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!
- 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
- 1/2 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
- Fresh cilantro
- Corn tortillas
- Salsa Macha (Mexican chili oil)
- 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!
- Category: Soups
- Method: Stove
- Cuisine: Mexican
- Serving Size: 1 1/2 cup
Keywords: vegan picadillo, mexican picadillo, vegetarian picadillo, vegan picadillo recipe