Vegan Picadillo

By Lindsay Nixon of Happy Herbivore

Picadillo is a staple meal you’ll find served in most Latin American countries as well as in the Philippines. Although the ingredients and overall flavor varies by region, ground beef, tomatoes, olives, and raisins are fairly central to the recipe. For a plant-based version, I am using lentils and mushrooms which work together beautifully to replace ground beef. If you don’t care for mushrooms, try substituting shredded tempeh or crumbled tofu instead.

In addition to being a warm, satisfying, intensely flavorful and filling meal, picadillo is also terrifically versatile and can be served in a myriad of ways making leftovers especially enjoyable.

Here I’ve kept the meal simple by pairing picadillo with brown rice, but there are so many ways to enjoy picadillo: as a filling to tacos or burritos, on a bun for Cuban-style “sloppy Joe’s”, as a savory filling inside pastry dough to make empanadas, stuffed into roasted bell peppers or poblano pepper boats, over greens or a baked potato (or sweet potato, if you prefer).

You can also mix leftovers with cooked quinoa (or instant oats) to make “meatballs”, “burgers” or croquettes. To do this, add quinoa or oats, 1-2 tbsp at a time, until the mixture comes together and can be shaped into balls or patties. Bake for 8-10 minutes at 350F, or until the edges are crisp.

For Picadillo Soup, stir in 1-2 cups hot water (or broth) and to extend this dish to feed more people (or last for multiple meals) add corn or 1 cup black beans (or kidney beans).

Vegan Picadillo

Serves 2

Ingredients:

• 1⁄2 small yellow onion

• 1-3 garlic cloves

• 1 bell pepper (any color), remove seedy center and stem

• 1 small carrot (or 4 baby carrots)

• 2 portobello mushrooms (or 8-oz brown mushrooms), remove stems

• cilantro (optional)

• 2 tbsp raisins

• 2-4 tbsp low-sodium soy sauce (or coconut aminos)

• 2 tbsp tomato paste

• 2 tsp ground cumin

• 1 tsp dried oregano

• 1/4 tsp smoked paprika (or regular paprika)

• 1 tbsp brown sugar (or ketchup) (optional)

• dash ground cinnamon

• 15-oz can cooked lentils (undrained)

• 1⁄4 cup green olives (e.g. pimento stuffed), slice or halve

• cooked brown rice

• avocado

• hot sauce (optional)

Directions:

1. Soak raisins in HOT water for 10 minutes. Drain and chop.

2. In a food processor, mince garlic, onions, peppers, carrots, mushrooms, and 5-6 sprigs of cilantro, if using. The mixture should be finely chopped but NOT pureed.

3. Transfer mixture (your "sofrito") to a large non-stick or ceramic skillet.

4. Cook, stirring often, until vegetables soften, about 5-7 minutes. (Add tiny bits of water or broth if necessary to prevent sticking or burning).

5. Stir in 2 tbsp soy sauce, tomato paste, and spices (except cinnamon) to coat well.

6. Cook for a minute, stirring, then add lentils (with liquid).

7. Cover, bring to an almost boil, then reduce heat and simmer 5 minutes, or until carrots and other vegetables are tender.

8. Stir in soaked raisins and olives plus several dashes of black pepper.

9. Cook for another minute or so.

10. Add more soy sauce to taste (this varies based on how salty your olives and lentils are) plus more tomato paste, cumin, or oregano, if desired.

11. Add 1 tbsp brown sugar (or ketchup) to lightly sweeten it, if desired.

12. Add a dash of cinnamon and stir again.

13. For a sharper taste, add 1-2 tsp hot sauce (or red wine vinegar).

14. For a saucier dish, add a few tablespoons of tomato sauce.

15. Serve with cooked rice and garnish with cilantro and avocado, if using.

Notes: Traditional Puerto Rican recipes add aji dulce chiles, which you may be able to find in the international section of your supermarket. Add 1-2 to the food processor (remove stem).

1-4 tbsp capers with a splash of caper brine can work as a substitute for the olives.

calories 401 — fat 2.9g — carbs 76.2g — fiber 19.8g — sugars 16.1g — protein 21.5g —

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