🏠 Home > 🗺️ Recipes > 🍝 Main Dishes > 🇵🇪 Peru Main Dishes > 🍝 1.Mushroom Lomo Saltado (Vegetarian Lomo Saltado) , 2.Aji de Seta (Vegetarian Aji de Gallina) , 3.Tallarín Saltado (Peruvian Stir-Fired Noodles)
🍝 Meat-Free Peruvian Magic: Authentic Plant-Based Mains to Cook Now
🌎 Welcome to the Vibrant World of Meatless Peruvian Cuisine
Hey there, fellow food lover! If you’ve ever scrolled through food blogs or watched travel shows, you know that Peru is basically the culinary capital of the world. But here is a secret: you don’t need beef or chicken to enjoy those legendary Andean flavors.
Peruvian food is famous for its "fusion" (mixing Spanish, Chinese, Japanese, and Indigenous influences), and it turns out that many of these iconic dishes are incredibly easy to flip into vegetarian masterpieces. In this guide, I’m taking you on a kitchen tour of Peru with three heavy hitters that have gained massive popularity globally. We aren't just making salads; we are making hearty, soul-warming main courses.
What’s on the menu today?
💥 • 1.Mushroom Lomo Saltado (Vegetarian Lomo Saltado): The stir-fry king, usually made with beef, but we’re using meaty mushrooms.
💥 • 2.Aji de Seta (Vegetarian Aji de Gallina): A creamy, spicy yellow pepper stew that is pure comfort.
💥 • 3.Tallarín Saltado (Peruvian Stir-Fired Noodles): The ultimate Peruvian-Chinese fusion noodle dish.
Ready to turn up the heat? Let’s dive in!
🥘 Recipe 1: Mushroom Lomo Saltado (Vegetarian Lomo Saltado)
📍 About this Recipe
If you ask anyone to name one Peruvian dish, it’s usually Lomo Saltado. Traditionally, it’s a high-heat beef stir-fry with tomatoes, onions, and—get this—French fries. Yes, fries in the stir-fry! For our vegetarian version, we are using Portobello mushrooms. They have that savory "umami" punch and a texture that stands up perfectly to the high heat of the wok. It’s smoky, salty, and a little bit tangy.
🌿 Ingredients & Measurements
• Portobello Mushrooms: 500 grams (sliced into thick strips)
• Red Onion: 1 large (sliced into thick wedges)
• Plum Tomatoes: 3 medium (sliced into wedges, seeds removed)
• Aji Amarillo Paste: 2 tablespoons
• Soy Sauce: 3 tablespoons
• Red Wine Vinegar: 2 tablespoons
• Garlic: 3 cloves (minced)
• French Fries: 300 grams (cooked until extra crispy)
• Fresh Cilantro: 1/2 cup (roughly chopped)
• Vegetable Oil: 3 tablespoons
• Salt and Black Pepper: To taste
• Cooked White Rice: For serving
👨🍳 Step-by-Step Instructions
1.Prep the Fries: First things first, cook your French fries until they are extra crispy. You can air-fry them or bake them. Set them aside.
2.Sear the Mushrooms: Get a wok or a large skillet screaming hot with 2 tablespoons of oil. Toss in the mushroom strips. Don’t crowd the pan! Let them sear until they are browned and slightly charred. Remove them and set aside.
3.Sauté the Veggies: Add the remaining oil. Toss in the red onions and sauté for about 2 minutes. You want them softened but still with a bit of a "crunch." Add the garlic and Aji Amarillo paste, stirring for 30 seconds.
4.The Fusion Mix: Add the tomatoes, then pour in the soy sauce and red wine vinegar. The liquid will deglaze the pan and create a delicious "jus."
5.The Reunion: Add the seared mushrooms back into the pan. Toss everything together for 1 minute so the flavors marry.
6.The Secret Move: Turn off the heat. Gently toss in the crispy French fries and the fresh cilantro. You want the fries to soak up just a little bit of the sauce but stay mostly crunchy.
7.Serve: Plate it immediately with a side of fluffy white rice.
💡 Tips & Mistakes to Avoid
• The Sogginess Trap: Never add the fries while the sauce is still boiling over high heat for too long, or they’ll turn into mush. Toss them in at the very end.
• High Heat is Key: This dish relies on the "breath of the wok." If your pan isn't hot, the veggies will steam instead of searing.
• Mushroom Choice: If you can’t find Portobellos, King Oyster mushrooms are a fantastic substitute because they are very firm.
❓ FAQ
Q1: Can I make this gluten-free?
A: Absolutely! Just swap the soy sauce for Tamari or liquid aminos.
Q2: Where do I find Aji Amarillo?
A: Most Latin grocery stores carry it in jars as a paste. It’s essential for that authentic Peruvian taste!
📝 Summary
Mushroom Lomo Saltado is the ultimate "gateway" dish for people skeptical about vegetarian food. It’s filling, smoky, and hits all those salty-sour notes that make Peruvian food so addictive.
🌶️ Recipe 2: Aji de Seta (Vegetarian Aji de Gallina)
📍 About this Recipe
This is a vegetarian spin on Aji de Gallina. Traditionally made with shredded chicken, we are swapping the bird for shredded King Oyster mushrooms. The star here isn’t the protein, though—it’s the sauce. It’s a thick, velvety, creamy sauce made from yellow peppers, walnuts, and cheese. It is sunshine in a bowl.
