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Monday, June 5, 2017

Vegan Picadillo a.k.a. Mexican Hash

I know, I know. You are probably thinking oh great another Mexican recipe. I can't help it. I really love Mexican food and folkart for that matter. Anyway, before I was vegan and a long time ago, I had this neighbor that made picadillo. I had never heard of it but it smelled so good. One taste and I was hooked. 

I have not had picadillo in at least seven years and last week I all of sudden had a taste for it again. I wondered if I could make it vegan and I discovered I could and with great success. 

Now, if you are not into fake meat, I'm sure lentils will work too but I have not tried them yet. TVP will probably work too.

Let's get to it. Here is what you will need. 
1 pkg of veggie crumbles. Gardein works best but the stores were out so I used Beyond Meat for the video
1 large white onion diced
3 cups vegetable broth
4 cups diced potato, I used golden
1-24 oz diced tomato
1 bag of roasted corn or about 2 cups
2 tbsp cumin
1 -2 tbsp of adobo

Start by pouring 1/2 cup veg broth into a large soup pot. Add the onions and saute until golden brown.

Add the veggie crumbles and seasoning and stir around. Add the remaining broth, potatoes and tomatoes. Cover and simmer for about 15 - 20 minutes or until the potatoes are tender. Most of thebroth will be absorbed by everything in the pot.

Add the corn and stir some more. Serve it up and enjoy. 

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