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–+ servings
Vegan Picadillo

Vegan Picadillo

A hearty plant-based twist on the Cuban classic: vegan mince simmered with potatoes, peppers, and warm spices for a comforting, savory dinner that comes together in about 40 minutes.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 2 -3 servings

Ingredients 

  • 1 tablespoon olive oil
  • 1 onion small-medium, finely chopped
  • ½ yellow pepper finely chopped
  • 1 pack Beyond Meat mince 300 g
  • 2 potatoes diced
  • 2 cloves garlic crushed
  • 1 jar tomato sauce small
  • ½ cup vegetable soup or water
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1 bay leaf
  • parsley and lemon for serving

Instructions

  • Heat a pan over medium heat and add the oil.
  • Add the onion and pepper to the hot oil and saute for two minutes, stirring.
  • Add the diced potatoes and continue to cook, stirring, for another 2-3 minutes.
  • Add the garlic and cook for 5 minutes, stirring occasionally.
  • Add the Beyond Meat mince over the vegetables and mix until it starts to change color.
  • Add the tomato sauce and the vegetable soup (or water).
  • Stir in the salt, pepper, cumin, coriander, and bay leaf, mixing until the ingredients are incorporated.
  • Cover with a lid and let it cook for 10 minutes.
  • Remove the lid and cook for another 5-7 minutes, until the excess liquid evaporates and the potatoes become soft.
  • Serve over rice, sprinkled with chopped parsley and a splash of lemon juice.

Notes

Any vegan mince works in place of Beyond Meat: textured soy protein, crumbled tofu, or cooked lentils are all great swaps. For a traditional touch, stir in a handful of olives or raisins. Serve over rice; leftovers keep in the fridge for up to 3 days.