This vegan picadillo is a nutritious and flavorful dish that uses mushrooms and walnuts to replace ground beef. It is a plant-based meal that will surely please everyone at the table.
Jump to:
Drawing inspiration from my Cuban roots, this vegan Cuban picadillo recipe perfectly captures traditional picadillo's delightful aromas, satisfying texture, and authentic taste. I think you're going to love it.
If you're craving more Cuban and Spanish-inspired cuisine, be sure to try Vegan Lentil Soup, Vegan Spanish Paella, Salsa Romesco, Mojo Picón, Vegan Fricase, and Cuban Chimichurri Sauce.
What is vegan picadillo?
This vegan picadillo recipe is a plant-based version of the traditional Latin American dish called "picadillo." The word "picadillo" originates from the Spanish word "picar," which means "to chop" or "to mince."
It is commonly associated with countries such as Mexico, Cuba, Puerto Rico, the Philippines, and many other Latin American countries and Caribbean nations.
It typically consists of ground meat, tomatoes, onions, garlic, and spices. However, in vegan versions, the meat is substituted with plant-based ingredients to create a delicious dish.
Many vegan picadillo recipes use lentils, but this version mixes walnuts and mushrooms for a meatier texture. You might be skeptical, but trust me, it's astounding. I've impressed many with this dish and my Simple Walnut Meat Recipe. They can't get enough of it!
The other ingredients include traditional Cuban ingredients such as diced potatoes, red bell peppers, garlic, onions, olives, and spices to really give an authentic Cuban flavor.
Why you'll love this recipe
- Great recipe for meal prep
- It's gluten-free
- It's a traditional dish that can be enjoyed as a plant-based version
- Super flavorful recipe
- Just as satisfying as a traditional picadillo
Ingredients
With easy-to-find ingredients and all plant-based, this vegan picadillo is delicious. See the recipe card for quantities.
Ingredient Notes
- mushrooms - Use any variety of mushrooms you prefer.
- bell pepper - red pepper or green peppers work well in this recipe
- potatoes - I like starchy potatoes like Russet or Yukon Gold potatoes in this recipe.
- sliced green olives - use the pimento-stuffed green peppers for the best flavor
- sweet raisins (optional)
How to prepare
Pulse the mushrooms in the food processor until crumbly. Be careful not to over-process. Remove and set aside.
Pulse the walnuts in the food processor until crumbly, careful not to over-process. Remove and set aside.
Heat the olive oil over medium heat and add the finely chopped onion, bell pepper, and minced garlic to the skillet. Sauté until the vegetables become soft and translucent.
Add the mushrooms to the skillet and cook until they reduce in size.
Then, add the chopped walnuts and cook for a few minutes.
Add the spices and stir the mixture so that the spices are evenly distributed.
Let the spices cook for approximately one minute in the mixture to ensure the blending and toasting of the spices. This will enhance the flavor profile while allowing them to meld seamlessly.
Add the potatoes and sauce and mix until well combined. Then add half the broth, sliced green olives, capers, bay leaf, and raisins (optional) to the skillet. Stir everything together.
Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for about 20-25 minutes. Cook the picadillo until the potatoes are soft.
Stir the mixture frequently and add more broth to keep the mixture from sticking. Taste and adjust the seasoning according to your preference.
Top with fresh cilantro or parsley and a few more pimento-stuffed green olives. Then, enjoy!
Substitutions and Variations
Add diced carrots, zucchini, eggplant, and other veggies when you add the potatoes.
Substitute the tomato sauce with one large chopped tomato, a tablespoon of tomato paste, or a can of crushed tomatoes.
Add chili pepper flakes while cooking for a spicy picadillo.
I love sweet and savory meals, but raisins can be controversial in Picadillo for some people...ha, my own family included. Leave them out if you desire.
Try this Vegan Quiche for another sweet and savory meal or this Simple Walnut Meat recipe for other flavor options of this delicious meat alternative.
Equipment
You don’t need a cast iron pan for this recipe—any pan will do the trick—but I’m partial to using one for a few reasons.
Cast iron heats evenly, so your picadillo cooks perfectly without any burnt bits, and with proper seasoning, it becomes naturally non-stick, meaning you can use less oil. Plus, cooking in cast iron can add a touch of iron to your dish and even enhance the flavor with a subtle, unique depth. And let’s not forget, it’s a chemical-free option, unlike some non-stick pans.
If you want a cast iron pan, check this out from Amazon. They are affordable and work really well.
Serving Suggestions
Over Rice: Classic...Serve the vegan picadillo over cooked white rice, brown rice, or a yellow rice bed - or try this Instant Pot Cilantro Lime Rice. In addition, serve it with fried plantains, crusty bread, and black beans for a complete Cuban-inspired meal.
Tacos, Taco Bowls, or Burritos: For a tasty and satisfying meal, include shredded lettuce, diced tomatoes, guacamole, and vegan sour cream with the picadillo filling.
Stuffed Bell Peppers: Hollow out bell peppers and stuff them with the picadillo mixture. Bake in the oven until the peppers are tender for a flavorful and colorful dish.
