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Vegan Cuban Picadillo

Vegan Cuban picadillo, a plant-based version of this traditional dish, made with lentils, potatoes, olives, capers, raisins and other delicious ingredients.

Vegan Cuban Picadillo - Vegan Cuban picadillo, a plant-based version of this traditional dish, made with lentils, potatoes, olives, capers, raisins and other delicious ingredients. #vegan #glutenfree #simpleveganblog

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.

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Vegan Cuban Picadillo - Vegan Cuban picadillo, a plant-based version of this traditional dish, made with lentils, potatoes, olives, capers, raisins and other delicious ingredients. #vegan #glutenfree #simpleveganblog

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!

Vegan Cuban Picadillo - Vegan Cuban picadillo, a plant-based version of this traditional dish, made with lentils, potatoes, olives, capers, raisins and other delicious ingredients. #vegan #glutenfree #simpleveganblog

Vegan Cuban Picadillo - Vegan Cuban picadillo, a plant-based version of this traditional dish, made with lentils, potatoes, olives, capers, raisins and other delicious ingredients. #vegan #glutenfree #simpleveganblog

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Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Vegan Cuban Picadillo - Vegan Cuban picadillo, a plant-based version of this traditional dish, made with lentils, potatoes, olives, capers, raisins and other delicious ingredients. #vegan #glutenfree #simpleveganblog

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Vegan Cuban Picadillo

  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4-6

Vegan Cuban picadillo, a plant-based version of this traditional dish, made with lentils, potatoes, olives, capers, raisins and other delicious ingredients.

Vegan Cuban Picadillo - Vegan Cuban picadillo, a plant-based version of this traditional dish, made with lentils, potatoes, olives, capers, raisins and other delicious ingredients. #vegan #glutenfree #simpleveganblog
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Ingredients

  • 2 cloves of garlic, sliced
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup tomato paste (4 tbsp)
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 1/4 tsp sea salt
  • 1/8 tsp cayenne powder
  • 1/8 tsp ground black pepper
  • 1/4 cup raisins (4 tbsp)
  • 2 cup water or vegetable stock (500 ml)
  • 2 medium potatoes, peeled and cubed
  • 15 oz canned or cooked lentils (400 g)
  • 1/2 cup pitted green olives (80 g)
  • 2 tbsp capers

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.

Nutrition

  • Serving Size: 1/6 of the recipe (without the rice and parsley)
  • Calories: 358
  • Sugar: 8.6 g
  • Sodium: 355 mg
  • Fat: 2.4 g
  • Saturated Fat: 0.2 g
  • Carbohydrates: 64.4 g
  • Fiber: 25 g
  • Protein: 20.8 g

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About Iosune

Hey, I’m Iosune! I am a recipe developer, writer and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks.

Find me on Twitter, Instagram, and Pinterest.

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  1. Michelle says

    April 5, 2018 at 20:22

    Wow! This sounds amazing. Can’t wait to try it!

    Reply
    • Iosune says

      April 6, 2018 at 03:00

      Hi Michelle! Hope you like it 😀

      Reply

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