Cuban picadillo is a beloved, hearty dish traditionally made with ground beef, but this Vegan Cuban Picadillo takes a plant-based approach, using green lentils as the main protein source. The addition of raisins, capers, olives, and potatoes creates a beautiful balance of savory, sweet, and tangy flavors. This recipe offers a truly memorable dish that’s easy to make, perfect for busy weeknights, or when you’re looking for a comforting meal. Serve it over rice or with crusty bread for a complete meal.

Vegan Cuban Picadillo

Why You’ll Love This Recipe:

Rich in Flavor & Texture: The combination of green lentils, raisins, capers, and olives gives this dish an exciting blend of savory, sweet, and tangy flavors that are truly delightful.
Plant-Based & Healthy: This vegan version is packed with fiber, protein, and vitamins, making it a nourishing, wholesome meal.
Quick & Easy: Ready in just 40 minutes, this recipe is perfect for busy nights when you want a delicious, comforting meal without a lot of time in the kitchen.
Versatile: Enjoy it with rice, as a stew, or with a slice of crusty bread. It’s flexible and easy to adapt to your taste preferences.

Ingredients:

(Full list of ingredients and measurements can be found in the recipe card below.)

For the Picadillo:
- 1 tbsp olive oil
- 2 medium shallots, diced
- 1 medium red or green bell pepper, diced
- 1 tbsp tomato paste
- 4 garlic cloves, minced
- ½ tbsp dried oregano
- 1 tsp ground cumin
- ½ tsp salt
- 2 bay leaves
- 250 ml (1 cup) low-sodium vegetable stock
- 1 can (400 g) green lentils, drained and rinsed
- 250 g (1 cup) chopped tomatoes
- 250 g (½ lb) potatoes, cut into ½-inch cubes
- 50 g (⅓ cup) raisins
- 50 g (⅓ cup) capers
- 100 g (½ cup) pimento-stuffed olives

Instructions:

1. Sauté the Aromatics:

Heat the olive oil in a large, deep pan or Dutch oven over medium heat.
Add the diced shallots and bell pepper, and sauté for 3-4 minutes until they soften slightly.

2. Add Tomato Paste & Garlic:

Stir in the tomato paste and minced garlic. Continue to cook for another minute, allowing the garlic to become fragrant.

3. Add Spices & Vegetable Stock:

Stir in the dried oregano, ground cumin, salt, and bay leaves.
Add the vegetable stock, bring to a simmer, and let it cook for 2-3 minutes.

4. Simmer the Lentils & Potatoes:

Add the green lentils, chopped tomatoes, and cubed potatoes to the pan.
Stir everything together and cover the pan. Let it simmer for about 20 minutes, or until the potatoes are fork-tender.

5. Stir in Raisins, Capers, and Olives:

Once the potatoes are tender, stir in the raisins, capers, and pimento-stuffed olives. Cook for an additional 5 minutes.

6. Serve:

Serve the picadillo over rice, with crusty bread, or enjoy it as a stew on its own. Garnish with freshly chopped cilantro (coriander) for an added fresh touch.

Servings and Timing:

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Tips & Variations:

Add More Veggies: Feel free to add additional vegetables like carrots or peas for more texture and nutrition.
Sweetness: Adjust the amount of raisins to your taste for a sweeter or less sweet dish.
Rice Variations: For a different twist, try serving this dish over quinoa or couscous for a unique texture.
Protein Boost: You can add chickpeas or tofu to increase the protein content.

Storage & Reheating:

Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat: Reheat on the stove over low heat, adding a bit of vegetable stock or water if necessary to loosen the mixture.
Freezing: This dish freezes well. Let it cool completely before transferring to an airtight container. It will last in the freezer for up to 3 months.

Conclusion:

This Vegan Cuban Picadillo is a satisfying and flavorful plant-based take on a Cuban classic. With green lentils taking the place of meat and a perfect combination of spices, raisins, capers, and olives, this dish delivers a truly delicious and comforting meal. It’s perfect for a quick weeknight dinner, and the leftovers taste even better the next day! Whether served with rice, crusty bread, or enjoyed on its own, this vegan picadillo is sure to be a hit with everyone at the table. Give it a try for a new family favorite!

Vegan Cuban Picadillo

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Author: Chef Sophia
Total Time: 40 minutes
Yield: 4 servings

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Description

Cuban picadillo is a beloved, hearty dish traditionally made with ground beef, but this Vegan Cuban Picadillo takes a plant-based approach, using green lentils as the main protein source. The addition of raisins, capers, olives, and potatoes creates a beautiful balance of savory, sweet, and tangy flavors. This recipe offers a truly memorable dish that’s easy to make, perfect for busy weeknights, or when you’re looking for a comforting meal. Serve it over rice or with crusty bread for a complete meal.

Instructions

Sauté the Aromatics:
Heat the olive oil in a large, deep pan or Dutch oven over medium heat. Add the diced shallots and bell pepper, and sauté for 3-4 minutes until they soften slightly.
Add Tomato Paste & Garlic:
Stir in the tomato paste and minced garlic. Continue to cook for another minute, allowing the garlic to become fragrant.
Add Spices & Vegetable Stock:
Stir in the dried oregano, ground cumin, salt, and bay leaves. Add the vegetable stock, bring to a simmer, and let it cook for 2-3 minutes.
Simmer the Lentils & Potatoes:
Add the green lentils, chopped tomatoes, and cubed potatoes to the pan. Stir everything together and cover the pan. Let it simmer for about 20 minutes, or until the potatoes are fork-tender.
Stir in Raisins, Capers, and Olives:
Once the potatoes are tender, stir in the raisins, capers, and pimento-stuffed olives. Cook for an additional 5 minutes.
Serve:
Serve the picadillo over rice, with crusty bread, or enjoy it as a stew on its own. Garnish with freshly chopped cilantro (coriander) for an added fresh touch.

Notes

Add More Veggies: Feel free to add additional vegetables like carrots or peas for more texture and nutrition.
Sweetness: Adjust the amount of raisins to your taste for a sweeter or less sweet dish.
Rice Variations: For a different twist, try serving this dish over quinoa or couscous for a unique texture.
Protein Boost: You can add chickpeas or tofu to increase the protein content.

Prep Time: 10 minutes
Cook Time: 30 minutes
Cuisine: American