My mother-in-law veganized her picadillo for us and it is fantastic. She told me her recipe and now I’m telling you. It’s easy, fast, delicious, and an excuse to use the Instant Pot’s rice cooker function.
Yields four servings.
1 1/2 bags of Gardein Ultimate Beefless Ground
Yellow onion, diced
Red bell pepper, diced
Edmundo vino seco (any white cooking wine works)
Goya sofrito tomato cooking base (you can use tomato paste if you can’t find this)
Cooked rice for serving
- Make four servings of rice.
- In a large pan, heat about a teaspoon of olive oil. Add the diced onion and bell pepper and cook until tender. Add the minced garlic in towards the end and cook for about a minute.
- Break up the Gardein crumbles inside the bag before you open it because it can kinda freeze into a block and that’s a pain. Pour the Gardein crumbles into the pan. Stir everything around and cook until the crumbles start to become warm and to brown a little.
- Add in the vino seco and tomato base. I didn’t measure but I would guess I used about 3 tablespoons of the wine and 2 tablespoons of the tomato base.
- Add a little cumin, garlic powder, and salt. Taste the picadillo and decide if you want to add any more wine, tomato base, or spices. Sorry I don’t have real amounts here – it’s really a add and taste and repeat kind of situation.
- Serve the picadillo over rice.