This vegan picadillo is made with spiced lentils and walnuts simmered up with juicy tomatoes, bell peppers, sweet raisins and pimento-stuffed green olives. Serve over rice for a comforting, delicious and healthy meal!
Sometimes, okay usually, when I learn about some new to me food item, my reaction is to get really excited and want to veganize it. This can happen even if I know nothing about the food. I just really like playing with new dishes and ingredients, and if somebody likes it, there’s usually something I can work with.
That was pretty much my reaction when I first learned about picadillo, and once I investigated, I wanted to make a vegan version even more. It’s basically a big old Latin American stew of ground beef with spices, olives and raisins.
I’m fascinated by the olives + raisins combo, or just olives and sweet flavors in general. My brain says “weird,” but it’s always delicious.
I decided to create my vegan picadillo using a mix of lentils and walnuts in place of meat, and as expected, it was delicious. The mix of flavors and textures in this one was magnificent. It’s easy to make, versatile, and great for meal prep.
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Ingredients You’ll Need
- Lentils. We’re using brown lentils. Green should work too, but will need slightly longer to cook. I don’t recommend using red lentils, which tend to get mushy.
- Olive oil. Use another high heat oil if you’d like, though olive will give your picadillo the best flavor.
- Onion.
- Garlic.
- Red bell pepper.
- Chopped walnuts. You can leave these out if you prefer or have a nut allergy. They add a nice texture, but I have made the dish without them and it was just fine.
- Spices. You’ll need ground cumin, smoked paprika, dried oregano, cinnamon and cloves. Don’t skimp on anything, as the flavor combination is magical!
- Canned diced tomatoes.
- Tomato sauce.
- Red wine vinegar.
- Soy sauce. Feel free to use gluten-free tamari or liquid aminos instead.
- Pimento-stuffed green olives.
- Raisins.
- Salt and pepper.
- Fresh cilantro.
- Lime wedges. These are optional, but a squeeze of lime juice will enhance the flavor of your vegan picadillo.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start by cooking your lentils. You want them to be slightly undercooked. You can prep the remaining ingredients while the lentils simmer.
Heat your oil in a skillet and add diced onion and bell pepper. Sweat the veggies just until they soften up.
Add the walnuts, garlic and spices to the skillet. Sauté the mixture for just about a minute, stirring the whole time and watching it like a hawk to avoid burning anything.
Stir in the cooked lentils, diced tomatoes, tomato sauce, vinegar, and soy sauce. Let the mixture simmer for about 10 minutes, which should be just enough time for the lentils to finish cooking and the sauce to thicken up.
Take the skillet off of heat and stir in the olives and raisins. Season the mixture with some salt and pepper to taste.
Your vegan picadillo is ready to serve with a squeeze of fresh lime juice!
Meal-Prep Tips
- The lentils can be cooked in advance and stored in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months.
- The onion and bell pepper can be diced in advance and stored together in an airtight container in the fridge.
Leftovers & Storage
Leftover vegan picadillo keeps very well and can be stored in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
Picadillo can be served so many ways! Pair it up with some cooked rice or quinoa, stuff it into tacos, or bake it in empanadas.
It can be! Simply use gluten-free tamari or liquid aminos instead of soy sauce.
No. This dish is has a complex flavor profile with many spices, but it’s very mild.
More Vegan Latin American Recipes
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Vegan Picadillo
This vegan picadillo is made with spiced lentils and walnuts simmered up with juicy tomatoes, bell peppers, sweet raisins and pimento-stuffed green olives. Serve over rice for a comforting, delicious and healthy meal!
Ingredients
-
1
cup
dried brown lentils -
2
tablespoons
olive oil -
1
medium onion,
diced -
1
red bell pepper,
diced -
4
garlic cloves,
minced -
½
cup
chopped walnuts -
2
teaspoons
ground cumin -
1
teaspoon
smoked paprika -
1
teaspoon
dried oregano -
½
teaspoon
ground cinnamon -
Pinch
cloves -
1
(14 ounce/400 gram) can
diced tomatoes -
1
(8 ounce/236 ml) can
tomato sauce -
1
tablespoon
red wine vinegar -
1
tablespoon
soy sauce -
â…”
cup
pimento-stuffed green olives -
½
cup
raisins -
salt and pepper,
to taste -
Chopped fresh cilantro,
for serving -
Lime wedges,
for serving (optional)
Instructions
-
Place the lentils into a small saucepan and cover them with water. Place the pot over high heat and bring the water to a boil.
-
Lower the heat and allow the lentils to simmer until they’re almost fully cooked, but still a bit firm at their centers, about 20 minutes.
-
Drain the lentils into a colander.
-
Coat the bottom of a large skillet with the oil and place it over medium heat. Add the onion and bell pepper.
-
Sweat the onion and pepper for about 5 minutes, until they begin to soften, stirring frequently.
-
Add the garlic, walnuts, cumin, smoked paprika, oregano, cinnamon and cloves. Sauté the mixture for about 1 minute, stirring constantly.
-
Stir in the cooked lentils, diced tomatoes, tomato sauce, red wine vinegar, and soy sauce. Bring the mixture to a simmer and cook everything just until the lentils are tender and the sauce thickens up a bit, about 10 minutes, stirring occasionally.
-
Remove the skillet from heat and stir in the olives and raisins. Season with salt and pepper to taste.
-
Divide onto plates and serve with a sprinkle of fresh cilantro and lime wedges.
Nutrition Facts
Vegan Picadillo
Amount Per Serving
Calories 305
Calories from Fat 119
% Daily Value*
Fat 13.2g20%
Saturated Fat 1.3g7%
Sodium 362mg15%
Potassium 682mg19%
Carbohydrates 38g13%
Fiber 13.2g53%
Sugar 11.2g12%
Protein 12.7g25%
Calcium 80mg8%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.