This vegan Cuban 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.
Drawing inspiration from my Cuban roots, this vegan Cuban picadillo recipe perfectly captures traditional picadillo's delightful aromas, satisfying texture, and authentic taste but plant-based.
If you're craving more Cuban and Spanish-inspired cuisine, be sure to try Vegan Lentil Soup, Vegan Spanish Paella, Salsa Romesco, Mojo Picón, Cuban Mojo Recipe, Vegan Fricase, and Cuban Chimichurri Sauce.
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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. 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!
Why you'll love this recipe
- Great recipe for meal prep
- It's gluten-free
- Easy-to-find ingredients
- 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.
- 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 - these are optional.
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.
How to Make Vegan Picadillo
Step 1: Pulse the mushrooms in the food processor until crumbly. Be careful not to over-process. Remove and set aside.
Step 2: Pulse the walnuts in the food processor until crumbly, careful not to over-process. Remove and set aside.
Step 3: 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.
Step 4: Add the mushrooms to the skillet and cook until they reduce in size.
Step 5: Then, add the chopped walnuts and cook for a few minutes.
Step 6: Add the spices and stir the mixture so that the spices are evenly distributed for about a minute.
Step 7: 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.
Step 8: 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. Top with fresh cilantro or parsley and a few more pimento-stuffed green olives.
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.
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
- 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. In addition, serve it with Sweet Plantains (4 Different Ways), crusty bread, and Quick Cuban Black Beans for a complete Cuban-inspired meal.
- Make a quesadilla with Nut-Free Vegan Cheese Sauce and the picadillo filling. Serve with salsa or Easy Guacamole for dipping.
- Create a Vegan Taco Bowl with the picadillo as the base.
- Use the picadillo as a topping for Easy Vegan Nachos. Layer tortilla chips with picadillo, vegan cheese, jalapeños, black beans, and salsa for a fantastic party snack.
Vegan Picadillo FAQS
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.
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 Cuban Picadillo recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Cuban Picadillo
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 tomato sauce
- ¼ cup green olives sliced
- 2 tablespoons capers
- ¼ cup raisins optional
- 1 bay leaf
- 1 ½ cups 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!
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!