Cuban Picadillo

This Cuban Picadillo is super easy to prepare in one pot and in 20 minutes. Finely chopped mushrooms replace the meat for this vegetarian and vegan version, which is packed with fantastic flavors. A keeper for all your family dinner ideas and kids approved too. 

Finely chopped mushrooms make a great substitute for meat.

When it comes to exciting flavors, Cuban food is always the way to go for me. I love easy meals full of flavor, filling, and so delicious. Just check out my Cuban Rice and Beans and get a taste of what I mean.

If you haven’t tried this yet, you should do it now. It is so good.

In today’s new recipe I bring you my vegan version of Cuban Picadillo: full of flavor, amazingly easy to make in just one pot, filling, hearty, satisfying, mouthwatering, budget friendly, perfect for your cheap dinner ideas and cheap dishes that you’re going on repeat.

This vegan picadillo recipe needs mushrooms, onions, bell pepper, raisins, and capers.

What’s in this Cuban Picadillo recipe

  • mushrooms
  • chopped tomatoes
  • cumin
  • oregano
  • minced garlic

Cuban Picadillo served in a bowl over rice.

Optional you can add

  • olives
  • raisins
  • onions
  • bell peppers
  • capers

Fresh cilantro is used to give this dish some extra fresh touch.

Picadillo Cubano method

You need a casserole or pot large enough for all ingredients. Give a bit of oil into the pot and heat it up. If you prefer to cook this oil-free, use vegetable broth instead. 

After heating, add the optional onions, chopped bell peppers, minced garlic, and mushrooms. Fry everything for around 4 minutes until the vegetables start to soften.

Now we add chopped tomatoes, cumin, oregano, season with salt and pepper. If you’re fancy, add the additional optional ingredients like capers, olives and raisins. Cook everything for about 5 minutes more.

Serve in bowls or on plates.

Easily reheatable the Cuban Picadillo is a great family recipe.

Note: I served this Cuban Picadillo with rice as a side, which I cooked separately. 

The recipe makes such a filling and mouthwatering dish for meal prep. When you have made it in advance, it reheats perfectly. If you do that, the flavors will come out even better. It’s a big yes for dinner, lunch, lunchboxes and more.

What makes this vegetarian version really pop is that I use very finely chopped mushrooms as meat substitute. I strongly recommend to chop it as finely as you can – so that it resembles minced meat.

Closeup view showing the fried mushroom shreds as meat replacement.

Variations for this best Cuban Picadillo recipe

Picadillo soup: add additional 2 cups of vegetable broth to make it a soup, tried that last week and it was so delicious.

Slow cooker Picadillo: add all the ingredients to your slow cooker, set it to the time when it should be done and enjoy.

Additional sides: feel free to add potato cubes, cooked or steamed. Or serve with fried plantains and this Mojo Sauce Recipe.

This Cuban Picadillo is super easy and made in one pot. Just 20 minutes and it is on the table. Packed with fantastic flavors that the whole family will love. Naturally vegan thanks to mushrooms as meat substitute, a keeper for dinner, meal prep, lunch and so much more. #vegan #glutenfree #vegetarian #dairyfree #onepotmeals #contentednesscooking #cubanopicadillo #budgetmeals #dinner #lunch #mealprep #budgetmeals #worklunchideas

Try this Cuban Picadillo for yourself and tag me on Instagram or Facebook with a picture.

Love hearing all your feedback!

Cheers, Florian.

Print

Easily reheatable the Cuban Picadillo is a great family recipe.

Cuban Picadillo

  • Author: Contentedness Cooking
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 2
  • Category: Lunch, Dinner
  • Method: One Pot
  • Cuisine: Cuban, Vegan, Vegetarian


Description

This Cuban Picadillo is super easy to prepare in one pot and in 20 minutes. Finely chopped mushrooms replace the meat for this vegetarian and vegan version, which is packed with fantastic flavors. A keeper for all your family dinner ideas and kids approved too.


Ingredients

  • 8 oz mushrooms
  • 3 oz chopped tomatoes from a can (with liquid)
  • 2 tsp cumin
  • 1 tsp oregano
  • 3 cloves garlic, minced
  • salt, pepper to taste
Optional:
  • 1/4 cup olives
  • 1 Tbs capers
  • 1/2 cup onions, chopped
  • 1/2 cup bell pepper, chopped
  • 2 Tbs raisins

Instructions

  1. You need a casserole or pot large enough for all ingredients. Give a bit of oil into the pot and heat it up. If you prefer to cook this oil-free, use vegetable broth instead.
  2. After heating, add the optional onions, chopped bell peppers, minced garlic, and mushrooms. Fry everything for around 4 minutes until the vegetables start to soften.
  3. Now we add chopped tomatoes, cumin, oregano, season with salt and pepper. If you’re fancy, add the additional optional ingredients like capers, olives and raisins. Cook everything for about 5 minutes more. Serve in bowls or on plates.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 40
  • Sugar: 3.8 g
  • Sodium: 4.4 g
  • Fat: 0.6 g
  • Saturated Fat: 0.1 g
  • Unsaturated Fat: 0.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 7.7 g
  • Fiber: 3 g
  • Protein: 2.9 g
  • Cholesterol: 0 g

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