Vegan picadillo
Vegan version of the traditional Mexican picadillo!
Servings: 4 people
Calories: 490kcal
Ingredients
- 7 oz Textured soy Check recommendations
- 2 medium-sized Potatoes
- 4 tbsp Tomato puree
- 7 oz Mix of carrot, peas
- 1 medium-sized Garlic clove
- 1 medium-sized Onion We like purple ones!
- 1/2 teaspoon Crushed oregano Optional
- 2 tbsp Olive oil Optional
- 1 cup Boiling water
- 1 teaspoon Veggie stock Called bouillon as well
Instructions
- Put the pan at medium fire and add the oil in case that you are using it, add 6 tbsp of water if you are not
- Chop the onion and add it to the pan. Let it caramelize for about 3-5 minutes
- Meanwhile, mince the garlic and add it to the pan
- Dice the potatoes and add them to the pan
- Add the peas and carrot mix
- In a separate bowl, mix the boiling water with the veggie stock
- Once it is integrated, add the tomato paste and also mix it
- Add the texturized soy and the the mix of tomato paste, veggie stock and water to the pan
- Let it cook for about 20 minutes until the texturized soy is soft and the potatoes are cooked
- Enjoy!
