Lomo Saltado

Place the meat substitute strips in a bowl and cover with boiling water. Let sit for 10-20 minutes. Squeeze as much water out of the strips as you can and mix with the remaining ingredients and set aside.

• 1.8 oz Vegan meat substitute, strips
• ½ tsp Cumin, ground
• 2 Tbsp Soy sauce, light
• 1 tsp Oregano leaves, dried
• 1 Tbsp Balsamic vinegar
• ½ tsp Garlic powder
• 1 Tbsp Water
• 1 tsp Brown sugar

Slice the onion and finely chop the garlic. Put everything into a bowl.

• 1 Onion, red (~ 3 oz)
• 1 Garlic clove (~ 0.1 oz)

Cut the pepper into thin slices. Cut the tomato into eighths and remove the seeds. Cut the chili into thin rings and put everything in a second bowl.

• ½ Bell pepper, yellow (~ 2.5 oz)
• 1 Tomato (~ 4.2 oz)
• ½ Chili pepper (~ 0.1 oz)

Line a baking tray with parchment paper. Preheat the oven to 400 °F. Peel and cut the potatoes into fries and place on the baking tray. Drizzle with olive oil and bake for approx. 20 minutes until golden brown.

• 3.5 oz Potatoes (w/o skin)
• ½ tsp Olive oil

Prepare the rice according to the package instructions.

• ½ cup Rice

Heat the canola oil in a non-stick frying pan over high heat. Fry the vegan meat substitute until golden brown. Season with salt and pepper.

• 1 tsp Canola oil
• Salt
• Black pepper

Turn the heat to medium, add the onions and garlic and fry until the onions turn translucent.

Add the peppers, tomatoes, and chili and cook for approx. 3-4 minutes. Deglaze with vinegar and soy sauce, season with cumin and let simmer briefly.

• 1 Tbsp White vinegar
• 2 Tbsp Soy sauce, light
• ½ tsp Cumin, ground

Add the potatoes to the pan, turn off the heat and warm with the residual heat.

Coarsely chop the cilantro. Serve the rice with vegetables and top with the cilantro.

• 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)

Enjoy your meal!