Vegan Cuban Picadillo

Vegan Cuban Picadillo (c) The Comfy Cabin, 2022

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.

Warm Regards,
Debra Roinestad

(c) The Comfy Cabin, 2022

Beyond Beef
Sherry Cooking Wine
Vegan Cuban Picadillo (c) The Comfy Cabin, 2022
Vegan Cuban Picadillo Over White Rice (c) The Comfy Cabin, 2022

Vegan Cuban Picadillo

The Comfy Cabin
Total Time 24 minutes
Course Main Course
Servings 4 people


  • 2 tablespoon olive oil
  • 1 large yellow onion
  • 4 cloves garlic, chopped
  • 2 bay leaves
  • 1 pound vegan beef
  • cup sherry cooking wine
  • 1 large tomato
  • cup sun-dried tomatoes
  • cup Spanish olives
  • cup rasins
  • 2 teaspoons oregano
  • 2 teaspoons ground cumin
  • optional: 2 tablespoons of tomato paste
  • salt and pepper


  • 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.
Keyword Picadillo

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