Vegan picadillo is a plant-based version of the traditional Filipino dish called picadillo. It is a flavorful and savory dish made with a combination of vegetables, spices, and plant-based protein substitutes. The dish typically includes ingredients such as diced potatoes, carrots, bell peppers, onions, garlic, and green peas, cooked in a tomato-based sauce. The plant-based protein substitute, often made from soy or textured vegetable protein, is used to mimic the texture and taste of the traditional meat used in picadillo. Vegan picadillo is a delicious and nutritious option for those following a vegan or vegetarian diet, while still enjoying the flavors of Filipino cuisine.Thank you for reading this post, don't forget to subscribe!
Picadillo is a dish that has roots in Spain and has been adapted and incorporated into various cuisines around the world, including the Philippines. The word “picadillo” comes from the Spanish verb “picar,” which means “to chop” or “to mince.”
In Spain, picadillo is a traditional dish made with ground or minced meat, typically beef or pork, cooked with onions, garlic, tomatoes, and various spices. It is often served as a filling for empanadas or as a topping for rice or potatoes.
When the Spanish colonized the Philippines in the 16th century, they brought their culinary influences, including picadillo. However, over time, the dish evolved and adapted to local ingredients and flavors, resulting in the Filipino version of picadillo.
Filipino picadillo typically includes a combination of ground meat, often beef or pork, cooked with garlic, onions, tomatoes, and various vegetables such as potatoes, carrots, and bell peppers. It is seasoned with soy sauce, fish sauce, or other condiments to enhance the flavor. It is commonly served with rice and is a popular comfort food in Filipino households.
In recent years, with the rise of plant-based diets and the increasing popularity of veganism, vegan versions of picadillo have emerged. These adaptations replace the meat with plant-based protein substitutes, such as tofu, tempeh, or textured vegetable protein, while still incorporating the traditional flavors and ingredients of the dish. Vegan picadillo allows individuals following a vegan or vegetarian lifestyle to enjoy the taste and essence of this classic Filipino dish.
Why You’ll Love This:
1. Plant-Based Goodness: Vegan Picadillo is a fantastic way to incorporate more plant-based ingredients into your diet. It’s packed with nutrients, fiber, and wholesome goodness.
2. Versatile and Customizable: This recipe allows for flexibility, so you can adjust the ingredients and spices to suit your taste preferences.
3. Quick and Easy: With simple steps and readily available ingredients, you can whip up this delicious dish in no time.
– 1 package of Trader Joe’s vegan meat (or any other vegan ground meat substitute)
– 2 medium-sized potatoes, peeled and diced
– 1 tablespoon of tomato paste
– 1 cup of corn kernels (fresh or frozen)
– 1 cup of green peas (fresh or frozen)
– 1 cup of spinach, chopped
– 1 tablespoon of olive oil
-¼ cup raisins
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon of cumin powder
– 1 teaspoon of paprika
– ½ teaspoon of chili powder (adjust according to your spice preference)
– Salt and pepper to taste
2. Add the diced potatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they start to soften.
3. Crumble the Trader Joe’s vegan meat (or your preferred vegan ground meat substitute) into the skillet. Cook for another 5 minutes, or until the vegan meat is browned and cooked through.
4. Stir in the tomato paste, cumin powder, paprika, chili powder, salt, and pepper. Mix well to coat the ingredients evenly.
5. Add the corn kernels, green peas, and chopped spinach to the skillet. Stir everything together and cook for an additional 5 minutes, or until the vegetables are tender.
6. Taste and adjust the seasoning if needed. If the mixture seems dry, you can add a splash of vegetable broth or water to moisten it.
7. Remove from heat and let it sit for a few minutes to allow the flavors to meld together.
8. Serve the vegan Picadillo warm with your choice of accompaniments, such as rice, tortillas, or crusty bread.
– Add diced bell peppers or carrots for extra color and texture.
– Experiment with different spices like oregano, thyme, or smoked paprika to customize the flavor profile.
– For a heartier version, you can add cooked quinoa or lentils to the mixture.
Q: Can I make this recipe gluten-free?
A: Absolutely! Ensure that the vegan meat substitute you choose is gluten-free, and double-check the labels of other ingredients to ensure they are gluten-free as well.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the vegan Picadillo ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop or in the microwave before serving.
Q: Can I freeze the leftovers?
A: Yes, you can freeze the leftovers in a freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight and reheat it before serving.
Vegan Picadillo is a delightful dish that brings together a medley of flavors and textures. It’s a perfect option for a quick weeknight dinner or a comforting meal any time of the year. Give this recipe a try and savor the deliciousness of plant-based goodness!
Enjoy your vegan Picadillo adventure!
- 1 Pack Trader Joe's vegan meat (or any other vegan ground meat substitute)
- 1 Cup diced potatoes i just rough chopped some marble potatoes
- 3 tablespoon tomato paste
- 1 Cup corn kernels
- 1 Cup peas
- 1 Handful spinach
- 3 tablespoon olive oil
- ¼ Cup raisins
- 1 onion
- blend of spices up yo you! Get creative
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sauté until fragrant and translucent.
- Add the diced potatoes to the skillet and cook for about 5 minutes, stirring occasionally, until they start to soften.
- Crumble the Trader Joe's vegan meat (or your preferred vegan ground meat substitute) into the skillet. Cook for another 5 minutes, or until the vegan meat is browned and cooked through.
- Stir in the tomato paste, cumin powder, paprika, chili powder, salt, and pepper. Mix well to coat the ingredients evenly.
- Add the corn kernels, green peas, and chopped spinach to the skillet. Stir everything together and cook for an additional 5 minutes, or until the vegetables are tender.
- Taste and adjust the seasoning if needed. If the mixture seems dry, you can add a splash of vegetable broth or water to moisten it.
- Remove from heat and let it sit for a few minutes to allow the flavors to meld together.
- Serve the vegan Picadillo warm with your choice of accompaniments, such as rice, tortillas, or crusty bread.