Picadillo, an update! 

I’ve been gone for a bit from blogging. I’ve still been cooking up recipes, but I have a problem. I HATE TYPING THE RECIPES. It’s not hard, I’m just lazy. Please forgive me! So remember my previous posts, pappas rellenas and tambor design picadillo? They both called for, picadillo as part of the dish, but picadillo itself can stand as its own dish if you add a few extra ingredients and serve it over some rice! My original recipe was good, but the fiancé said something about the flavor was off. I picked a different “meat” base and changed the cooking times a little bit, and now this recipe is my man’s favorite thing that I’ve made so far! Trust me, he’s a hard critic to please.


First, dice up a medium/large size green bell pepper, a medium sized yellow or white onion, and two to three garlic cloves, or one giant one like I have!

In a nonstick skillet over medium heat, throw all three into the pan and cook them for 10-15 minutes. Don’t let them burn, add water if you need to and stir often.


Take a small potato, around 4 ounces, peel and cut it into bite sized pieces. In another nonstick pan, you can either roast the potatoes slowly over medium low heat, or a little quicker by lightly spraying the pan with olive oil or using water and cook over medium heat. Be sure to flip them about every three minutes until they are golden brown on most sides. You can also cover them to help them cook a little better.   I also started by using medium heat and then after all the sides have a brown crust on them I lowered it to a medium low heat.

Once your veggie mixture is cooked add the vegan beef, sherry, crushed tomatoes, salt, vegan Worcestershire sauce, and Tabasco sauce to them and stir. Make sure to keep it uncovered over medium heat for about 5 minutes, and then on medium-low for about 10 more minutes, stirring occasionally.


When most of the moisture has been cooked out, add your potatoes, raisins, and olives to the mix, correct your seasonings if you need to, and then continue cooking for about 10 more minutes.


Put the picadillo into a large bowl, platter or whatever you want to serve it in, and then outline the border with the peas, and sprinkle it with chopped pimento and cilantro.

Serve it over rice and enjoy!

The Ingredients:

  • 1 medium sized yellow or white onion
  • 1 large green bell pepper
  • 2-3 garlic cloves
  • 1 package of Tofurkey ground beef (highly recommend but can substitute)
  • 1/4 cup of cooking sherry
  • 1/3 cup of canned crushed tomatoes
  • Salt to taste
  • 1 Tbsp vegan Worcestershire sauce
  • 1 tsp Tabasco sauce
  • 1 small russet potato (about 4 oz)
  • 1/4 cup of dark raisins
  • 1/3 cup of pimento stuffed olives, drained
  • Canned and drained early sweet peas
  • 1 pimento, chopped
  • Cilantro

The Method:

  1. First, dice up a medium/large size green bell pepper, a medium sized yellow or white onion, and two to three garlic cloves.
  2. In a nonstick skillet over medium heat, throw all three into the pan and cook them for 10-15 minutes. Don’t let them burn, add water if you need to and stir often.
  3. Take a small potato, around 4 ounces, peel and cut it into bite sized pieces. In another nonstick pan, you can either roast the potatoes slowly over medium low heat, or a little quicker by lightly spraying the pan with olive oil or using water and cook over medium heat. Be sure to flip them about every three minutes until they are golden brown on most sides. You can also cover them to help them cook a little better.   I also started by using medium heat and then after all the sides have a brown crust on them I lowered it to a medium low heat.
  4. Once your veggie mixture is cooked add the vegan beef, sherry, crushed tomatoes, salt, vegan Worcestershire sauce, and Tabasco sauce to them and stir. Make sure to keep it uncovered over medium heat for about 5 minutes, and then on medium-low for about 10 more minutes, stirring occasionally.
  5. When most of the moisture has been cooked out, add your potatoes, raisins, and olives to the mix, correct your seasonings if you need to, and then continue cooking for about 10 more minutes.
  6. Put the picadillo into a large bowl, platter or whatever you want to serve it in, and then outline the border with the peas, and sprinkle it with chopped pimento and cilantro.
  7. Serve it over rice and enjoy!

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