Best 3 Vegetarian Huevo Saltado Recipes

Vegetarian Huevo Saltado is a traditional Peruvian dish that is packed with flavor and nutrition. It is a vegetarian version of the classic Huevo Saltado, which typically includes beef or chicken. This vegetarian version is made with tofu, vegetables, and eggs, and is just as delicious and satisfying as the original. If you are looking for a flavorful and easy vegetarian dish to try, Vegetarian Huevo Saltado is a great choice.

Check out the recipes below so you can choose the best recipe for yourself!

PERUVIAN LOMO SALTADO RECIPE BY TASTY

Peruvian Lomo Saltado Recipe by Tasty image

Here's what you need: vegetable oil, sirloin steak, salt, black pepper, red onion, medium tomato, garlic, aji amarillo paste, soy sauce, white vinegar, fresh cilantro, french fries, white rice

Provided by Kiano Moju

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil, divided
1 lb sirloin steak, cut into strips
salt, to taste
black pepper, to taste
½ red onion, sliced
1 medium tomato, sliced
2 cloves garlic, minced
1 tablespoon aji amarillo paste
2 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon fresh cilantro, chopped
1 lb french fries, cooked, hot
white rice, cooked, for serving, optional

Steps:

Heat 1 tablespoon of oil in a large pan over high heat. Add the steak, season with salt and pepper, and cook until browned, 5-6 minutes. Remove from the pan.
Heat the remaining tablespoon of oil in the same pan, then add the red onion and cook for about 5 minutes, until softened and browned. Add the tomato, garlic, and aji amarillo paste, and cook for another 5-7 minutes, until the tomatoes have released some of their juices, but are still intact.
Add the soy sauce and vinegar and stir to combine, let cook for 1 minute.
Add the steak, fries, and cilantro. Toss gently to coat the fries in the sauce.
Serve with rice, if desired.
Enjoy!

Nutrition Facts : Calories 437 calories, Carbohydrate 26 grams, Fat 24 grams, Fiber 3 grams, Protein 26 grams, Sugar 3 grams

VEGETARIAN LOMO SALTADO

Vegetarian Lomo Saltado image

Love love love this recipe from Peru. It's part Latin flavors part Chinese flavors. If you can't find ajis amarillos chili peppers, try substituting ancho or even just green bell, if you like things mild. This is an adaptation of [url=]http://www.food.com/recipe/lomo-saltado-peruvian-beef-and-potato-stir-fry-456482[/url]

Provided by alvinakatz

Categories Peruvian

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 lb mushroom, sliced thick
1 lb marinated tofu
3 tablespoons oil
1 red onion, thinly sliced
2 -3 garlic cloves, minced
2 -3 ajis amarillos chili peppers (Peruvian peppers) or 2 -3 other chili peppers, seeded and cut into strips
3 roma tomatoes, seeded and cut into strips
1/4 cup soy sauce
1 teaspoon oregano
1/2 teaspoon ground cumin
3 tablespoons red wine vinegar
salt and pepper, to taste
1 lb French fries, freshly cooked
6 cups hot cooked rice

Steps:

Prepare the French fries and rice and keep hot.
Cut the tofu into strips about 2 inches long and 1/4 inch thick. Cut the mushrooms into biggish pieces. Saute in hot oil the tofu & the mushrooms together for about 3 minutes. Set aside.
Add more oil to the pot or wok if needed and return it to high heat. Add the onion, peppers and garlic and stir fry until the onion is cooked through, but still a little crunchy, 2 to 3 minutes.
Add the tomatoes, soy sauce, vinegar, oregano, cumin, salt and pepper and stir fry for about 1 minute more. Return the tofu/mushrooms to the pot or wok, along with the French fries and toss everything together to heat through and mingle the flavors. Adjust seasoning with salt and pepper.
Place a big scoop of rice on each diner's plate and serve the lomo saltado over the rice.

Nutrition Facts : Calories 695, Fat 15.7, SaturatedFat 2.4, Sodium 1441.2, Carbohydrate 122.1, Fiber 6.5, Sugar 6.5, Protein 16.2

VEGETARIAN HUEVO SALTADO

Vegetarian Huevo Saltado image

My wifey is Peruvian and a favorite dish is called lomo saltado, which tastes better than the ingredients are strange -- beef and onions over French fries. This vegetarian recipe is perfect if you do not know what to do with those huge zucchinis and all of those tomatoes that you've grown. Free-range eggs from chickens would be a bonus. This recipe has a number of steps, but is totally worth it.

Provided by misobrilliant

Categories World Cuisine Recipes Latin American South American Peruvian

Time 1h10m

Yield 4

Number Of Ingredients 14

Ingredients

1 extra large zucchini - halved lengthwise, seeded, and cut into French fries
1 cup all-purpose flour
1 pinch Italian seasoning, or to taste
1 cup vegetable oil, or as needed
salt to taste
1 tablespoon olive oil
1 onion, chopped, or to taste
1 clove garlic, minced, or to taste
1 teaspoon minced fresh ginger, or to taste
2 pounds fresh tomatoes, roughly chopped
8 hard-boiled eggs, peeled
3 tablespoons soy sauce
1 tablespoon white sugar
2 cups cooked rice

Steps:

Preheat the oven to 200 degrees F (95 degrees C).
Place zucchini strips into a resealable plastic bag. Add flour and Italian seasoning; shake to coat well.
Heat vegetable oil in a deep skillet to 350 degrees F (175 degrees C). Fry coated zucchini in hot oil for 3 minutes. Salt and drain on a wire rack. Return zucchini fries to hot oil and cook until lightly browned, about 3 minutes more. Return fries to the wire rack and keep warm in the preheated oven.
Heat olive oil in a deep pot over medium heat until shimmering. Cook onion until lightly browned, about 5 minutes. Add garlic and ginger and cook another 2 minutes. Add tomatoes, eggs, soy sauce, and sugar. Bring to a boil and immediately reduce to a simmer. Cook for 30 minutes more.
Plate by scooping saltado over a bowl of rice. Top with zucchini fries.

Nutrition Facts : Calories 994.5 calories, Carbohydrate 71.6 g, Cholesterol 424 mg, Fat 69.9 g, Fiber 6.9 g, Protein 23.4 g, SaturatedFat 12.5 g, Sodium 871.5 mg, Sugar 15.9 g

Tips:

Use a well-seasoned wok or large skillet over high heat to get a good sear on the vegetables and tofu.
Cut the vegetables into uniform pieces so that they cook evenly.
Don't overcrowd the pan, or the vegetables will steam instead of sear.
Add the tofu last, so that it has time to absorb the flavors of the other ingredients.
Serve immediately, garnished with chopped cilantro and a squeeze of lime.

Conclusion:

This vegetarian take on the classic Peruvian dish "huevo saltado" is a delicious and satisfying meal. It's packed with healthy vegetables, tofu, and flavorful spices, and it's sure to be a hit with everyone at the table. So next time you're looking for a quick and easy vegetarian dinner, give this recipe a try!