Get ready for some old-school "meat 'n potato" comfort food right here as I show you how to make this Mexican Hash called Vegan Picadillo.
I know I wanted to make a recipe that everyone in the house would like because a lot of us still have those family members who turn up their noses at anything "vegan".
They want something that will "stick to their ribs" because they were raised on "meat and potatoes". You know who you are 😉
So......just like last week's Vegan Carne Asada recipe - this one will certainly fit the bill and it checks all of my must-have boxes.
[feast_advanced_jump_to]Why I LOVE This Vegan Picadillo
100% Vegan, Oil-Free, and Gluten-Free: Like all of my recipes, this recipe is made without any animal products or processed oils and is naturally gluten-free as well.
Super EASY to make: Seriously, you add everything to a skillet and stir. What could be easier?
No Weird Ingredients: Other than the soy curls, which you can buy online directly from Butler Foods, Amazon (affiliate link), or pick up at your local Whole Foods, you probably have all the remaining ingredients right there in your pantry.
Comfort Food: This recipe is for that "meat 'n potato" person you have in your family (most of us have at least one). And they usually complain about our food not "sticking to their ribs". Hopefully, this will change their mind.
Main Ingredients
Butler Soy Curls
If you have never heard of these, they are little strips of non-GMO soybeans that have been steamed, pushed through an extruder into strips (think play-dough machines), and then dried. Once you rehydrate them, they have a texture that is eerily similar to cooked chicken. Of course, then you give them whatever flavor you want and cook them.
You can find them at Whole Foods, Amazon, and Butler Foods.
Green Chiles
You KNOW I love me some freshly roasted Hatch Green Chile, but if all you can find are those little cans in the store, they'll work fine. If you like some spice, maybe add an extra jalapeno or serrano.
Chipotles in Adobo
Again, these just add a little spice but they also add a nice smokiness to the recipe. If you don't do spicy foods - you can leave them out. But if you do use them, I like the brand La Costeña as they are oil-free.
Mexican Oregano
Mexican Oregano truly is a different plant than Italian Oregano, with slightly different flavors as well. I can always find it in the Mexican aisle of my grocer, near the dried chiles, hanging in little cellophane bags. It's also courser than Italian, so I tend to crumble it up between my hands.
*See the recipe card at the bottom of the page for exact quantities and detailed cooking directions.
Making Vegan Picadillo
Step 1
This is completely optional, but I like to take a rolling pin and smash up the dry soy curls into ground beef-like pieces. Then just cover them with water and let them rehydrate for 15 minutes. Afterward, drain them thoroughly and squeeze as much moisture out of them as possible.
Step 2
Meanwhile, using about ¼ cup of any veggie-based broth, start sauteeing the onions over med-heat.
Step 3
Next, crank up the heat a little and add the drained soy curls, green chiles, and jalapeno (if using). Let that simmer for about 5 minutes to get a little color on the soy curls. Feel free to add a little more broth as needed to prevent sticking.
Step 4
Next, add all of the spices and the tomatoes and mix well. I turned the heat back down a little so nothing would stick or scorch. Stir well to mix.
Step 5
Finally, add the potatoes and all of the remaining broth. Turn the heat back up until it begins to boil.
Step 6
Once it begins to boil, reduce the heat back to low and cover. Let simmer for 20-30 minutes or until the potatoes are fork-tender. Adjust any seasoning if needed and serve.
Substitutions
- Soy Curls - instead of soy curls, you could try using TVP, Mushrooms, or any of the plant-based meat crumbles on the market.
- Green Chiles- as I mentioned, those little cans in the store are very mild, but you could also just use green bell peppers if you can't tolerate heat & spice that well.
Variations
- Extra Spicy - use hot Hatch Green Chiles if you like spicy foods as much as I do, or simply add an extra jalapeno or serrano.
- Cuban Picadillo - change up the flavors by adding some golden raisins, green olives, capers, or a touch of cinnamon. My Cincinnati Chili has a similar flavor.
Storage
This will keep in the fridge for 3-5 days and also freezes well.
Other Meat-Like Recipes
Looking for other recipes like this? Try these:
- Vegan Stuffed Bell Peppers
- Vegan Biscuits and Gravy
- Incredible Tofu Taco Crumbles
- Vegan Cauliflower Steaks
Vegan Picadillo Recipe (Mexican Hash)
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews- Author: Chuck Underwood
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Prep Time: 15 min
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Cook Time: 30 min
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Total Time: 45 minutes
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Yield: 6-8 servings
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Category: Main
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Method: Stovetop
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Cuisine: Mexican
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Diet: Vegan
Description
Get ready for some old-school "meat 'n potato" comfort food right here as I show you how to make this Mexican Hash called Vegan Picadillo.
Ingredients
Units- 8 oz bag of soy curls
- 2 tsp veggie bouillon in 2 cups water (or just use any veggie broth)
- 1 cup diced onion (about ½ onion)
- 2 cups cubed potatoes (about 2 russets)
- 4 cloves minced garlic
- 15 oz can fire-roasted tomatoes
- 1 cup chopped roasted green chiles
- 1 jalapeno (optional for extra spice)
- 1 Tbs vegan Worcestershire
- 2 tsp Mexican oregano
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chopped chipotles in adobo
- cilantro and/or lime for garnish
Instructions
- I wanted the consistency of hamburger, so I smashed my soy curls with a rolling pin into crumbles.
- Then, add the soy curls to a bowl and cover with water - let rehydrate 15 minutes then drain and squeeze as much moisture out as possible.
- Meanwhile: dice the onion and jalapeño, mince the garlic, and cube the potatoes.
Tip: Cover the cubed potatoes with cold water until you are ready to use them so they won't turn brown.
- Add a small amount of the broth to a large skillet and sauté the onions until softened, then stir in the soy curls. Cook over med heat until they just start to brown. Use more of the broth as needed to prevent sticking.
- Add the garlic, jalapeño, and green chiles, and stir well.
- Add the tomatoes and all of the spices and mix well.
- Finally, add the potatoes and all of the remaining broth.
- Mix thoroughly and bring to a boil, then reduce the heat to a simmer and cover.
- Cook 20-30 min or until the potatoes are tender.
- Serve in a taco shell, tortillas, or over rice.
Notes
Be sure and check out my BNV Support Group on Mighty Networks! I have a daily livestream M-F to answer any questions you may have about this recipe or our lifestyle!
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