One of my favorite dishes growing up was picadillo, a dish made up of ground beef cooked in a sofrito of peppers, garlic, and tomato sauce. I’ve made a vegan version before but this was my absolute best rendition of the recipe. It’s very easy, very flavorful, and packed with protein. My mom tried it and said if you eat it with your eyes closed you couldn’t tell it wasn’t real meat.
Picadillo is normally served with rice, beans, and maybe another accompaniment like tostones or maduros. I served it with white rice and black beans (which I also have a recipe for!) but you can also use this recipe for tacos, enchiladas, and so much more.
It is 100% vegan as well. I was vegan from 2014-2015 and although I went back to being vegetarian, I still love making vegan meals.
Whether you’re a vegan/vegetarian Cuban who misses picadillo or you’re trying it out for the first time, I hope you enjoy this recipe!
1 bag of Gardein meatless ground beef
1 sweet bell peppers (can also use green peppers)
2 garlic cloves
½ cup tomato sauce
¼ cup white wine
¼ tsp salt
½ tsp Goya adobo
½ tsp black pepper
Sauté chopped pepper in oil at medium heat. After about 10 minutes, add your garlic cloves. Sauté another 5-10 minutes or until everything has softened.
Add bag of meatless ground beef. For this recipe I used Gardein, but you can use your favorite brand or even a homemade meatless ground beef.
Add white wine and cook for a minute to burn the alcohol taste off. Then add tomato sauce, salt, adobo, and black pepper.
Cook for about 15 minutes and voila! You have vegan picadillo!