Cuban Picadillo with Plant-Based Meat

Name: Cuban Picadillo with Plant-Based Meat
Yield: Serves 4 to 6
Ingredients: 1 , green bell pepper, stemmed, seeded, and chopped coarse; 1 , onion, chopped coarse; 1 (14.5-ounce) can, whole peeled tomatoes, drained; 2 tablespoons, vegetable oil; 1 tablespoon, dried oregano; 1 tablespoon, ground cumin; ½ teaspoon, ground cinnamon; ¼ teaspoon, table salt; 6 , garlic cloves, minced; ¾ cup, dry white wine; ½ cup, vegetable broth; ½ cup, raisins; 3 , bay leaves; 12 ounces, plant-based ground meat; ½ cup, pimento-stuffed green olives, chopped coarse; 2 tablespoons, capers, rinsed; 1 tablespoon, red wine vinegar, plus extra for seasoning

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Traditional Cuban picadillo is a one-pot dish featuring finely chopped beef and a balanced sweet-sour-savory flavor profile. Our version achieves the same results with plant-based meat.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4 to 6

TIME50 minutes

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Traditional Cuban picadillo is a one-pot dish featuring finely chopped beef and a balanced sweet-sour-savory flavor profile. Our rendition begins with chopping the vegetables (bell pepper and onion) and blooming the spices (oregano, cumin, ...

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