Picadillo is a classic dish across Latin America, with each region offering its variation. At its core, Picadillo is a ground beef stew. When I ate meat, Cuban Picadillo was one of my favorite weeknight meals—it’s the ultimate savory and salty comfort food.

One of my favorite things is turning a classic meat-based dish into a delicious vegan version. I love going beyond just swapping out the meat—I aim to make these plant-based meals both healthy and flavorful.

For our Vegan Picadillo, we’re swapping the meat for Baby Bella mushrooms. Mushrooms make great meat replacements not just in flavor and texture but also in nutrients. They’re lower in calories, fat, and cholesterol, making them an excellent option for those looking to reduce these in their diet.

Ingredients:

2 cups chopped Baby Bella mushrooms

1 small jar of green olives, sliced (about 5 oz)

 4 potatoes

 2 cans diced tomatoes

 1 green pepper, diced

 1 medium onion, diced

2 tablespoons minced garlic

2 tablespoons olive oil

1 tablespoon oregano

2 bay leaves

¼ teaspoon cumin

 Black pepper

Leave out the salt, you’ll get enough from the olives. You can also add a chopped serrano pepper for spice.

Instructions:

Instructions:

1. Add the onion, green pepper, and mushrooms to a hot skillet with olive oil to sauté.
2. Dice the potatoes and add them to the skillet. Stir and cook for about five minutes, stirring often so nothing sticks to the bottom.
3. Pour in the cans of diced tomatoes, including the liquid. The liquid will help cook the potatoes.
4. Spice it up by adding cumin, black pepper (or serrano pepper if using), oregano, and bay leaves.
5. Cook until the potatoes are tender.
6. Add the jar of olives, including the juice. Stir and cook for about 2 minutes.

And that’s it! Your Vegan Picadillo is ready to eat. Serve it with warm tortillas or white rice.