Vegan Cuban picadillo, a plant-based version of this traditional dish, made with lentils, potatoes, olives, capers, raisins and other delicious ingredients.
I discovered this dish looking for some inspiration on Pinterest, then after taking a look at some recipes, I made my own plant-based version. Cuban picadillo is traditionally made with ground beef, but we've used lentils instead, which are healthier and also taste amazing.
It's a super flavorful recipe and also a super complete and nutritious meal because is made with a healthy carb (potatoes) and lentils (which are so high in protein). I would eat this dish with some more veggies (a salad, a veggie soup, steamed, boiled or sauteed veggies, you choose!). Besides, you can make big batches of this amazing dish and keep it in the fridge for several days.
One of the things I love the most about being a food blogger is that I'm trying new recipes all the time and as I love eating and cooking, it's my dream job. If I also can share delicious, vegan and healthy recipes with you guys, I'm the happiest woman in the world!
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📖 Recipe
Vegan Cuban Picadillo
Ingredients
- 2 cloves of garlic, sliced
- ½ red onion, chopped
- 1 red bell pepper, chopped
- ¼ cup tomato paste
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- ¼ teaspoon sea salt
- ⅛ teaspoon cayenne powder
- ⅛ teaspoon ground black pepper
- ¼ cup raisins
- 2 cup water or vegetable stock
- 2 medium potatoes, peeled and cubed
- 15 oz canned or cooked lentils
- ½ cup pitted green olives
- 2 tablespoon capers
Instructions
- Heat some water or oil in a deep skillet, wok stir fry pan or a large pot, add the veggies (garlic, onion and red bell pepper) and cook over medium-high heat until golden brown.
- Add tomato paste and spices (oregano, cumin, salt, cayenne powder and black pepper), stir and cook for at least a couple of minutes, stirring occasionally.
- Add the raisins, water or broth and potatoes. Bring to a boil and then cook over medium-high heat for 20 minutes or until potatoes are cooked.
- Finally, add the rest of the ingredients (lentils, olives and capers), stir and cook for 5 minutes more over medium-high heat. Serve immediately (we served it with brown rice and chopped parsley).
- Keep leftovers in a sealed container in the fridge for about 5 days.
Notes
- Feel free to add your favorite veggies and spices.
- Tomato paste can be replaced by tomato sauce, tomato puree or even chopped tomatoes.
- If you use vegetable stock instead of water, the vegan Cuban picadillo will be even tastier.
- You don't need to peel the potatoes, it's up to you.
- If you don't like raisins, olives or raisins, omit them.
Barbara DeGrande says
Oooh this was a great and wonderful meal. Love the contrast of the sweet raisins, the salty green olives and all the wonderful spices. Will be making this one again.
Iosune says
Hi Barbara! So glad you liked it 🙂
Mary says
This was so delicious. I added dried lentils at the same time I added potatoes and used additional vegetable broth to account for that. The lentils were a tad chewy so maybe I shouldn’t have done that. We also topped our bowls with a sprinkle of French’s crispy fried onions and it added a great taste and texture! I used kalamata olives because that’s what I had. I will definitely make this again! Thanks for the great recipe!
Iosune Robles says
Hi Mary! Thanks for your kind comment 🙂
Ann Kaufman says
Hi! Do you drain the mixture after cooking the potatoes or is most of the liquid absorbed in the process?
Iosune Robles says
Hi Ann! We don't drain the mixture 🙂
Richard T says
My wife and I love this dish. We haves cooked it two consecutive weeks and followed the recipe as written. Can be used as a side or primary dish.
Iosune Robles says
Hi Richard! I'm so glad you both liked it 🙂
Rayza Junco says
I love it my family loved will make again
Iosune Robles says
Hi Rayza! I'm so glad you all liked it 🙂
Mark says
Great recipe, I combined with a family picadillo recipe by adding kidney beans and diced tomatoes... I like the potatoes in it, but will probably omit them next time I make it because I prefer it with rice and cornbread...
Iosune Robles says
Sounds so good Mark 🙂 Have a nice day!
Carmen Shoemaker says
I’m Cuban and not vegan, but my husband tries to eat plant based/vegan more often than not so I decided to try this recipe. It is surprisingly good!! I used sweet onions and green peppers, and used sweet potatoes. So yum!! Definitely recommend!
Iosune Robles says
Hi Carmen! I'm so glad you liked our Cuban picadillo recipe 🙂 Have a nice day!
Anna says
This was very tasty. I used dried lentils instead of canned but pretty much made recipe as written.
Iosune Robles says
Hi Anna! Thanks 🙂 So glad you liked it!
Tina says
I make this twice a month as it is SO delicious!!! Thank you for this amazing recipe.
Iosune says
Hi Tina! You're so welcome 🙂 I'm so glad you like it!
Jacob S. says
This was really delicious. Having grown up in a Puertorrican household, Picallo was a family favorite, usually served inside fried empanadas with meat. This healthier alternative was so tasty and is worth a try. The only thing I would change next time is put less capers and olives as it made it a bit too salty for my taste. Great recipe!
Iosune says
Hi Jacob! So glad you liked it 🙂
Carol says
I just made this dish FOR THE FOURTH TIME! I think I may be addicted! It is SO tasty, and because I ALWAYS CHANGE A RECIPE TO MY PERSONAL BUDS (well, not always, but sometimes), I added an extra 1/4 Cup of raisins...I like it sweet. I’ve served it to my Vegan cooking class, at our church potluck (served with mini corn tortillas for tacos), and to my entire family and friends. The response is, “AHHHHHHHH, THIS IS YUMMY!” THANKYOU for this tasty creation!
Iosune says
Hi Carol! You're so welcome 🙂 I'm so glad you like it so much!
Michelle says
Wow! This sounds amazing. Can’t wait to try it!
Iosune says
Hi Michelle! Hope you like it 😀