Lomo Saltado: Peruvian Mushroom Strips With Sweet Potato Fries [Vegan, Gluten-Free]
fromonegreenplanet.orgwww.onegreenplanet.org/vegan-recipe/lomo-saltado
Lomo Saltado, reimagined with hearty Portobello mushroom strips, offers a plant-based take on the Peruvian classic. Enjoy this savory stir-fry with crispy.
![Lomo Saltado: Peruvian Mushroom Strips With Sweet Potato Fries [Vegan, Gluten-Free]](https://i0.wp.com/www.onegreenplanet.org/wp-content/uploads/2017/09/lomo-saltado-peruvian-mushroom-strips-with-sweet-potato-fries.jpg?fit=1600%2C1000&ssl=1)
Ingredients
Instructions
Preheat oven to 400°F. Toss sweet potatoes with 2 tablespoons of olive oil, season with salt, and spread in a single layer onto a baking sheet. Roast for about 20 minutes, flipping halfway through. Remove from oven and set aside.
While potatoes are roasting, heat a large pot over high heat. Add remaining 2 tablespoons olive oil and saute mushrooms, garlic, onion, and tomato for 3-4 minutes. Add soy sauce, vinegar, broth, and Worcestershire and saute for 1-2 minutes more. Season to taste with salt and pepper.
Serve with rice and sweet potato fries and garnish with cilantro.
Nutrition
- Calories
- 219 calories
- Protein Content
- 4.0g
- Fat Content
- 14.0g
- Carbohydrate Content
- 20.0g
