Authentic Mexican Vegan Picadillo Recipe
Traditional picadillo is made with ground meat and vegetables cooked in a flavorful sauce, but we’re making a plant-based version and I promise my vegan picadillo recipe will become one of your family’s comfort food meals on repeat.
Servings: 4 servings
Calories: 161kcal
Ingredients
- 1 cup dried TVP crumbles
- 1.5 to 2 Tablespoons olive oil
- 1 cup white onion chopped
- 3 whole garlic cloves minced
- 1 medium carrot peeled and finely chopped
- 1 medium potato peeled and finely cubed
- 1.5 teaspoons low-sodium soy sauce or Maggi seasoning
- ½ teaspoon ground cumin
- 1 teaspoon dried parsley or 1/4 teaspoon dried Mexican oregano
- ¼ teaspoon ground black pepper
- 1.5 cups vegan beef stock
- 1 cup tomato sauce
Instructions
- Rehydrate the TVP crumbles by following my instructions on this previous article. Remember you can do the microwave method to save time.
- Heat the oil in a large pan over medium-high heat. Once hot add the onion and sauté until soft and translucent. Add the minced fresh garlic and cook another 2 minutes.
- Next add the rehydrated TVP crumbles and cook for 2 minutes. Then pour in the soy sauce and sprinkle in the spices. Mixt until well combined then cook for 5 minutes.
- Mix in the potato, carrot and peas if using. Pour in the vegetable stock, add the bay leaves, cover the pan and cook until the vegetables are cooked through.
- Pour in the tomato sauce, mix until well combined. Cover again and cook another 10 minutes. Taste before serving.
Notes
You can get the instructions for rehydrating the TVP crumbles here.
Remember that the nutritional information are estimates and will depend of the brand of ingredients you used.
Nutrition
Serving: 4servings | Calories: 161kcal | Carbohydrates: 21g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 814mg | Potassium: 569mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3007IU | Vitamin C: 19mg | Calcium: 34mg | Iron: 2mg
