Vegetable Picadillo

To make vegetable picadillo, start by sautéing onions and bell peppers in olive oil until golden brown. Then, add cumin and smoked paprika, followed by cubed potatoes, carrots, and lentils. After sautéing for about 10 minutes, mix in garlic, oregano, canned tomatoes, and water. Season with salt and pepper, cover, and simmer for about 30 minutes. Finally, stir in raisins, walnuts, and pimento-stuffed olives, simmer for an additional 5 minutes, and garnish with coriander leaves before serving.

Yes, this vegetable picadillo recipe is entirely plant-based and suitable for a vegan diet. It features lentils, vegetables, and spices, making it a nutritious and hearty meal option without any animal products.

If you need a substitute for lentils in vegetable picadillo, you can use black beans, chickpeas, or even quinoa for a different texture and flavor. Just be sure to adjust the cooking time accordingly, as these substitutes may require different cooking times.

To store leftover vegetable picadillo, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 4 days or frozen for up to 3 months. When reheating, add a splash of water to prevent it from drying out.

Vegetable picadillo pairs wonderfully with rice, quinoa, or warm tortillas. You can also serve it alongside a fresh salad or avocado slices for a balanced meal. For added flavor, consider topping it with a dollop of vegan sour cream or a sprinkle of fresh cilantro.