Plant-Based Vegan Picadillo Recipe


The other day I was playing around in the kitchen, trying to figure out how I can make one of my favorite Cuban dishes meat-free and without the processed fake meat. I looked at my mushrooms, and I had an idea…

For this recipe you’ll be using finely chopped mushrooms as a replacement for your ground meat. Mushrooms are a great meat replacement because it takes on whatever flavors you give to it, and it does have a similar, chewy consistency like meat.

Oh, and did I mention that mushrooms are hella cheap?

Here’s my recipe. It still needs to be tweaked! I am totally open for suggestions to get this picadillo perfect. 🙂

What You’ll Need:

  • 1 cup mushrooms (finely chopped)
  • 1 garlic clove, minced
  • 1 small handful of onion, minced
  • A few green olives
  • 1 tablespoon Olive oil
  • ½ packet of Sazon (add more if necessary)
  • Chili powder
  • About 2 tablespoons of tomato sauce
  • Bay leaves

 

How To Make It:

  1. Heat pan over medium heat with olive oil. Cook and stir mushrooms, garlic, onion, green bell pepper, chili powder, sazon, and tomato sauce until softened. Throw in a couple of bay leaves. Stir occasionally.
  2. Add olives, a tablespoon of water, and cook on low heat for about 20 minutes. Stir occasionally. Add more another tablespoon of water if gets too sticky or dry. 
  3. Serve.

Cooking hack: Use tomato-based pasta sauce (I like to use onion + garlic  sauce) instead of tomato sauce.

This recipe makes about 2 servings

Have it over white or brown rice!

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