Vegan Picadillo Recipes

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VEGAN PICADILLO



Vegan Picadillo image

Picadillo is typically made with ground beef, but plant-based meat is makes a fantastic substitute here without sacrificing one ounce of flavor! The onions, bell pepper and garlic come together with the tomato sauce to form a rich and comforting sauce that gets studded with tangy, briny olives.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1/2 yellow onion, diced
1/2 green bell pepper, diced
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
24 ounces plant-based ground meat
1 tablespoon tomato paste
1/2 cup vegan-friendly vino seco or sherry cooking wine (see Cook's Note)
One 15-ounce can tomato sauce
1 bay leaf
1/4 cup pimiento-stuffed olives, halved crosswise
Juice of 1 lime
Cooked white rice, for serving

Steps:

  • Heat a medium skillet over medium-high heat. Add the oil, onion and bell pepper. Season with 1 teaspoon salt and a few cracks of black pepper. Cook, stirring occasionally, until the vegetables soften, 4 to 5 minutes. Add the garlic, cumin and oregano and stir until fragrant, about 30 seconds. Add the plant-based meat and cook until no longer pink, 5 to 6 minutes.
  • Stir in the tomato paste. Add the vino seco and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Stir in 1 cup water, the tomato sauce and bay leaf. Simmer, stirring occasionally, until the tomato sauce thickens and turns a deep red color, 10 to 15 minutes.
  • Stir in the olives and lime juice. Discard the bay leaf. Serve the picadillo with the rice.

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