Vegan Peruvian Saltado with Peruvian Green Sauce

September 23, 2020

Vegan Peruvian Saltado with Peruvian Green Sauce

 

Recipe: Vegan Peruvian Saltado with Peruvian Green Sauce


Author: Carolyn Severin, Hamama Happiness Team Member


Prep Time: 20 Minutes


Cook Time: 45 Minutes


Makes: 2-4 Servings


Saltado is a simple Peruvian dish you can typically get at any Peruvian restaurant. It is typically made with marinated strips of sirloin steak, but can easily be made vegan or vegetarian by using tempeh or seitan instead (like I did here)!  I added creamy and herbaceous Peruvian Green Sauce on the side. This sauce adds great flavor to the already flavorful dish!
Serve with rice and you have a complete Peruvian dish right at home!

 

 

 

Ingredients:


Seitan Strips (you can also use Tempeh or Tofu)
1 Red Onion, (diced)
1 Can Roasted Diced Tomatoes
5 oz Mushrooms, (chopped)
1 Head of Broccoli Florets, (chopped)
4 Garlic Cloves (minced)
Drizzle of Olive Oil
1 Tbsp Braggs or Soy Sauce
1 Tbsp Apple Cider Vinegar
1 Tbsp Smoked Chili Powder
1 Bundle of Cilantro
Hamama Microgreens of your choice
Salt and Pepper to taste
Rice for side



Peruvian Green Sauce:


1 Cup Fresh Cilantro
1-2 Jalapenos
1 Tsp Minced Garlic
½ Cup Vegan Mayonnaise
¼ Cup Yogurt
1 Tbsp Fresh Lime Juice
1 Tbsp Olive Oil
A Pinch of Salt and Pepper


Instructions:

  1. To start, I like to get the rice going and make the Peruvian Green Sauce to get those out of the way. Get a pot of water boiling and add a rice of your choice to cook. 
  2. While the rice is cooking get out your ingredients for the sauce and chop. Add those ingredients to a blender and blend until smooth and creamy. Once ready, pour into a container and set in the fridge until ready to eat.
  3. While the rice is finishing cooking you can start by chopping your ingredients for the Saltado. 
  4. Once ready, drizzle a little olive oil into a pan over medium heat and add the onion and garlic. Saute until translucent. 
  5. Add mushrooms and broccoli and cook for a few more minutes until sauteed. 
  6. Then add the tomatoes, braggs, vinegar and seitan strips. I like to cook it until some of the tomato juice is soaked up in all of the veggies.
  7. Turn off the heat, get out your plate and add a little white rice, a little Saltado and a little green sauce and top with cilantro and microgreens of your choice! :D


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