u003cstrongu003eIs picadillo spicy?u003c/strongu003e

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.

u003cstrongu003eCan I make picadillo in advance?u003c/strongu003e

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.

u003cstrongu003eCan I make a large batch and freeze it?u003c/strongu003e

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

u003cstrongu003eCan I make picadillo oil-free?u003c/strongu003e

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

Vegan Picadillo (Cuban-Inspired)

Name: Vegan Picadillo (Cuban-Inspired)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Cuban-Inspired
Ingredients: 12 ounces mushrooms (finely chopped; any variety); 1 1/2 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; 1/4 teaspoon ground cinnamon; 2 cups potatoes (diced; any variety); 8 ounce can of tomato sauce; 1/4 cup green olives (sliced); 2 tablespoons capers; 1/4 cup raisins (optional); 1 bay leaf; 1 ½ cup vegetable broth (divided); salt and pepper to taste

Description

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.

Ingredients

Units Scale

12 ounces mushrooms (finely chopped; any variety)
1 1/2 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
1/4 teaspoon ground cinnamon
2 cups potatoes (diced; any variety)
8 ounce can of tomato sauce
1/4 cup green olives (sliced)
2 tablespoons capers
1/4 cup raisins (optional)
1 bay leaf
1 1/2 cup vegetable broth (divided)
salt and pepper to taste

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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

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