Name: Vegan Picadillo
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 1/2 yellow onion, diced; 1/2 green bell pepper, diced; Kosher salt and freshly ground black pepper; 3 cloves garlic, minced; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 24 ounces plant-based ground meat; 1 tablespoon tomato paste; 1/2 cup vegan-friendly vino seco or sherry cooking wine (see Cook's Note); One 15-ounce can tomato sauce; 1 bay leaf; 1/4 cup pimiento-stuffed olives, halved crosswise; Juice of 1 lime; Cooked white rice, for serving

Directions

Heat a medium skillet over medium-high heat. Add the oil, onion and bell pepper. Season with 1 teaspoon salt and a few cracks of black pepper. Cook, stirring occasionally, until the vegetables soften, 4 to 5 minutes. Add the garlic, cumin and oregano and stir until fragrant, about 30 seconds. Add the plant-based meat and cook until no longer pink, 5 to 6 minutes.
Stir in the tomato paste. Add the vino seco and scrape up any browned bits from the bottom of the skillet with a wooden spoon. Stir in 1 cup water, the tomato sauce and bay leaf. Simmer, stirring occasionally, until the tomato sauce thickens and turns a deep red color, 10 to 15 minutes.
Stir in the olives and lime juice. Discard the bay leaf. Serve the picadillo with the rice.

Cook’s Note

Vino seco is a golden cooking wine often used in Cuban cooking. It's available online or at markets that specialize in Cuban groceries. Some wines are clarified with animal products, so read labels to make sure the wine you choose is vegan- or vegetarian-friendly if that’s important to you.

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Vegan Picadillo

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