Vegan Cuban Style Picadillo
Brought to you by Flora Fine Foods
serves 4-6
Recipe By: Chef Paulette Bilsky-Phillips for the 2022 Milam’s Market Holiday Magazine
Preparation time: 26 minutes, Cook time: 30 minutes
INGREDIENTS
- 3 cups cooked rice, wild or yellow
- 2 cloves of garlic, sliced
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 1/4 cup tomato paste
- 3 tbsp Flora Unfiltered Extra Virgin Olive Oil
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1/4 tsp sea salt
- 1/8 tsp ground black pepper
- 1/4 cup raisins (optional)
- 1 cup white wine or vegetable stock
- 2 medium potatoes, peeled and cubed
- 14 oz Flora Organic Lentils (canned) or 1 lb Ground Meat Substitute
- 1/2 cup pitted green olives
- 2 tbsp Flora Organic Capers, rinsed
- 1/2 cup chopped pecans as garnish
- Chopped Parsley for garnish
INSTRUCTIONS
- Heat olive oil in a shallow sauce pain. Add garlic, onion, red bell pepper, and potatoes and cook over medium-high heat until golden brown. If using Beyond Meat™, add to pan now and break apart mixture using a spatula.
- Stir in tomato paste, oregano, cumin, salt, cayenne powder, and black pepper to the pan. Cook for 3-4 minutes.
- Add the raisins and wine and bring to a simmer over medium-high heat for 10-12 minutes or until potatoes are cooked to fork tender.
- Finally, add the lentils (if not using Beyond Meat™), olives, and capers. Mix and cook for 5 minutes more over medium heat. Serve immediately with chopped pecans and chopped parsley for garnish. Serve over wild or yellow rice.