This vegan picadillo keeps all the classic flavors of authentic picadillo-rich, hearty, and perfectly spiced-but swaps in plant-based ground "beef" for a delicious vegan alternative.
Picadillo is one of those dishes that instantly takes me back to my childhood kitchen. My Cuban mom used to make it regularly, filling the house with the smell of sautéed onions, peppers, and garlic mingling with spices. She'd always serve it with a big pot of fluffy white rice, and it was one of those meals that felt both simple and special at the same time.
Drawing inspiration from my Cuban mom, this vegan Cuban picadillo recipe perfectly captures traditional picadillo's delightful aromas, satisfying texture, and authentic taste, but is plant-based.
Serve with white rice, Cuban bread, and plantains for a delicious dinner.
If you're craving more Cuban cuisine, be sure to try Vegan Lentil Soup, Vegan Spanish Paella, Mojo Picón, Vegan Fricase, and Moros y Cristianos (Cuban Black Beans & Rice).
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What is Picadillo?
Picadillo is a beloved traditional dish found across Latin America, Spain, and even the Philippines.
The name comes from the Spanish word picar, which means "to chop" or "to mince," which makes sense since it's usually made with ground meat, potatoes, onions, garlic, and spices, all simmered together in a rich tomato-based sauce.
Depending on the country, you'll often find delicious extras like olives, capers, or even a handful of raisins for that perfect sweet-and-savory balance.
In Cuban cooking, it is made with a delicious sofrito and most often served with white rice, sometimes alongside black beans (like these Quick Cuban Black Beans) or tucked into flaky empanadas. It's hearty, homey, and one of those dishes that can stretch simple, affordable ingredients into a comforting family meal.
This version is my vegan spin on tradition. Instead of ground beef, I use the same delicious sofrito plus plant-based ground for that same hearty, meaty texture. Trust me, it's impressed more than a few people at my table!
What is Cuban Sofrito?
In Cuban cooking, sofrito serves as the flavorful base that starts many dishes.
It's a sautéed mix of aromatics-usually onion, garlic, and bell pepper (sometimes tomatoes)-cooked in olive oil low and slow until wonderfully fragrant.
This mixture builds deep, savory flavor and gives Cuban picadillo its signature slightly sweet taste.
You'll also find the same slow-simmered sofrito at the heart of my Cuban-Inspired Vegan Fricase, another comforting Cuban classic.
Why You'll Love This Recipe
- Great recipe for meal prep
- Easy to prepare
- Easy-to-find ingredients
- Just as satisfying as a traditional picadillo
- Great for vegans, vegetarians, and omnivores! Everyone will love it.
Ingredients
See the recipe card for quantities.
- 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 and cranberries - these are optional
- onions - I love to use white onions, but yellow onions are fine too.
- plant-based meat - I made this picadillo with vegan ground "beef," which can be found in most major grocery stores. But you can use whatever you love-soy crumbles, lentils, or even finely chopped walnuts and mushrooms using my Easy Walnut Taco Meat recipe.
Variations
- 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.
How to Make Vegan Picadillo
Step 1: Make the Sofrito - Heat oil in a large pot or Dutch oven over medium heat. Add the diced onions and bell peppers, and sauté until softened and fragrant, about 5 minutes.
Step 2: Add Potatoes - Stir in the diced potatoes and cook for another 5 minutes, allowing them to begin softening.
Step 3: Vegan Ground Beef and Spices - Add the plant-based ground beef. Sprinkle in the oregano, cumin, cinnamon, salt, and black pepper. Stir well to combine and cook until the "meat" is browned.
Step 4: Add Sauce and Mix-ins - Pour in the tomato sauce, a few of tablespoons of veggie broth, then add the olives, capers, and bay leaf. Stir everything together until well mixed.
Step 5: Cover and Simmer - Place the lid on the pot and reduce heat to medium-low. Let the picadillo simmer for about 20-25 minutes, or until the potatoes are tender and the flavors have melded. Continue stir frequently and add broth a few tablespoons at a time to keep the picadillo from sticking. By the end of the 20 -25 minutes all the broth will be used.
Step 6: Uncover and Finish Cooking - Remove the lid and give the picadillo a final stir. Adjust seasoning to taste and cook a few more minutes if needed to thicken the sauce. Serve hot with white rice.
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.
The sofrito, which is the sautéed mix of onions, garlic, and peppers, really shines when you cook it low and slow with plenty of olive oil.
Serving Suggestions
- Classic - Serve the vegan picadillo over cooked white rice, brown rice, or a Simple Instant Pot Yellow Rice - or try this Instant Pot Cilantro Lime Rice.
- Serve it with Sweet Plantains (4 Different Ways), crusty bread, and Quick Cuban Black Beans for a complete Cuban-inspired meal.
- Create a Vegan Taco Bowl with the picadillo as the base.
- Use the picadillo as a topping for Easy Vegan Nachos.
- Round out your Cuban-inspired meal by serving Vegan Flan for dessert.
Vegan Picadillo FAQS
Yes. 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.
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.
More Vegan Cuban and Spanish Recipes
Got a minute? I'd love for you to dive into the comments and rate this Vegan Picadillo recipe. Your feedback is invaluable-did you love it? Did you make any fun twists? Please let me know how my directions worked for you, so I can continue to improve my recipes.
Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Recipe Card
Vegan Cuban Picadillo
Ingredients
- 2-3 tablespoons olive oil
- 1 medium onion ~2 cups, finely chopped; I use white onions but yellow works fine too.
- 1 red bell pepper finely chopped; sub with green
- 4 cloves garlic minced
- 16 ounces plant-based meat
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cinnamon
- 2 cups Gold potatoes diced
- 8 ounces tomato sauce
- 1 ½ cups vegetable broth divided
- ¼ cup pimiento-stuffed olives sliced
- 2 tablespoons capers
- 1 bay leaf
- ¼ cup raisins optional
Instructions
- Make the Sofrito: To make the flavor base (sofrito), heat oil in a large pot or Dutch oven over medium heat. Add the diced onions, garlic, and bell peppers, and sauté until softened and fragrant, about 5-8 minutes. Low and slow is the best way to get the most flavor when it comes to sofrito.
- Add Potatoes: Stir in the diced potatoes and cook for about 5 minutes, until they start to soften. Stir often to prevent sticking, adding a splash of veggie broth as needed.
- Sizzle the "Beef" and Add Spices: Push the veggies to the sides of the pan to make space in the center. Add the plant-based ground beef in the center along with the oregano, cumin, cinnamon, salt, and black pepper. Use a wooden spoon to break the vegan ground into crumbles, then stir everything together and cook until the 'meat' is cooked.
- Add Flavor Boost: Pour in the tomato sauce and about ¼ cup of vegetable broth (you'll add the rest little by little as it cooks). Stir in the olives, capers, bay leaf, and optional raisins, then mix well to combine.
- Simmer: Bring the mixture to a gentle simmer. Cover and cook for 20-25 minutes, stirring frequently to avoid sticking and adding the remaining vegetable broth a few tablespoons at a time. By the end of the simmering, the potatoes should be tender and all the broth utilized and absorbed.
- Serve & Enjoy: Once the potatoes are soft and the picadillo is ready, remove the bay leaf and discard it. Serve hot with white rice.
Regi Pearce says
This is a delicious alternative to traditional picadillo. I love it. Made this again last night, and it was a hit. The olives and capers give it such a great punch of flavor. I served it over Cuban-style rice, and it was chef’s kiss.
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!