Vegetarian Picadillo Recipe
If you’re familiar with Susan’s recipe for Picadillo, then you’ve probably already heard that it was a dish my mother enjoyed serving for our family as I was growing up. It has an assortment of ingredients that, if you haven’t already tried this dish, may seem like they wouldn’t complement eachother but in fact creates a delicious marriage of sweet and savory flavors.
I recently moved because of a new job, and for my last night with my family my mother suggested that my sister and I cook something together. I decided to make over this dish so that everyone could enjoy it regardless of food allergies or other preferences. My Picadillo makeover was a success, largely I think because of all the love that went into preparing it. Both my sister and my mom ended up helping me in the kitchen, and I don’t think I’d have had my last meal with them any other way.
- 1 package soy crumbles*, or 6 burger patties
- 1 medium onion, chopped
- 1 clove garlic, chopped
- 2 tomatoes, chopped
- 1 green pepper, chopped
- ¼ c raisins
- ¼ t salt
- ¼ t cinnamon, or more to taste
- ¼ t cloves, or more to taste
- ¼ c slivered almonds
- ¼ c sliced pimento-stuffed olives
- Hot cooked rice, to serve
- Heat burgers or soy crumbles in microwave, according to package instructions. If using burger patties, chop them up to resemble ground beef.
- Cook and stir the crumbles, onion, and garlic in a skillet until the onions are translucent.
- Add tomatoes, green pepper, raisins, salt, cinnamon and cloves. Cover and simmer 10 minutes.
- In a small pan, cook and stir the almonds over medium to medium-high heat until they are golden, about 3 to 5 minutes.
- Stir almonds and olives into your burger mixture. Make sure you add a little of the olive juice from the jar as well, for extra flavor. Serve over rice.
- *I like both the Morningstar Farms and Boca varieties, but if you want a more natural option you could substitute it with tofu. Simply press it before crumbling and browning it in the pan as you would ground beef.