No Meat-O Saltado

  • Servings : 4

You just can't go wrong with this dish. It never fails to impress when you make it for friends or family. Even the most picky eaters will slurp it up, faster than you can say "Peruvian". A wonderful stir fry of seitan, tomatoes, onions, spices and French fries. Yup, French fries!!!


  • 1 1/2 cups seitan strips
  • 1/2 teaspoon smoked paprika
  • 2 teaspoons cumin
  • 1/2 teaspoon red pepper flakes
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 cup cilantro, minced
  • Dash of salt and pepper
  • 5-6 medium yellow skinned potatoes, cut into fries
  • 1 tablespoon olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 onion, sliced into crescents
  • 2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons of vegetable bouillon base
  • 3 cups water
  • 2 tomatoes, chopped
  • Creamy Cilantro Sauce
  • a dash of sea salt


Step 1

Preheat oven to 400 degrees.

Step 2

Combine seitan, paprika, cumin, red pepper flakes, garlic, olive oil, balsamic vinegar, cilantro, salt and pepper in a glass bowl. Allow to marinate at least one hour.

Step 3

While the seitan is marinating, make the French fries. Slice potatoes into fries. Place on a parchment lined baking sheet. Add olive oil, paprika and garlic powder and mix. Bake for approximately 20 minutes or until golden brown. Remove from oven and set aside.

Step 4

In a large fry pan over medium heat, cook the marinated seitan and onion in the olive oil. Cook until the onions turn translucent.

Step 5

Add vinegar and stir fry for an additional minute. Add bouillon base, water and tomatoes. Bring to a boil. Reduce heat to low and simmer for approximately 5 minutes, until the base has dissolved. Add fries and mix thoroughly until heated through. Remove from heat. Season to taste with salt and pepper.

Serve saltado over rice, topped with Creamy Cilantro Sauce.

Recipe Source: Peruvegan
Reprinted with permission from the author, Vicki Cosio.
Photograph © Vicki Cosio.

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