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.

Original recipe

View on Minimalist Baker

Time

Prep: 10mins Cook: 20mins Total: 30mins

Nutrition

Calories

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

Ingredients

• 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)

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. We love serving this with roasted plantains, rice (white or brown), and cilantro. Enjoy!
6. 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.