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Vegan Picadillo

Vegan Tempeh Picadillo | coconutandberries.com

I’m guessing that title is pretty mysterious to most of you since Picadillo isn’t all that common outside Latin America, and especially not a vegan picadillo. So here’s a bit of an explanation (courtesy of Wikipedia).

Picadillo (pronounced “Peek-ah-dee-yo”) is a traditional dish in many Latin American countries, usually served with rice or used as a filling for tacos and empanadas. It’s typically made from ground meat (mine obviously isn’t!), tomatoes, spices and other ingredients that vary according to region.

Vegan Tempeh Picadillo | coconutandberries.com

I’ve gone for a Cuban-style Picadillo that includes olives, raisins and cinnamon, which, to my taste buds, actually gives it an almost Middle-Eastern flavour. Though I brought back the Latin feel by serving it with brown rice, baked tortilla chips, guacamole and cashew sour cream. Plantains and black beans are more traditional side dishes.

I’m pretty excited about my recent homemade tortilla chip discovery! I do like the R.W.Garcia brand but they can still be a bit salty for me. To make my own, I just cut tortillas into triangles, spread in a single layer on a baking sheet, brush lightly with oil, sprinkle with salt or spices (if desired) and bake at 180C/350F for 20 minutes, flipping halfway.

Vegan Tempeh Picadillo | coconutandberries.com

It’s definitely a weeknight-friendly dinner as it all comes together in less than 30 minutes. You can pull together your side dishes and lay the table while it simmers! 

Print
Vegan Picadillo

Yield: 4 Servings

Vegan Picadillo

Ingredients

  • 1 Tbsp Oil
  • 1 Small onion, finely chopped
  • 1 Red pepper, diced
  • 1 Clove of Garlic, minced
  • 1 Green chili, de-seeded and minced**
  • 1-1/2 tsp Ground cumin
  • 3/4 tsp Oregano
  • Dash of cinnamon
  • 1/2 tsp Salt
  • 1 x 8oz/225g Pkg Tempeh*
  • 1 x 400g/14oz Can Chopped tomatoes
  • 1 Tbsp Tomato paste
  • 1/2 Tbsp Red wine vinegar
  • 1/4 C Raisins
  • 1/4 C Pitted green olives, halved

Instructions

  1. Warm the oil in a large frying pan over medium heat. Add the onion and pepper and sauté for approx 10 minutes, or until softened.
  2. Add the garlic, chili, spices and salt and continue to cook for a further couple of minutes. Crumble the tempeh into the pan using your hands (or pulse briefly in a food processor to crumble before adding to the pan).
  3. Add all the remaining ingredients, except the olives, and stir well to combine.
  4. Cover and simmer for 10-15 minutes until thick but still saucy. If you need to reduce the liquid, remove the lid and simmer uncovered.
  5. Stir through the olives and cook for another minute to warm through. Check seasoning. Serve.

Notes

*I used tempeh here and have done so in similar ways before as I really love how it absorbs flavours and retains its meaty texture, even after crumbling. You could also use tofu, though it wouldn’t be so firm, or even try ground mushrooms and walnuts like I did for my Vegan Turkish Pizza.

**I actually used a jalapeno and the resulting dish was very mild. If you’d prefer a little extra heat, I’d suggest using a hotter chili like a Serrano, or else just add chili powder or even cayenne to taste!

3.1
http://www.coconutandberries.com/2014/09/16/vegan-picadillo/

Vegan Tempeh Picadillo | coconutandberries.com

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September 16, 2014 —

← Raw Chocolate-Maca Sandwich Cookies Cauliflower, Coconut & Lime Soup →

Comments

  1. The Vegan 8 says

    September 17, 2014 at 10:52 pm

    Never heard of this before Emma, but looking at the ingredients and flavors, it sounds delicious! I bet the smells are incredible too. I love the olives in it too, I’m a huge olive fan. I’ve been making tortilla chips like that for years, so easy and so good! Although, I am addicted to a brand that my local store sells that are made with chia seeds and flaxseeds that are really tasty too!

    • Coconut and Berries says

      September 18, 2014 at 1:34 pm

      Sometimes only store-bought chips will hit the spot but I’m pleased to have discovered this healthier/lighter alternative.
      I only realized after posting this recipe that I recently shared another with olives. They’re obviously my thing at the moment!

  2. The Vegan Cookie Fairy says

    September 18, 2014 at 9:39 am

    Never heard of this before but it sure looks great!

