This Vegetarian Picadillo has all the flavors of a traditional picadillo without the meat. Perfect for tacos, rice bowls, and sandwiches.
While many people think of Picadillo as a Cuban dish, their is also a delicious Mexican version of picadillo made with chipotle peppers, tomato sauce, potatoes, and carrots. Normally it calls for ground beef, but vegetarian crumbles made the perfect substitute for a meatless version. You could also use lentils, black beans, or even finely chopped tempeh. Everything is simmered together until you get a rich, spicy dish that will quickly become a family favorite.
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- 1 tsp vegetable oil
- 1 U onion, diced
- 3 U cloves of garlic, minced
- 2 U carrots, diced
- 1 lb vegetarian crumbles
- 1 tsp salt
- 3 U jalapenos
- 1 U potato, peeled and diced small
- 18 oz can tomato sauce
- 4 tbsp. chipotle peppers in adobo
- 1 U bay leaf
- 1 tsp. cumin
- 1 tsp. oregano
- Salt and Pepper
In a large pot, saute onions, garlic, and carrots in vegetable oil until it becomes fragrant. Meanwhile, blend the tomato sauce and chipotle peppers together in a blender. Set aside.
Add in the vegetarian crumbles and brown completely, breaking it up as you cook it. Add salt and pepper to taste so that the mixture is well seasoned.
Add in the potatoes, whole jalapenos, bay leaf, cumin and oregano. Saute for an additional 4-5 minutes until the bay leaf is fragrant.
Pour in the tomato sauce and let simmer on low for 45-60 minutes until the potatoes have softened. Enjoy on it’s own or in tacos!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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