Vegan Picadillo

A delicious, easy, plant-based twist on picadillo! Just 1 pot and 30 minutes required for this hearty, savory-sweet, Cuban-inspired entreé.

What is Picadillo?

The word “picadillo” originates from the Spanish word picar, which means to chop or mince. It’s a dish popular in many Latin American countries as well as in the Philippines.

Ingredients:

2 Tbsp olive oil (if oil-free, sub twice as much water)

2 cups diced white or yellow onion (1 medium onion yields 2 cups or 320 g)

1/2 medium red bell pepper, finely chopped (1/2 bell pepper yields 2/3 cup // or sub an equivalent amount of green Cubanelle peppers if available)

1 ½ cups roughly chopped shiitake mushrooms (3 ounces yield  1 ½ cups // or sub cremini mushrooms)

1 ½ Tbsp minced garlic (4 cloves)

1 Tbsp coconut aminos (for depth of flavor)

2 (15-oz.) cans brown lentils, rinsed and drained (2 cans yield 2 ½ cups cooked lentils)

1 tsp dried oregano

1/2 tsp ground cumin

1 pinch ground cayenne (optional // for heat)

1/4 tsp each sea salt and black pepper (plus more to taste)

1 (8-oz.) can tomato sauce (or sub tomato passata)

3/4 cup water

1/2 cup roughly chopped pimento-stuffed green olives (or other green olives in brine)1/4 cup roughly chopped raisins (optional // or sub dried currants 

Recipe by: healthy.habit.journey