    • Coconut and Berries says

      September 18, 2014 at 1:32 pm

      Thanks Clem. It’s a goodie! I’m starting to crave more warming foods now, despite it still being pretty summery down South.
      Thought of you voting today!

  3. Ceara @ Ceara's Kitchen says

    September 18, 2014 at 11:07 am

    I love recipes like this and I love that I have just been introduced to a new food! The vegan picadillo looks right up my alley and very similar to a lot the dinners I serve up during the week :) I can’t wait to try this dish - anything tomato based with olives is a win in my books :)

    • Coconut and Berries says

      September 18, 2014 at 1:29 pm

      It’s definitely a good one for mid-week busy-ness! Satisfying and healthy too.

  4. Joanne says

    September 18, 2014 at 11:21 am

    I’ve only ever had veggie picadillo and I love it! It’s so richly flavored that you don’t even miss the meat.

    • Coconut and Berries says

      September 18, 2014 at 1:28 pm

      I’ve never had the meat version but this was definitely packed with flavour and really satisfying. I want to make it again soon when I can get hold of some plantain to serve with it!

  5. Kari @ bite-sized thoughts says

    September 19, 2014 at 6:24 am

    I have never come across picadillo but as you can imagine, your version appeals far more than the original! Even aside from the meat part, I really like the addition of spices and raisins. I will have to give homemade tortilla chips a go too!

    • Coconut and Berries says

      September 19, 2014 at 8:31 pm

      I can’t remember having seen tempeh on bite-sized thoughts? Is it something you like?
      Yes the spices, oilves and raisins all make it quite special. More than just a chili.

  6. Ana says

    September 19, 2014 at 8:00 pm

    Cant wait to try this recipie! Anybody know where to get tempeh from in the uk?

    • Coconut and Berries says

      September 19, 2014 at 8:27 pm

      Ana, I’m in the UK! I’m in London and usually get it in Planet Organic or Wholefoods but usually independent health food shops stock it if you have one locally. If not, you can get it online from Goodness Direct: http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/277501_Impulse_Foods_Organic_Frozen_Plain_Tempeh_227g.html

      Hope you get some, I love tempeh!

  7. Steve Lassoff says

    October 2, 2014 at 3:18 am

    This looks amazing! We will share this on pinterest.

    • Coconut and Berries says

      October 2, 2014 at 9:40 pm

      Thanks Steve. We loved it here! I made another batch just recently for freezer meals :)

  8. Courtney says

    October 15, 2014 at 2:55 am

    Loved this! Id never had picadillo but I certainly will have this again

    • Coconut and Berries says

      October 15, 2014 at 8:55 am

      Really pleased it was a hit Courtney! Thanks for sharing on your blog too 😀

  9. Elisa Hernandez says

    June 15, 2015 at 11:33 pm

    This recipe looks amazing! I can’t wait to make this for my next family gathering,

    • Coconut and Berries says

      June 19, 2015 at 10:16 pm

      Thanks Elisa. It’s a great one for a crowd. Serve with a bunch of different toppings then everyone can add their favourites :)

  10. Jenny says

    August 4, 2015 at 5:02 pm

    We made this last night and loved it. I served over rice, but would not do that again as I thought it dilutes the flavor. I’d do a Mexican type rice on the side next time. Thanks for this keeper. Love the blog!

    • Coconut and Berries says

      December 31, 2015 at 11:15 am

      So pleased you enjoyed the recipe Jenny! A Mexican rice would be a great side. Thanks for the suggestion.

  11. Jessica says

    August 2, 2016 at 4:41 pm

    I made this last night and I really liked it. Such an interesting combo of flavors! Next time I will increase the heat, maybe by just leaving some seeds in the jalapeno. Salty, sweet, spicy, one pot… perfect dinner. Thank you!

    • Coconut and Berries says

      October 27, 2016 at 10:00 am

      Great to hear that Jessica! I’m not great with too much heat so my “spicy” recipes tend to be pretty mild!

Trackbacks

  1. Picadillo | says:
    October 15, 2014 at 3:11 am

    […] recipe here […]

  2. 17 Vegan Tempeh Recipes - Vegan Food Lover says:
    August 19, 2015 at 12:02 pm

    […] #11. Tempeh Picadillo […]

I’m Emma, a passionate vegan foodie sharing my kitchen adventures and healthy plant-based creations. Hope you stick around!

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