Picadillo Bowls: Create a bowl with the picadillo as the base. Top it with fresh avocado slices, corn kernels, black beans, and a drizzle of lime juice.
Wraps: Wrap the picadillo in large lettuce leaves or collard green leaves for a lighter and refreshing option.
Picadillo Nachos: Use the picadillo as a topping for vegan nachos. Layer tortilla chips with picadillo, vegan cheese, jalapeños, black beans, and salsa for a fantastic party snack.
Empanadas: Fill empanada dough with the picadillo mixture and bake them until golden brown for a flavorful handheld treat.
Stuffed Squash: Hollow out small squash like zucchini or pattypan squash and stuff them with the picadillo. Bake until the squash is tender for an impressive and tasty dish.
Picadillo Quesadillas: Make a quesadilla with vegan cheese and the picadillo filling. Serve with salsa or guacamole for dipping.
Picadillo Salad: Create a vibrant salad with mixed greens, the picadillo, diced avocado, cherry tomatoes, and a tangy vinaigrette dressing.
Storage
To store vegan picadillo, let it cool, transfer to an airtight container, and refrigerate it for 3-4 days. For longer storage, freeze in freezer-safe containers. Label and date the containers for easy identification. Thaw in the refrigerator before reheating.
Top Tip
Ensure you have a cup of vegetable broth or water within reach to prevent any stickiness from burning. Stir frequently and add the broth regularly for best results until the potatoes become tender.
FAQS
The spiciness of the picadillo can be adjusted to your liking. The recipe includes mild spices like cumin, but you can add chili powder or red pepper flakes for more heat.
You can make picadillo in advance. Let it cool and store it in an airtight container in the refrigerator for 3-4 days or freeze it for longer storage.
Vegan picadillo freezes well. Store it in freezer-safe containers or freezer bags for up to 3 months. Thaw in the refrigerator before reheating.
You can sauté the vegetables using a little water or broth instead of oil to make the picadillo oil-free.
Related Posts
What did you think?
Got a minute? Dive into the comments and rate this recipe to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good or if you plan to make it. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Vegan Picadillo (Cuban-Inspired)
This vegan picadillo is a nutritious and flavorful dish that uses mushrooms and walnuts to create a meat alternative that is sure to please everyone at the table.
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
- 12 ounces mushrooms (finely chopped; any variety)
- 1 ½ cups walnuts (finely chopped)
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 1 bell pepper (finely chopped; red or green)
- 3 cloves garlic (minced)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- ¼ teaspoon ground cinnamon
- 2 cups potatoes (diced; any variety)
- 8 ounce can of tomato sauce
- ¼ cup green olives (sliced)
- 2 tablespoons capers
- ¼ cup raisins (optional)
- 1 bay leaf
- 1 ½ cup vegetable broth (divided)
- salt and pepper to taste
Instructions
- Prepare the walnuts and mushrooms: Pulse walnuts and mushrooms in a food processor separately until they are broken down into a crumbly texture. Set them aside.
- Sauté the vegetables: In a large skillet or frying pan, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and garlic to the skillet. Sauté until the vegetables become soft and translucent.
- Cook the mushrooms and walnuts: Add the chopped mushrooms to the skillet and cook until they reduce. Then, add the chopped walnuts and cook for another few minutes.
- Season the mixture: Add the ground cumin, dried oregano, and cinnamon to the skillet. Stir to distribute the spices evenly and cook for a minute.
- Combine remaining ingredients: Add the potatoes, tomato sauce, sliced green olives, capers, raisins, bay leaf, salt, pepper, and half the broth to the skillet. Stir everything together until well combined.
- Simmer the picadillo: Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for about 20-25 minutes to allow the flavors to meld and the potatoes to cook. Stir frequently to avoid sticking, adding the remaining vegetable broth a little at a time as needed (you may not use all the broth).
- Taste and adjust: While the picadillo is simmering, taste and adjust the seasoning according to your preference.
- Finish and serve: Once the potatoes are cooked and the picadillo is ready, remove the bay leaf and discard it. Serve the Cuban picadillo over cooked white rice, garnish with fresh parsley or cilantro, and enjoy!
Notes
The green olives can be pitted or stuffed with pimentos.
I use shitake mushrooms for this recipe, but I think any variety will also work.
Add one can of cooked lentils or one and half cups of homemade lentils as a substitute for the walnut and mushrooms.
Nutritional information is only an estimate. Use a nutritional app like Cronometer to get information on the exact ingredients and amounts you are using.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Main Course
- Method: Stovetop
- Cuisine: Cuban-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 359
- Sugar: 6
- Sodium: 589
- Fat: 25
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 7
- Protein: 9
- Cholesterol: 0 mg
Luke says
Very easy and my friends loved it.
Regi Pearce says
Yay! Let them know they can come over any time.
Madison says
Just like my Abuela used to make!
Regi Pearce says
That's the highest compliment! I'm thrilled to hear that the vegan picadillo brought back memories of your Abuela's cooking. I'll make it for you again soon.
Sami says
Just like I remember - only healthier!!!
Regi Pearce says
It's great to hear that the vegan picadillo brought back nostalgic memories and was also a healthier option for you. Thanks for giving it a try and for sharing your thoughts!