WorldVegan Saturday: P is for Peru

Holy break batman!
We have taken over 6 months off from visiting other countries with our taste buds, and man we sure missed it. Our taste buds last visited Oman, and that was way back in May. Since then, I took a break from the blog for the Summer, participated in VeganMoFo, and surrounded myself with lots of love.  But guess what my favorite little VegHeads?! World Vegan Saturday is back!  

Peru, why did I choose you? Because your national dish is a french fry and steak stir-fry served with rice! That's why. Double carb overload. Do they cross each other out or something? What?! I can't even form cohesive sentences, this throws me off so much.

But guess what else, VegHeads? This was SO GOOD! But what's even better is that  I realized today that even though this dish was so good, I am not a fan of meat substitutes. I've said this before in previous posts, and every time I try to give them another shot, I end up feeling gross after eating them. I just don't like overly processed, sodium injected, pre-packaged foods. If I can't buy it out of the produce section, you'll rarely find it in my kitchen.

With that being said, this was an interesting, very tasty, filling dish that I'll probably never make again.
1 c corn oil
1 lb potatoes, cut into French-fry-sized pieces
1 1/2 packages Gardein Beefless Tips
1 onion, sliced
1 tomato, sliced
1/2 tsp oregano
1 jalapeno, minced
salt and pepper, to taste
1 tbsp tamari
  1. Get that corn oil good and hot so you can fry up those potatoes until they are crisp and brown. Drain and set aside.
  2. Making sure to be ever-so-careful,  dispense of the hot oil, but make sure to save behind about a tablespoon of oil in the pan.
  3. Toss in the beefless tips, onion, tomato, oregano, salt and pepper, and jalapeno. Stir fry until everything is getting tender and sizzly about 10 minutes or so.   
  4. Add tamari, and once it's got a good coating on everything, fold in your potatoes. Allow to simmer together for awhile; then serve with a mound of rice. 


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