Easy Vegan Picadillo (Cuban-Inspired)
4 servings
| prepPrepare all ingredients: dice onion, chop bell pepper, roughly chop mushrooms, mince garlic, chop olives, chop raisins, chop cilantro. | ||||||
| 30 ml olive oil (or twice as much water if oil-free) | Sauté onion & bell pepper, 3–4 min | Add mushrooms, sauté 2 min | Add garlic & coconut aminos, sauté 4–5 min until golden | Add lentils, spices, tomato sauce, water, olives & raisins; simmer covered 10–15 min | Uncover, cook 1–2 min to thicken; taste & adjust | Serve with plantains, rice & cilantro |
| 320 g diced white or yellow onion | ||||||
| 1/2 medium red bell pepper, finely chopped | ||||||
| 85 g roughly chopped shiitake mushrooms | ||||||
| 15 g minced garlic | ||||||
| 15 ml coconut aminos | ||||||
| 2 (15-oz.) cans / 750 g brown lentils, rinsed and drained | ||||||
| 1 tsp dried oregano | ||||||
| 1/2 tsp ground cumin | ||||||
| 1 pinch ground cayenne (optional) | ||||||
| 1/4 tsp each sea salt and black pepper, plus more to taste | ||||||
| 1 (8-oz.) can / 240 ml tomato sauce | ||||||
| 180 ml water | ||||||
| 85 g roughly chopped pimento-stuffed green olives | ||||||
| 40 g roughly chopped raisins (optional) | ||||||
| Freshly chopped cilantro | ||||||
| Roasted plantains | ||||||
| White or brown rice | ||||||
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