That was pretty much my reaction when I first learned about picadillo, and once I investigated, I wanted to make a vegan version even more. It’s basically a Latin American stew of ground beef with spices, olives and raisins. I decided to create my vegan picadillo using a mix of lentils and walnuts in place of meat, and as expected, it was delicious. The mix of flavors and textures in this one was magnificent. It’s easy to make, versatile, and great for meal prep.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Start by cooking your lentils. You want them to be slightly undercooked. You can prep the remaining ingredients while the lentils simmer.
Meal-Prep Tips
The lentils can be cooked in advance and stored in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. The onion and bell pepper can be diced in advance and stored together in an airtight container in the fridge.
Leftovers & Storage
Leftover vegan picadillo keeps very well and can be stored in an airtight container in the fridge for up to 3 days.
More Vegan Latin American Recipes
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