Lomo Saltado ( Vegan )

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups rice
• 1 lb yukon gold potato (or your choice)
• oil, for deep frying potatoes
• 2 tablespoons canola oil
• 1 large red onion, cut into eights or large strips
• 1 lb wheat gluten, strips about 1-2-inch long or 1 lb portabella mushroom
• 1 1/2 teaspoons aji yellow paste
• 4 tomatoes, cut into eighths
• 1 tablespoon parsley, chopped
• 1 tablespoon cilantro, chopped
• 1 tablespoon balsamic vinegar
• 2 tablespoons soy sauce
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons peruvian pisco (optional)
• 1 tablespoon lime juice

Recipe

• 1 prepare the rice and set aside (keep warm).
• 2 heat oil to 325°, cut potatoes into french fries and fry for 5 minutes. remove from oil.
• 3 reheat oil to 375° and resume cooking fries for about 2-3 more minutes (depending on size) until golden brown, crispy, and cooked through. keep warm.
• 4 heat 2 tablespoons oil in pan over medium-high heat. add onion, gluten strips or mushrooms and fry until browned.
• 5 add aji, tomatoes, parsley, cilantro, vinegar, soy sauce, and spices and cook for 2 minutes until tomatoes are softened.
• 6 if desired, sprinkle pisco on top of the dish and ignite (remember to extinguish, if necessary).
• 7 squeeze lime juice over pan, add french fries, and quickly toss together. serve over rice.