Vegan Classic Picadillo

Transform your weeknight dinners with this flavorful Vegan Classic Picadillo, a plant-based twist on the traditional Latin American comfort food. This hearty recipe stars textured vegetable protein (TVP) as a satisfying meat alternative, infused with bold spices like smoked paprika, cumin, and a hint of cinnamon for a rich, aromatic profile. The addition of green olives and sweet raisins creates a perfect balance of savory and sweet, while fresh cilantro adds a vibrant finishing touch. With just 15 minutes of prep time and only 30 minutes to cook, this one-pan dish is as quick and easy as it is delicious. Serve it over rice, quinoa, or with warm tortillas for a comforting, vegan-friendly meal that's sure to impress. Perfect for busy nights, meal prep, or anyone seeking a plant-based take on a timeless classic!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup textured vegetable protein (TVP)
• 1.5 cups vegetable broth
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 large garlic cloves, minced
• 1 medium green bell pepper, diced
• 2 tablespoons tomato paste
• 1 15-ounce can canned diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1 bay leaf
• 0.5 cup green olives, sliced
• 0.25 cup raisins
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

In a medium bowl, pour the vegetable broth over the textured vegetable protein (TVP). Stir and let it sit for about 10 minutes, or until the TVP has absorbed most of the liquid and is rehydrated.

Step 2

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.

Step 3

Add the minced garlic and diced green bell pepper to the skillet and continue to sauté for another 3 minutes, or until the garlic is fragrant.

Step 4

Stir in the tomato paste, cooking for about 2 minutes to allow it to coat the vegetables and deepen in flavor.

Step 5

Add the rehydrated TVP to the skillet and stir well to combine.

Step 6

Pour in the canned diced tomatoes, including their juice, and mix in the ground cumin, smoked paprika, ground cinnamon, dried oregano, and bay leaf.

Step 7

Simmer the mixture on low heat for about 10 minutes, stirring occasionally.

Step 8

Fold in the sliced green olives and raisins, and season with salt and black pepper. Cook for an additional 5 minutes to allow the flavors to meld.

Step 9

Remove the bay leaf before serving. Garnish with chopped fresh cilantro.

Step 10

Serve the Vegan Picadillo over cooked rice, quinoa, or alongside warm tortillas.

Nutrition Facts

Serving size	(1517.4g)

Amount per serving	% Daily Value*
Calories	1664.8

Total Fat 64.4g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 7.4g
Cholesterol 8.5mg	0%
Sodium 5742.1mg	0%
Total Carbohydrate 167.3g	0%
Dietary Fiber 54.3g	0%
Total Sugars 63.8g
Protein 120.6g	0%

Vitamin D 0IU	0%
Calcium 762.1mg	0%
Iron 31.1mg	0%
Potassium 6448.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.5%

Protein: 27.9%

Carbs: 38.7%