Vegan Cuban Picadillo

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

The Comfy Cabin

Vegan Cuban Picadillo

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Total Time 24 minutes mins

Servings: 4 people

Course: Main Course

Ingredients Method

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

Method

 

1. Heat oil in a large non-stick skillet. Add onions and garlic. Saute for 8 minutes. Transfer to a bowl.
2. Add vegan ground beef. Cook until browned for 8 minutes.
3. Add the cooked onions and garlic with bay leaves, tomatoes, and Sherry cooking wine.
4. Add sun-dried tomatoes, Spanish olives, rasins, cumin, and oregano.
5. Simmer for another 8 minutes
6. Serve warm.