Vegan Picadillo

Vegan Picadillo

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:

  1. Char poblano and Anaheim chiles on an open flame until completely charred then place an airtight ziplock to steam.
  2. 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.
  3. Boil potato cubes for 10 minutes to make slightly fork tender, then drain.
  4. 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.
  5. 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.
  6. 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).
  7. Mix plant based crumb with the rest of the ingredients to combine.
  8. Pour in vegetable broth and simmer for 10 minutes.
  9. Serve with warm corn tortillas and a side of beans.

Put this picadillo in a sope… click here for the recipe!