🌿 Ingredients & Measurements
• King Oyster Mushrooms: 400 grams (shredded with a fork)
• Aji Amarillo Paste: 1/2 cup
• Red Onion: 1 small (finely diced)
• Garlic: 2 cloves (minced)
• White Bread: 3 slices (crusts removed, soaked in 1 cup of evaporated milk)
• Evaporated Milk: 1 cup
• Walnuts: 1/2 cup (finely ground)
• Parmesan Cheese: 1/2 cup (grated)
• Vegetable Broth: 1/2 cup (as needed for thinning)
• Hard-Boiled Eggs: 2 (sliced for garnish)
• Black Olives: 4-5 (for garnish)
• Salt and Pepper: To taste
• Boiled Potatoes: 2 large (sliced into rounds for the base)
👨🍳 Step-by-Step Instructions
1.Prepare the Base: Blend the milk-soaked bread until it becomes a smooth paste. Set aside.
2.The Sofrito: In a large pot, heat oil over medium heat. Sauté the onions until translucent, then add the garlic and Aji Amarillo paste. Cook this for about 5 minutes until it smells fragrant.
3.Creamy Transformation: Pour in the blended bread and milk mixture. Stir constantly. Add the ground walnuts and Parmesan cheese. The sauce will start to thicken beautifully.
4.Add the "Meat": Fold in the shredded mushrooms. Let them simmer in the sauce for about 10 minutes on low heat. If it looks too thick, splash in some vegetable broth.
5.Assembly: Place sliced boiled potatoes on a plate. Pour a generous amount of the creamy stew over the potatoes.
6.Garnish: Top with a slice of hard-boiled egg and a black olive. Serve with white rice.
💡 Tips & Mistakes to Avoid
• Don't Rush the Paste: Cooking the Aji Amarillo paste with the onions is where the magic happens. If you don't cook it long enough, the sauce will taste "raw."
• The Bread Choice: Use standard white sandwich bread. Sourdough or whole wheat will change the flavor profile too much.
• Shredding Hack: Use two forks to shred the King Oyster mushroom stems. It perfectly mimics the texture of shredded chicken.
❓ FAQ
Q1: Is Aji Amarillo very spicy?
A: It has a kick, but it’s more fruity and floral. The milk and bread mellow it out significantly.
Q2: Can I make it vegan?
A: Yes! Use coconut milk instead of evaporated milk and skip the cheese.
📝 Summary
Aji de Seta is the definition of Peruvian comfort food. It’s rich, nutty, and vibrant. It’s the kind of meal that makes you want to take a nap immediately after—in the best way possible.
🍜 Recipe 3: Tallarín Saltado (Peruvian Stir-Fired Noodles)
📍 About this Recipe
This dish represents "Chifa" culture—the marriage between Chinese techniques and Peruvian ingredients. It’s fast, savory, and incredibly versatile. We use spaghetti (the standard in Peru!) and load it up with colorful vegetables and a tangy ginger-soy sauce.
🌿 Ingredients & Measurements
• Spaghetti: 300 grams (cooked al dente)
• Red Bell Pepper: 1 (sliced into strips)
• Green Onions: 4 stalks (cut into 2-inch pieces)
• Snow Peas: 100 grams
• Broccoli Florets: 1 cup
• Ginger: 1 tablespoon (freshly grated)
• Garlic: 2 cloves (minced)
• Soy Sauce: 4 tablespoons
• Vegetarian Mushroom Sauce: 1 tablespoon (as an oyster sauce sub)
• Sesame Oil: 1 teaspoon
• Vinegar: 1 tablespoon
• Sugar: 1/2 teaspoon
• Vegetable Oil: 2 tablespoons
👨🍳 Step-by-Step Instructions
1.Noodle Prep: Boil your spaghetti in salted water until just before al dente. Drain and toss with a tiny bit of oil.
2.The Sauce Mix: In a small bowl, whisk together the soy sauce, mushroom sauce, vinegar, sesame oil, and sugar.
3.Veggies on Fire: Heat your wok until it smokes. Add oil. Toss in the broccoli and snow peas first. Stir-fry for 2 minutes.
4.Aromatics: Add the bell peppers, ginger, and garlic. Stir-fry for another minute.
5.The Big Mix: Throw in the cooked spaghetti and the green onions.
6.Sauce it Up: Pour the sauce mixture over the noodles. Using tongs, toss everything vigorously over high heat.
7.Serve: Taste and add an extra splash of soy sauce if needed. Serve hot!
💡 Tips & Mistakes to Avoid
• Don't Overcook the Pasta: Since you are stir-frying the noodles, if they are already mushy from boiling, the dish will become a clump.
• High Heat: Keep the heat high to ensure the vegetables stay crisp and don't get soggy.
• Pasta Water: If the dish feels too dry, add a couple of tablespoons of the water you used to boil the spaghetti.
❓ FAQ
Q1: Can I add tofu to this?
A: Definitely! Cubed, fried tofu is a fantastic addition for extra protein.
Q2: Why use spaghetti?
A: Italian immigrants brought pasta to Peru, and it eventually became the standard for these fusion stir-fries.
📝 Summary
Tallarín Saltado is the perfect weeknight dinner. It’s fast, healthy, and packed with more veggies than your average noodle dish. It’s a total crowd-pleaser!
✨ Final Thoughts
And there you have it! Three incredible, meat-free ways to experience the heart and soul of Peru. These recipes prove that "Vegetarian Peru Main Dishes" aren't just an alternative; they are a destination in their own right.
Try them out one by one, and don't forget to share your experience—cooking is always better when shared with friends!
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