry briefly before adding the mushrooms, oregano, cumin and paprika, along with salt and pepper to taste. Toss together so they are well mixed. 
3. Pour in the Tamari and red wine and sauté for three minutes. The mushrooms should begin to simmer. 
4. Add the red onion and cook for 2 minutes, then add your chilli paste. Finally add the tomatoes for no more than a minute, until they absorb some of the sauce, then turn the heat off. 
5. Serve your delicious dish with a garnish of parsley, along with sides of white rice and french fries.