Vegan Picadillo

vegan picadillo

Vegan Picadillo is a delicious Cuban-style dish that reminds me a little bit of sloppy joes. It’s quite tasty on toasted hamburger buns or with rice or macaroni. It has a delicious, tangy taste and it’s one of those dishes, like chili or spaghetti sauce, that tastes even better when it’s made the day before.

Vegan Picadillo


  • 1 large onion, chopped
  • 8 garlic cloves, minced
  • 5 large bay leaves
  • 2 c ground beef substitute (see notes)
  • 1 tsp. smoked paprika
  • 1 1/2 tsp. apple cider vinegar (or use wine vinegar)
  • 1/4 c tomato paste
  • 3/4 c sliced pimento-stuffed green olives
  • 1/2 c raisins
  • 1 10 1/2-ounce can fire roasted tomatoes
  • 1/4 tsp. red pepper
  • salt and pepper, to taste
  • 1 tsp. hot sauce, to taste


  1. Spray a non-stick skillet with oil.
  2. Add onion and garlic and cook, stirring, until starting to brown.
  3. Add 2 T. water and bay leaves and cook 3-4 minutes, or until water has evaporated.
  4. Add beef substitute and cook, stirring, until beef is hot.
  5. Add all remaining ingredients except for hot sauce, salt, and pepper.
  6. Cook for 7-8 more minutes, until heated through and flavors are blended.
  7. Remove bay leaves and season to taste with hot sauce, salt and pepper.


You can use soy crumbles, but I use the cauliflower ground beef recipe that I got from It’s has no weird, unpronouncable ingredients like a packaged soy-based substitute might, tastes better, and is much better for you.

Hope you enjoy it!

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