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


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



  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.