• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Nuts and Twigs
  • About
  • Recipes
  • Spring
  • Subscribe
  • Free Guides
menu icon
go to homepage
  • About
  • Recipes
  • Spring
  • Subscribe
  • Free Guides
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Spring
  • Subscribe
  • Free Guides
×
  • seasoned popcorn on plates.
    7 Homemade Popcorn Seasonings
  • bowl of Lemony Orzo Chickpea Soup.
    Lemony Orzo Chickpea Soup
  • homemade Italian vinaigrette in a jar.
    Homemade Italian Vinaigrette
  • sweet chili lime sauce in a bowl.
    Sweet Chili Lime Sauce
  • spring roll salad in a bowl with a fork.
    Spring Roll Salad
  • mexican potatoes on a plate.
    Mexican Potatoes
  • adding pasta to a pan of vegan vodka sauce.
    Vegan Vodka Sauce
  • containers of popcorn.
    Best Homemade Movie Theater Popcorn
  • collage of 4 exotic fruits.
    17 Exotic Fruits with Pictures
  • collage of 4 different veggie burgers.
    14 Irresistible Veggie Burgers Even Meat-Eaters Will Love
  • stack of cookies on a plate.
    Banana Bread Chocolate Chip Cookies
  • blood orange vinaigrette in a mason jar with a label that says blood orange.
    Blood Orange Vinaigrette
Nuts and Twigs » Recipes » Vegan Main Courses

Vegan Cuban Picadillo

Published: Aug 5, 2023 · Modified: Feb 6, 2025 by Regi Pearce · This post may contain affiliate links · 7 Comments

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.

Jump to Recipe Jump to Video Pin Recipe
vegan picadillo with rice in a bowl

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.

Jump to:
  • What is vegan picadillo?
  • Why you'll love this recipe
  • Ingredients
  • Variations
  • How to Make Vegan Picadillo
  • Top Tip
  • Equipment
  • Serving Suggestions
  • Vegan Picadillo FAQS
  • More Vegan Cuban and Spanish Recipes
  • Vegan Cuban Picadillo
  • Comments

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.

first two ingredients for vegan picadillo - two plates; one with pulsed walnut and one with pulsed mushrooms
remaining ingredients for picadillo
  • 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: pulsed mushrooms in food processor

Step 1: Pulse the mushrooms in the food processor until crumbly. Be careful not to over-process. Remove and set aside.

Step 2: pulsed walnuts in food processor; top view

Step 2: Pulse the walnuts in the food processor until crumbly, careful not to over-process. Remove and set aside.

Step 3: add onions, peppers, and garlic and saute in a skillet.

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: mushrooms added to the pan of vegetables

Step 4: Add the mushrooms to the skillet and cook until they reduce in size.

Step 5: adding walnuts to vegan picadillo mixture in a pan

Step 5: Then, add the chopped walnuts and cook for a few minutes.

adding spices to vegan picadillo

Step 6: Add the spices and stir the mixture so that the spices are evenly distributed for about a minute.

Step 6: adding potatoes and tomato sauce to vegan picadillo. Adding remaining ingredients such as broth, olives, capers, bay leaf and raisins.

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 7: finished vegan picadillo in pan with a wooden spoon stirring the mixture.

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.
vegan picadillo topped with three olives in a bowl with rice and a fork and knife next to it on the table

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

Can I make vegan picadillo in advance?

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.

Can I make a large batch of vegan picadillo and freeze it?

Vegan picadillo freezes well. Store it in freezer-safe containers or freezer bags for up to 3 months. Thaw in the refrigerator before reheating.

Can I make vegan picadillo oil-free?

You can sauté the vegetables using a little water or broth instead of oil to make the picadillo oil-free.

How do I store vegan picadillo?

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

  • close up side view of mojo criollo in a mason jar with a tag on it that says mojo.
    Cuban Mojo Recipe
  • top view of a bowl of vegan tofu fricase.
    Cuban-Inspired Vegan Fricase
  • side view of vegan spanish paella in a pan with a hand holding a fork digging into the pan.
    Vegan Spanish Paella
  • cuban chimichurri in a bowl with a spoon
    Cuban Chimichurri Sauce

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 picadillo with rice in a bowl

Vegan Cuban Picadillo

Regi Pearce
This vegan Cuban picadillo is a nutritious and flavorful dish that uses mushrooms and walnuts to create a meat alternative that will surely please everyone at the table.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course dinner, lunch, main course
Cuisine Cuban, Vegan
Servings 6 servings
Calories 359 kcal

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
Get Recipe Ingredients

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!

Video

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.

Nutrition

Calories: 359kcal | Carbohydrates: 30g | Protein: 9g | Fat: 25g | Saturated Fat: 3g | Sodium: 589mg | Fiber: 7g | Sugar: 6g | Calcium: 82mg | Iron: 3mg
Keywords international
Tried this recipe?Please consider Leaving a Review!

More Vegan Main Courses

  • Tofu Wrap with Spicy Apricot Sauce on a plate with chips and salad.
    Tofu Wrap with Spicy Apricot Sauce
  • bowl of angel hair pasta salad.
     Angel Hair Pasta Salad
  • vegan chickpea burger on a plate with fries.
    Vegan Chickpea Burgers
  • bowl of vegetable stew and dumplings.
    Vegetable Stew and Dumplings

About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Regi Pearce says

    February 28, 2025 at 7:17 am

    5 stars
    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.

    Reply
  2. Luke says

    August 06, 2023 at 7:09 am

    5 stars
    Very easy and my friends loved it.

    Reply
    • Regi Pearce says

      October 23, 2023 at 7:38 pm

      Yay! Let them know they can come over any time.

      Reply
  3. Madison says

    August 05, 2023 at 4:17 pm

    5 stars
    Just like my Abuela used to make!

    Reply
    • Regi Pearce says

      October 23, 2023 at 7:08 pm

      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.

      Reply
  4. Sami says

    August 05, 2023 at 9:21 am

    5 stars
    Just like I remember - only healthier!!!

    Reply
    • Regi Pearce says

      October 23, 2023 at 7:05 pm

      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!

      Reply

Primary Sidebar

Regina Pearce

I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband Rob and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but still worth living.

More about me


Spring Recipes

  • collard green wraps on plate.
    Collard Green Wraps

  • Vegan Lemon Dill Yogurt Sauce in a bowl.
    Vegan Lemon Dill Yogurt Sauce

  • cucumber and apple salad in a bowl.
    Cucumber and Apple Salad

  • vegan Spanish omelet
    Vegan Spanish Omelet (Spanish Tortilla)

Popular Recipes

  • walnut meat in a bowl next to brown rice
    Easy Walnut Taco Meat

  • vegan sushi bake casserole with the garnishes side view
    Vegan Sushi Bake

  • vegan minestron one pot soup
    One-Pot Vegan Minestrone

  • classic French dressing in a jar with a spoon picking up some dressing
    Classic French Salad Dressing

  • bunch of sliced high protein lupini seitan
    High-Protein Lupini Bean Seitan

  • top view of a spoon picking up some dressing.
    Asian Sesame Dressing

Footer

back to top

About

  • About
  • Frequently Asked Questions
  • Contact Me

Information

  • Privacy Policy
  • Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Copyright © 2024

vegan picadillo with rice in a bowl

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required