I went vegetarian last year, and I want to try this recipe.

30 Minute Vegetarian Puerto Rican Style Picadillo

A delicious meat-free version of the classic Puerto Rican dish with bold, savory flavors.

Servings: 2
Time: 30 minutes
Difficulty: Easy

Ingredients

• 1 tsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp tomato purée
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp ground coriander
• ¼ tsp black pepper
• Pinch of cayenne pepper (optional)
• 225g plant-based ground (such as Beyond Meat, Impossible, or crumbled extra-firm tofu)
• 2 bay leaves
• 200g tinned tomato sauce
• 1 tbsp capers (optional)
• 60ml water
• Salt to taste
• Fresh coriander to garnish

Instructions

1. Heat olive oil in a pan over medium heat. Add onions and peppers and cook for 3-4 minutes until the onions become translucent.

2. Add the garlic, tomato purée, cumin, smoked paprika, oregano, ground coriander, black pepper, and cayenne (if using). Stir and cook for about 1 minute until fragrant.

3. Add the plant-based ground or crumbled tofu. If using tofu, break it up with a wooden spoon to create a ground meat texture. Cook for 3-4 minutes until lightly browned.

4. Add the bay leaves, tomato sauce, capers (if using), and water. Stir to combine and bring to a boil.

5. Reduce heat and simmer for 10 minutes, stirring occasionally, until everything is well combined and heated through. Add salt to taste, remove bay leaves, and garnish with fresh coriander.

Serving Suggestions

Serve with white rice, sweet plantains, crusty bread, or use as a filling for tacos or burritos.