I love to make Portobello Saltado when I’m short on time and want to eat something flavorful and satisfying.  It is also pretty good for you if you bake the french fries (which I recommend unless you are a renegade and want to buy a supersize from a garbage food drive-thru).

I used to make this dish while volunteering at La Casa del Pan in San Cristobal, Mexico and it was a big hit!  It plates nicely and has a surprisingly complex flavor in spite of its simple ingredients.  Serve for a quick, easy weeknight dinner or when you’re trying to impress the in-laws. 😉

WHAT YOU NEED

  • 4 portobello mushrooms – sliced about 3/4″-1″ thick
  • 4 roma tomatoes – quartered
  • 1 medium to large red onion – sliced about 3/4″-1″ thick
  • 2 bell peppers, any color – sliced
  • 3-4 cloves of garlic – minced
  • 1/4 cup red wine vinegar
  • 1/4 cup tamari or other soy sauce
  • 1 tablespoon oregano
  • 1/2 teaspoon crushed red pepper (optional)
  • 2 cups long grain brown rice
  • 4 cups water
  • 4-5 Russet potatoes – peeled- and sliced into thin, french fry like strips
  • 2 tablespoons olive oil plus more for

    Yes, it tastes as good as it looks 🙂

    french fries

  • 1/2 cup cilantro – chopped – for garnish

WHAT YOU DO

  1. Preheat the oven to 450 F.
  2. Place the 2 cups of rice in a medium stockpot with 4 cups of water and a pinch of salt.  Bring to a boil and simmer about 45 min or until fully cooked.  You could also use a rice cooker because they rule.
  3. Place the sliced potatoes on a rimmed baking sheet, toss with oil to coat, sprinkle with salt and pepper and bake in the preheated oven for about 45 minutes, flipping halfway through, or until crispy and delicious looking.
  4. Mix the sliced portobellos, peppers, onions, tomatoes, and garlic together in a large bowl.
  5. Heat 2 tablespoons of olive oil in a large, deep sided skillet or wok over medium high heat.
  6. Add the vegetables and cook, searing, until they being to release their juices.
  7. Mix the red wine vinegar, tamari, crushed red pepper, and oregano together in a small bowl or measuring cup and add to the wok.  Cook, stirring occasionally until the vegetables break down.
  8. Turn the heat off and allow to sit a couple of minutes and absorb the flavors.
  9. To serve, ladle the vegetables over the rice and serve french fries on the side. Sprinkle the cilantro on top and serve!
  10. Optional – mix some sriracha or other hot sauce with your favorite vegan mayonnaise for a dip for the french fries.

Serve with baked french fries for best results.

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