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.
Servings: 6
Calories: 358kcal
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.
Nutrition
Serving: 1serving (without the rice and parsley) | Calories: 358kcal | Carbohydrates: 64.4g | Protein: 20.8g | Fat: 2.4g | Saturated Fat: 0.2g | Sodium: 355mg | Fiber: 25g | Sugar: 8.6g
