Once upon a time when I used to eat meat… I loved picadillo. So much so I made a video singing about it (I recorded this in my bathroom). It was one of the things I missed when I decided to go meatless (never a second of regret). With the evolution of plant based ground meats I am now able to enjoy a hearty bowl of vegan picadillo with all the traditional flavors in tact. I hope you’ll try my recipe… it’s song worthy and ready to be your next meal!
Ingredient for Vegan Picadillo:
- 2 Anaheim chiles
- 1 poblano chile
- 2 tablespoons olive oil
- 4 medium sized potatoes (peeled and cubed)
- 1 cup onion (diced small)
- 2 tomatoes (cubed)
- 4 garlic cloves
- 16 oz. Plant-based ground (I used Impossible Foods)
- 2 cups vegetable broth
Directions for Vegan Picadillo:
- Char poblano and Anaheim chiles on an open flame until completely charred then place an airtight ziplock to steam.
- Remove chiles from bag and peel with the back of a butter knife to remove any charred skin. Cut into 1/4 inch pieces. Set to the side.
- Boil potato cubes for 10 minutes to make slightly fork tender, then drain.
- In a large frying pan over a medium heat add oil and allow to get hot. Add in drained potato cubes and season to your liking. Fry until golden crisp all around. About 15 minutes.
- Add in onion, tomato cubes, and chopped Anaheim chiles. Allow to sauté for 5 minutes. Then add in garlic and move all the ingredients to one side of the pan.
- Add in plant based ground, and break it up with the back of the spatula to crumble, then season and continue cooking. Cook as directed on package (about 5 to 8 minutes).
- Mix plant based crumb with the rest of the ingredients to combine.
- Pour in vegetable broth and simmer for 10 minutes.
- Serve with warm corn tortillas and a side of beans.