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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

Vegan Cuban Picadillo

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 35 mins
  • Total: 45 mins
  • 4-6 1x
  • Drink
  • Vegan, Cuban

Servings 4-6 1x

Scale Tap or hover over number to scale servings

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

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