Vegan Picadillo

$0.00 Cooking Fee
Serving Size: 1 1/3 cup, plus 1/2 cup rice (optional)
Recipe adapted from: KaiaFit
A delicious, hearty, savory-sweet, plant-based twist on Cuban picadillo!
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  • Ingredients
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Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people


  • Cook rice according to package directions if using.
  • Heat a large-rimmed skillet, pot, or dutch oven over medium heat. Once hot, add oil, onion, and bell pepper and saute, stirring frequently, for 3-4 minutes.
  • Add the mushrooms, stir, and saute for 2 minutes. Then add garlic and coconut aminos and saute for 4-5 minutes, stirring occasionally, until the mushrooms are golden brown. Turn down heat if browning too quickly.
  • Then add drained lentils, oregano, cumin, cayenne (optional), salt and pepper, tomato sauce, water, olives, and raisins(optional). Stir to combine and simmer(covered) for 10-15 minutes, stirring occasionally, to develop flavors.
  • Remove the lid and cook for 1-2 minutes, stirring frequently, to thicken. Taste and adjust flavors as needed, adding more cumin for smokiness, olives for saltiness/tanginess, raisins for sweetness, or cayenne for heat.
  • Serve with optional rice and garnish with cilantro.


Recipe loosely adapted from Immaculate Bites and Chef Zee Cooks
Nutrition information is a rough estimate calculated without optional ingredients.

Cook Times

Active Prep25
Hands-On Cook17
Hands-Off Cook10
Total Time52 minutes
Recipe Serving Size10 people



  • 4 tablespoon extra virgin olive oil
  • 4 cup yellow onion diced
  • 1 red bell pepper medium, finely chopped
  • 3 cup fresh shiitake mushroom roughly chopped
  • 3 tablespoon garlic minced, about 4 cloves
  • 2 tablespoon coconut aminos
  • 60 ounce canned brown lentil 15 oz, drained and rinsed
  • 2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 pinch cayenne pepper
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 16 ounce canned tomato sauce
  • 1 1/2 cup water
  • 1 cup pimento-stuffed green olive roughly chopped
  • 1/2 cup raisins roughly chopped

For Serving (optional)

  • 1 bunch fresh cilantro chopped
  • 2 1/2 cup long grain white rice or brown rice

Cooking Tools Required

Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Sharp Knives, Skillet, Wooden Spatula
Reheating/Serving Instructions

Heat in the microwave or on the stovetop until heated through.


Calories: 331kcal | Carbohydrates: 59g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 626mg | Potassium: 602mg | Fiber: 6g | Sugar: 7g | Vitamin A: 696IU | Vitamin C: 25mg | Calcium: 60mg | Iron: 2mg

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