Easy Vegan Picadillo (Cuban-Inspired)
by Minimalist Baker
A delicious, easy, plant-based twist on picadillo! Just 1 pot and 30 minutes required for this hearty, savory-sweet, Cuban-inspired entreé.
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Prep: 10mins Cook: 20mins Total: 30mins
- 297 kcal
- Carbohydrate content
- 45.2 g
- Fat content
- 9.8 g
- Fiber content
- 5.8 g
- Protein content
- 7.6 g
- Saturated fat content
- 1.3 g
- Serving size
- 1 serving
- Sodium content
- 752 mg
- Sugar content
- 8 g
- Unsaturated fat content
- 5.9 g
- 2 Tbsp olive oil ((if oil-free, sub twice as much water))
- 2 cups diced white or yellow onion ((1 medium onion yields ~2 cups or 320 g))
- 1/2 medium red bell pepper, finely chopped
- 1 ½ cups roughly chopped shiitake mushrooms ((3 ounces yield ~ 1 ½ cups // or sub cremini mushrooms))
- 1 ½ Tbsp minced garlic ((~4 cloves))
- 1 Tbsp coconut aminos ((for depth of flavor))
- 2 (15-oz.) cans brown lentils, rinsed and drained ((2 cans yield ~2 ½ cups cooked lentils))
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 pinch ground cayenne ((optional // for heat))
- 1/4 tsp each sea salt and black pepper ((plus more to taste))
- 1 (8-oz.) can tomato sauce ((or sub tomato passata))
- 3/4 cup water
- 1/2 cup roughly chopped pimento-stuffed green olives ((or other green olives in brine))
- 1/4 cup roughly chopped raisins ((optional // or sub dried currants or sultanas))
- Freshly chopped cilantro
- Roasted plantains
- White (or brown rice)
- Heat a large-rimmed skillet, pot, or Dutch oven over medium heat. Once hot, add oil, onion, and bell pepper and sauté, stirring frequently, for 3-4 minutes.
- Add the mushrooms, stir, and sauté for 2 minutes. Then add garlic and coconut aminos and sauté for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown. Turn down heat if browning too quickly.
- Then add drained lentils, oregano, cumin, cayenne (optional), salt and pepper, tomato sauce, water, olives, and raisins (optional). Stir to combine and simmer (covered) for 10-15 minutes, stirring occasionally, to develop flavors.
- Remove the lid and cook for 1-2 minutes, stirring frequently, to thicken. Taste and adjust flavors as needed, adding more cumin for smokiness, olives for saltiness/tanginess, raisins for sweetness, or cayenne for heat.
- We love serving this with roasted plantains, rice (white or brown), and cilantro. Enjoy!
- Leftovers keep well stored in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave until warmed throughout.