This vegan picadillo recipe is as close as it gets to a typical Mexican picadillo. It’s a savory stew typically made with ground beef, potatoes, onions, peas, and garlic, in a tomato broth. It’s a comforting Mexican dish that everyone will love, even picky eaters!
What is Vegan Picadillo?
A lot of Mexican dishes tend to be pretty simple yet savory and this is one of them. This dish was named “picadillo” because of all the chopped veggies in it. There are many versions of picadillo recipes all over Latin America and even the Philippines. The recipe also varies depending on the region of Mexico too! Some states add raisins and olives to their picadillo.
Recipes are always meant to be adjusted to your tastebuds so no matter how you end up making it, make sure it’s to your taste! This dish is perfect for a comforting meal on a chilly day, or even in the summertime. It pairs well with corn tortillas, avocado, Mexican chili oil, and fresh cilantro on top.
Tips and Substitutes:
- Vegan Beef: I use impossible beef as a vegan substitute because it will give it the most authentic taste. If you have not tried it, it tastes just like beef. If you’re looking for something less “beefy”, I highly recommend using small green lentils.
- Vegetables: The veggies typically used in this recipe include potatoes, carrots, green peas, onions, and tomatoes. Feel free to leave anything you don’t like out or add more veggies. I really like adding chayote or diced zucchini as well!
- Beef stock: The best vegan bouillon/stock I have tried is the vegan Better than Bouillon. They have no chicken, no beef, and mushroom base. They are all delicious! However, if you want to keep it classic and use Knorr, they have a vegan tomato-base bouillon as well.
- Broth/Consistency: I like my picadillo with a little extra broth, more like a soup. You can control the consistency of your picadillo by how much water/broth you add. Add 6 cups of water if you want it on the dry side, 8 cups of broth if you want it in the middle, and 10 cups if you want it brothy/soupy.
More Delicious Vegan Mexican Recipes:
Mexican Lentil Soup with Chochoyotes (Mexican Dumplings)
Mexican Meatball Soup (Albondigas)
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Vegan Picadillo
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Vegan
Description
This vegan picadillo recipe is as close as it gets to a typical Mexican picadillo. It’s a savory stew typically made with ground beef, potatoes, onions, peas, and garlic, in a tomato broth. It’s a comforting Mexican dish that everyone will love, even picky eaters!
Ingredients
- 1 lb impossible ground beef OR 2 cups small green lentils
- 8–10 cups of water
- 2 tablespoons No Beef better than bouillon
- 2 medium potatoes, diced
- 1 cup peas, frozen
- ½ medium onion, diced
- 4 medium tomatoes, diced
- 1 Serrano or jalapeno pepper, diced
- 3 garlic cloves, minced
- 1 teaspoon sazon seasoning (Optional)
- 2 tbsp neutral oil
- Small handful of cilantro
- Salt and pepper to taste
Serve with:
- Fresh cilantro
- Avocado
- Corn tortillas
- Salsa Macha (Mexican chili oil)
Instructions
- Heat oil in a large pot, once it’s hot add the vegan impossible ground beef. Cook until golden brown, about 9-10 minutes. If using lentils, skip this step. Add lentils when adding the broth at the end.
- Next, add the diced onions and garlic. Cook for only about 1 minute. Now add the Serrano, peas, pepper, tomatoes, and potatoes. Add optional sazon seasoning at this point. Cook for about 5-7 minutes.
- In a small bowl, dissolve the Better than Bouillon in some hot or warm water. Use a small whisk or a fork to stir until fully dissolved.
- Add the water and dissolved bouillon into the pot. Turn the heat up so the water can come to a low boil, then reduce it to a simmer. Add cilantro and simmer for 7-10 minutes to allow the flavors to come together and cook thoroughly.
- Add salt, pepper, and sazon (optional) to taste. Serve in a bowl and add your favorite toppings!
- Prep Time: 10
- Cook Time: 30
- Category: Soups
- Method: Stove
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ½ cup
What a delicious recipe from my childhood comfort food memories! This is the Mexican version of this dish and such a classic easy weeknight dinner. Easy to make and definitely add Sazon. I used about 1/ 1/2 to 2 cups less water and this seemed to work better for me as I live at high altitude.
So glad you gave this one a try Brooke 🙂 It is such a great comfort meal that reminds me of childhood as well. Way to adjust the water too! I hope you give a few other recipes a try on here! Saludos.