Vegan Picadillo

Vegan Picadillo is a delicious plant-based take on a classic Latin American dish, enjoyed in many Latin American countries like Cuba, Mexico, and Puerto Rico. Traditionally made with ground meat, this plant-based version swaps it out for hearty brown lentils or vegan ground beef, delivering all the same robust flavors but without any animal products. This vegan picadillo recipe is rich with tomato sauce, red bell pepper, and briny green olives, offering a bold and savory flavor profile. Whether served with brown rice, sweet plantains, or tucked into corn tortillas, this dish is a flavorful and comforting staple perfect for a quick weeknight dinner or meal prep. Its combination of simple yet flavorful ingredients, like fresh cilantro, bay leaves, and black pepper, makes it an easy, satisfying, and super flavorful recipe that's a must-try for anyone looking to explore plant-based ingredients.

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.

Quick history

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.

Ingredients:

- 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

Steps:

1. Prepare the Potatoes: Peel and dice the 2 medium-sized potatoes, then place them in a small pot. Cover with water, bring to a boil, and cook until tender (about 10-12 minutes). Drain and set aside.
2. Sauté the Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Cook the Vegan Meat: Add the Trader Joe’s vegan meat (or your preferred vegan ground meat substitute) to the skillet. Stir in 1 teaspoon of cumin powder, 1 teaspoon of paprika, and ½ teaspoon of chili powder. Cook for about 5-7 minutes until the vegan meat browns and is well-seasoned.
4. Incorporate Tomato and Vegetables: Stir in 1 tablespoon of tomato paste and mix well with the vegan meat until combined. Add the cooked potatoes, 1 cup of corn kernels, 1 cup of green peas, and 1 cup of chopped spinach. Cook for another 3-5 minutes, allowing the vegetables to soften.
5. Add Raisins and Seasonings: Stir in ¼ cup of raisins for a touch of sweetness, then season the dish with salt and black pepper to taste. Cook for another 2 minutes, letting all the flavors meld together.
6. Final Touch: Once everything is well-mixed, taste and adjust the seasonings if needed. For added briny flavor, you can mix in some chopped green olives if desired.
7. Serve: Serve your vegan picadillo warm with a side of brown rice, corn tortillas, or pair with sweet plantains for a more traditional take. This dish is perfect for meal prep or a quick weeknight dinner!

This vegan picadillo is a flavorful and healthy version of the traditional dish, packed with plant-based ingredients and full of Latin-inspired flavors.

Variations:

1. Protein Options: While brown lentils are the classic vegan protein for picadillo, you can swap them with green lentils, black beans, or a plant-based ground beef like Impossible Burger for a more meaty texture.
2. Sweet Potatoes: Add cubed or mashed sweet potatoes to the dish for a sweet contrast and extra heartiness, which is a popular twist in some Cuban picadillo recipes.
3. Spices: For a smoky depth, try adding chipotle chili or Mexican oregano. You can also use Italian oregano for a different flavor profile.
4. Toppings: Add a side of sweet plantains for a traditional touch or serve with corn tortillas to make it more of a taco-style meal.
5. Broth: Use vegetable broth to make the dish more flavorful instead of water.

Substitutions:

1. Olives: If you're not a fan of green olives, swap them with black olives or leave them out for a less briny flavor.
2. Tomato Sauce: Use canned tomatoes or a mix of tomato paste with water as a substitute for tomato sauce if you're out.
3. Plant-Based Meat: Replace lentils with a vegan ground beef or even Impossible Meat to get a more meaty and traditional texture without using animal products.
4. Soy Sauce: Add soy sauce for umami depth, but you can also substitute it with tamari for a gluten-free version or skip it for a more neutral flavor.
5. Red Bell Peppers: You can substitute red bell pepper with green bell pepper or even poblano peppers for a slightly spicier version.

FAQ:

1. Can I freeze vegan picadillo?
   Yes! Store the leftover vegan picadillo in an airtight container and freeze it for up to 3 months. Just reheat on the stove over medium heat when you're ready to eat it again.
2. What can I serve with vegan picadillo?
   It’s commonly served with brown rice or corn tortillas. You can also add a side of sweet plantains for a more authentic Latin American experience.
3. How do I store vegan picadillo?
   Store it in an airtight container in the fridge for up to 4-5 days. Reheat over medium-high heat until warmed through.
4. Can I use different beans instead of lentils?
   Yes! Black beans or even chickpeas work well as substitutes for the lentils in this recipe.
5. What gives picadillo its unique flavor?
   The green olives, tomato sauce, and bay leaves give this vegan picadillo recipe its distinct, briny, and savory taste, reminiscent of the traditional dish.

Top Tip:

To add extra depth of flavor to your vegan picadillo, be sure to sauté the onion, red bell pepper, and garlic cloves until they’re soft and fragrant before adding the rest of the ingredients. This step will help bring out the natural sweetness and enhance the overall flavor.

Hint:

For the perfect texture, cook your lentils until they are tender but not mushy. You want them to hold their shape in the picadillo to mimic the texture of ground meat from the traditional picadillo recipe.