Vegan Cuban Picadillo | Min Yx Games Vegan Cuban Picadillo | Min Yx Games
Vegan & Vegetarian

Vegan Cuban Picadillo

Vegan Cuban picadillo, a plant-based version of this traditional dish, made with lentils, potatoes, olives, capers, raisins, and other delicious ingredients…

Ingredients   [ For 4 to 5 people ]    [   Preparation time : 12 minute  –  Cooking time : 15 minutes  ]

  • 2 cloves of garlic, sliced
  • 1/2 red onion, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup tomato paste (4 tbsp)
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 1/4 tsp sea salt
  • 1/8 tsp cayenne powder
  • 1/8 tsp ground black pepper
  • 1/4 cup raisins (4 tbsp)
  • 2 cup water or vegetable stock (500 ml)
  • 2 medium potatoes, peeled and cubed
  • 15 oz canned or cooked lentils (400 g)
  • 1/2 cup pitted green olives (80 g)
  • 2 tbsp capers

Preparation Method

  1. Heat some water or oil in a deep skillet, wok stir-fry pan or a large pot, add the veggies (garlic, onion and red bell pepper) and cook over medium-high heat until golden brown.
  2. Add tomato paste and spices (oregano, cumin, salt, cayenne powder, and black pepper), stir and cook for at least a couple of minutes, stirring occasionally.
  3. Add the raisins, water or broth and potatoes. Bring to a boil and then cook over medium-high heat for 20 minutes or until potatoes are cooked.
  4. Finally, add the rest of the ingredients (lentils, olives, and capers), stir and cook for 5 minutes more over medium-high heat.
  5. Serve immediately (we served it with brown rice and chopped parsley).
  6. Keep leftovers in a sealed container in the fridge for about 5 days.

Enjoy it!!

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