This Cuban Picadillo is super easy to prepare in one pot and in 20 minutes. Finely chopped mushrooms replace the meat for this vegetarian and vegan version, which is packed with fantastic flavors. A keeper for all your family dinner ideas and kids approved too.
When it comes to exciting flavors, Cuban food is always the way to go for me. I love easy meals full of flavor, filling, and so delicious. Just check out my Cuban Rice and Beans and get a taste of what I mean.
If you haven’t tried this yet, you should do it now. It is so good.
In today’s new recipe I bring you my vegan version of Cuban Picadillo: full of flavor, amazingly easy to make in just one pot, filling, hearty, satisfying, mouthwatering, budget friendly, perfect for your cheap dinner ideas and cheap dishes that you’re going on repeat.
What’s in this Cuban Picadillo recipe
- mushrooms
- chopped tomatoes
- cumin
- oregano
- minced garlic
Optional you can add
- olives
- raisins
- onions
- bell peppers
- capers
Picadillo Cubano method
You need a casserole or pot large enough for all ingredients. Give a bit of oil into the pot and heat it up. If you prefer to cook this oil-free, use vegetable broth instead.
After heating, add the optional onions, chopped bell peppers, minced garlic, and mushrooms. Fry everything for around 4 minutes until the vegetables start to soften.
Now we add chopped tomatoes, cumin, oregano, season with salt and pepper. If you’re fancy, add the additional optional ingredients like capers, olives and raisins. Cook everything for about 5 minutes more.
Serve in bowls or on plates.
Note: I served this Cuban Picadillo with rice as a side, which I cooked separately.
The recipe makes such a filling and mouthwatering dish for meal prep. When you have made it in advance, it reheats perfectly. If you do that, the flavors will come out even better. It’s a big yes for dinner, lunch, lunchboxes and more.
What makes this vegetarian version really pop is that I use very finely chopped mushrooms as meat substitute. I strongly recommend to chop it as finely as you can – so that it resembles minced meat.
Variations for this best Cuban Picadillo recipe
Picadillo soup: add additional 2 cups of vegetable broth to make it a soup, tried that last week and it was so delicious.
Slow cooker Picadillo: add all the ingredients to your slow cooker, set it to the time when it should be done and enjoy.
Additional sides: feel free to add potato cubes, cooked or steamed. Or serve with fried plantains and this Mojo Sauce Recipe.
Try this Cuban Picadillo for yourself and tag me on Instagram or Facebook with a picture.
Love hearing all your feedback!
Cheers, Florian.
Cuban Picadillo
This Cuban Picadillo is super easy to prepare in one pot and in 20 minutes. Finely chopped mushrooms replace the meat for this vegetarian and vegan version, which is packed with fantastic flavors. A keeper for all your family dinner ideas and kids approved too.
Ingredients
- 8 oz mushrooms
- 3 oz chopped tomatoes from a can (with liquid)
- 2 tsp cumin
- 1 tsp oregano
- 3 cloves garlic, minced
- salt, pepper to taste
Optional:
- 1/4 cup olives
- 1 Tbs capers
- 1/2 cup onions, chopped
- 1/2 cup bell pepper, chopped
- 2 Tbs raisins
Instructions
- You need a casserole or pot large enough for all ingredients. Give a bit of oil into the pot and heat it up. If you prefer to cook this oil-free, use vegetable broth instead.
- After heating, add the optional onions, chopped bell peppers, minced garlic, and mushrooms. Fry everything for around 4 minutes until the vegetables start to soften.
- Now we add chopped tomatoes, cumin, oregano, season with salt and pepper. If you're fancy, add the additional optional ingredients like capers, olives and raisins. Cook everything for about 5 minutes more. Serve in bowls or on plates.
Nutrition Information:
Yield: 2 Serving Size: 1.5 cupsAmount Per Serving: Calories: 40Total Fat: 0.6gSaturated Fat: 0.1gTrans Fat: 0gUnsaturated Fat: 0.3gCholesterol: 0mgSodium: 4.4mgCarbohydrates: 7.7gFiber: 3gSugar: 3.8gProtein: 2.9g