These vegan picadillos are simmered with spicy lentils and walnuts topped with juicy tomatoes, bell peppers, sweet raisins and pimento-stuffed green olives. Serve over rice for a comforting, delicious and healthy meal!
Sometimes, well, usually, when I learn about some food item that’s new to me, my reaction is to get really excited and want to make it vegan. This can happen even though I know nothing about food. I really like playing with new foods and ingredients and if someone likes it, there’s usually something I can work with.
That was my reaction when I first learned about piccadillo, and once I investigated, I wanted to make a vegetarian 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 olive + raisin combo, or just olives and sweetness in general. My brain says “weird,” but it’s always delicious.
I decided to make my vegan picadillo using a mixture of lentils and walnuts in place of the meat, and as expected, it was delicious. The mix of flavors and textures in this was great. It’s easy to make, versatile and great for meal prep.
Jump:
Ingredients you will need
- Lentils We are using brown lentils. Green should work too, but will take a little longer to cook. I don’t recommend using red lentils, which tend to be slimy.
- Olive oil. Use another high heat oil if you prefer, although olive will give your picadillo the best flavor.
- onion
- garlic
- Red pepper bells.
- chopped walnuts. You can leave them out if you prefer or have a nut allergy. They add a nice texture, but I’ve made the dish without them and it was just fine.
- spices. You will need ground cumin, smoked paprika, dried oregano, cinnamon and cloves. Don’t skimp on anything, because the combination of flavors is magical!
- Canned tomatoes.
- Tomato sauce.
- Red wine vinegar.
- I am Willow Feel free to use gluten-free tamari or liquid aminos instead.
- Pimento-Stuffed Green Olives.
- raisins
- Salt and pepper.
- Fresh coriander leaves.
- Lime wedges. These are optional, but a squeeze of lime juice will enhance the flavor of your vegan picadillo.
How is it made?
Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!
Start by cooking your lentils. You want them to be a little You can prepare the rest of the ingredients while the undercooked lentils are cooking.
Heat oil in a pan and add chopped onions and chillies. Sweat the vegetables until soft.
Add walnuts, garlic and spices to the pan. Fry the mixture for about a minute, stirring the whole time and watching it like a hawk to avoid burning anything.
Stir in cooked lentils, chopped tomatoes, tomato sauce, vinegar and soy sauce. Let the mixture simmer for about 10 minutes, which should be enough time for the lentils to finish cooking and the sauce to thicken.
Remove the pan from the heat and stir in the olives and raisins. Season the mixture with salt and pepper to taste.
Your vegan picadillo is ready to serve with fresh lime juice!
Meal-prep tips
- Lentils can be cooked in advance and stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Onions and peppers can be chopped in advance and stored together in an airtight container in the fridge.
Remaining and storage
Leftover vegan picadillo keeps very well and can be stored in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
Piccadillo can be served in many ways! Pair it with some cooked rice or quinoa, stuff it into tacos, or bake it into empanadas.
It could be! Just use gluten-free tamari or liquid aminos instead of soy sauce.
no This dish has a complex flavor profile with lots of spices, but is very mild.
More Vegan Latin American Recipes
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Vegan hash
These vegan picadillos are simmered with spicy lentils and walnuts topped with juicy tomatoes, bell peppers, sweet raisins and pimento-stuffed green olives. Serve over rice for a comforting, delicious and healthy meal!
Materials
-
1
the cup
Dry brown lentils -
2
table spoon
olive oil -
1
medium onion,
to cut -
1
red pepper bells,
to cut -
4
garlic cloves,
minced meat -
½
the cup
chopped walnuts -
2
teaspoon
cumin -
1
teaspoon
Smoked paprika -
1
teaspoon
Dried oregano -
½
teaspoon
Ground cinnamon -
pinch
cloves -
1
(14 oz/400 g) can
Square tomato -
1
(8 oz/236 ml) can
Tomato sauce -
1
table spoon
Red wine vinegar -
1
table spoon
I am Willow -
â…”
the cup
pimento-stuffed green olives -
½
the cup
raisin -
salt and pepper,
to test -
chopped fresh coriander leaves,
to serve -
lime wedge,
For serving (optional)
instructions
-
Place the lentils in a small saucepan and cover with water. Place the pot over high heat and bring the water to a boil.
-
Reduce the heat and let the lentils simmer until they are almost fully cooked, but still slightly firm in their center, about 20 minutes.
-
Drain the lentils in a colander.
-
Coat the bottom of a large skillet with oil and place over medium heat. Add onion and bell pepper.
-
Sweat the onions and peppers for about 5 minutes, until they begin to soften, stirring frequently.
-
Add garlic, walnuts, cumin, smoked paprika, oregano, cinnamon and cloves. Fry the mixture for about 1 minute, stirring constantly.
-
Stir in cooked lentils, chopped tomatoes, tomato sauce, red wine vinegar and soy sauce. Bring the mixture to a simmer and cook until the lentils are tender and the sauce has thickened slightly, about 10 minutes, stirring occasionally.
-
Remove the pan from the heat and stir in the olives and raisins. Season with salt and pepper to taste.
-
Divide among plates and serve sprinkled with fresh cilantro and lime wedges.
nutrients
Vegan hash
No. per job
calories 305
Calories from fat are 119
% Daily Value*
thick 13.2 grams20%
1.3 grams of saturated fat7%
Sodium 362 mg15%
potassium 682 mg19%
carbohydrates 38 grams13%
13.2 grams of fiber53%
11.2 grams of sugar12%
protein 12.7 grams25%
calcium 80 mg8%
iron 5 mg28%
* Percent Daily Value is based on a 2000 calorie diet.