Vegan Classic Picadillo
Get ready to savor the bold and comforting flavors of *Vegan Classic Picadillo*, a plant-based twist on the traditional Latin dish that’s perfect for a hearty dinner. This recipe swaps meat for textured vegetable protein (TVP), creating a satisfying and protein-packed base infused with aromatic spices like cumin, smoked paprika, and a hint of cinnamon. Sweet and savory notes harmonize beautifully thanks to the addition of plump raisins and briny green olives, while canned diced tomatoes and tomato paste provide a rich, saucy texture. Quick to prepare in under 45 minutes, this vegan picadillo is ideal for busy weeknights and pairs perfectly with rice, quinoa, or warm tortillas. Garnished with fresh cilantro, this vibrant dish is a flavorful crowd-pleaser and a great way to explore plant-based Latin cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup textured vegetable protein (TVP)
- 1.5 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 large garlic cloves, minced
- 1 medium green bell pepper, diced
- 2 tablespoons tomato paste
- 1 15-ounce can canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1 bay leaf
- 0.5 cup green olives, sliced
- 0.25 cup raisins
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
In a medium bowl, pour the vegetable broth over the textured vegetable protein (TVP). Stir and let it sit for about 10 minutes, or until the TVP has absorbed most of the liquid and is rehydrated.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
Add the minced garlic and diced green bell pepper to the skillet and continue to sauté for another 3 minutes, or until the garlic is fragrant.
Stir in the tomato paste, cooking for about 2 minutes to allow it to coat the vegetables and deepen in flavor.
Add the rehydrated TVP to the skillet and stir well to combine.
Pour in the canned diced tomatoes, including their juice, and mix in the ground cumin, smoked paprika, ground cinnamon, dried oregano, and bay leaf.
Simmer the mixture on low heat for about 10 minutes, stirring occasionally.
Fold in the sliced green olives and raisins, and season with salt and black pepper. Cook for an additional 5 minutes to allow the flavors to meld.
Remove the bay leaf before serving. Garnish with chopped fresh cilantro.
Serve the Vegan Picadillo over cooked rice, quinoa, or alongside warm tortillas.
Nutrition Facts
Calories |
1665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5742 mg | 250% | |
| Total Carbohydrate | 167.3 g | 61% | |
| Dietary Fiber | 54.3 g | 194% | |
| Total Sugars | 63.8 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 762 mg | 59% | |
| Iron | 31.1 mg | 173% | |
| Potassium | 6448 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
