VEGAN Picadillo Recipe | VivaVerduras

Peel and dice the potatoes, then soak them in water to prevent discoloration.

Prepare 2 chipotle peppers and 2 cloves of garlic.

In a medium-sized saucepan, layer with vegetable broth to cover the soy meat.

Add bay leaves and half of the oregano to the broth.

Heat on low medium to rehydrate the soy meat for flavor.

Once rehydrated, remove the bay leaves and drain the soy meat, setting it aside.

In the same pan, add a little oil and the diced onion, cooking until slightly browned.

Add the rehydrated soy meat back into the pan with the cooked onions.

Stir in cumin, the remaining oregano, and water to create a thick mixture.

Add the diced potatoes and salsa, then bring to a boil.

Cover and simmer for 15 minutes, then check the potatoes for doneness.

If potatoes are not fully cooked, cover and simmer for an additional 5 minutes.

Turn off the heat and let the dish sit for 5 minutes before serving.

Equipment Needed

Dietary

Allergens