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The Comfy Cabin

Vegan Cuban Picadillo

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Total Time 24 minutes
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.