An aromatic and delicious comfort food for the chilly weather is Cuban picadillo. It’s great to eat any time of the season. I created a vegan version of this savory dish. Cuban picadillo is a fast recipe and versatile that can be served over rice, great for tacos, beans, or sprinkled over your favorite salad.
Enjoy!
Warm Regards,
Debra Roinestad
Vegan Cuban Picadillo
Ingredients
- 2 tablespoon olive oil
- 1 large yellow onion
- 4 cloves garlic, chopped
- 2 bay leaves
- 1 pound vegan beef
- ⅓ cup sherry cooking wine
- 1 large tomato
- ⅓ cup sun-dried tomatoes
- ⅓ cup Spanish olives
- ⅓ cup rasins
- 2 teaspoons oregano
- 2 teaspoons ground cumin
- optional: 2 tablespoons of tomato paste
- salt and pepper
Instructions
- Heat oil in a large non-stick skillet. Add onions and garlic. Saute for 8 minutes. Transfer to a bowl.
- Add vegan ground beef. Cook until browned for 8 minutes.
- Add the cooked onions and garlic with bay leaves, tomatoes, and Sherry cooking wine.
- Add sun-dried tomatoes, Spanish olives, rasins, cumin, and oregano.
- Simmer for another 8 minutes
- Serve warm.