Try this flavorful Vegan Cuban Picadillo recipe! Made with Beyond Ground, manzanilla olives, and served over fluffy rice, it’s a quick and comforting plant-based meal ready in 30 minutes.
Why You’ll Love This Vegan Cuban Picadillo Recipe
This vegan Cuban Picadillo is the perfect balance of hearty, savory, and comforting. The Beyond Ground provides a meaty texture, while the manzanilla olives add a delightful tangy and briny flavor. With simple ingredients and easy preparation, it’s a meal you can whip up in just 30 minutes. Paired with fluffy, perfectly seasoned rice, this dish brings a touch of Cuban tradition to your table—completely plant-based and packed with bold, satisfying flavors. Whether you’re new to Cuban cuisine or a seasoned fan, this recipe is sure to become a favorite!
Backstory
My husband is Cuban, and Cuban picadillo was a staple of his childhood, traditionally made with ground meat. When we met, I was already vegetarian, and he was excited to share this classic dish with me. Together, we decided to recreate it using Beyond Meat, and the results were incredible! The flavor and texture were so close to the original that it quickly became a favorite in our home. It’s now a tradition we cherish, making it often as a comforting, nostalgic meal. We’ve even served it to his family, and they loved it just as much, proving that this plant-based version can win over even the most traditional palates!
Ingredients
For the Rice:
- 2 cups medium-grain rice
- 3 cups water
- Salt, to taste
- Drizzle of olive oil
For the Picadillo:
- 1 medium onion, diced
- 1 lb Beyond Ground, thawed
- 1 medium tomato, diced
- 2 tbsp tomato paste
- Manzanilla olives (pepper-stuffed recommended)
- Badia Complete Seasoning, to taste
Instructions
Prepare the Rice:
- Combine the rice, water, salt, and a drizzle of olive oil in a rice cooker or pot.
- Cook until the rice is tender. Stir once when it starts boiling and again after it’s fully cooked to fluff it.
Make the Picadillo:
- Heat a large pan over medium heat and drizzle with oil.
- Sauté the diced onions until golden and fragrant.
- Add the Beyond Ground to the pan, breaking it apart as it cooks. Cook until browned, with no pink spots remaining.
- Sprinkle in a generous amount of Badia Complete Seasoning. Add the diced tomato and tomato paste, stirring until everything is well combined.
- Toss in the manzanilla olives and let the mixture simmer for a few minutes, allowing the flavors to meld beautifully.
Serve:
Spoon the fluffy rice onto plates and top with the savory picadillo. Serve hot and enjoy!
Recipe Tips
Season Strategically: Add the Badia Complete Seasoning as soon as the Beyond Meat is fully cooked. This allows the spices to blend into the “meat,” enhancing the flavor before adding the other ingredients.
Choose the Right Olives: Opt for pepper-stuffed manzanilla olives for a tangy, briny kick that complements the savory flavors. Other olives might not provide the same authentic taste and texture.
Cook the Rice Just Right: Medium-grain rice works best for this dish as it holds its shape while absorbing the picadillo’s flavors. Mix the rice once it boils and again after it’s cooked for perfect fluffiness.
Mix for Maximum Flavor: Serve the picadillo on top of the rice, then mix them together just before eating. This ensures the flavors meld beautifully with every bite.
Add a Citrus Twist: A squeeze of fresh lime over the finished dish can brighten the flavors and add a zesty touch.
Make It Your Own: Want a little heat? Add a pinch of red pepper flakes or diced jalapeños when cooking the onions. Looking for a richer tomato flavor? Use fire-roasted tomatoes in place of fresh ones.
Double for Leftovers: This dish reheats wonderfully, making it perfect for meal prep. Double the recipe, and you’ll have a delicious lunch or dinner ready in no time!
This hearty and flavorful dish is perfect for a comforting meal. Serve it with a side of fluffy rice for a taste of Cuban tradition—made plant-based!
Vegan Cuban Picadillo
Equipment
- rice cooker, optional
- large pan
Ingredients
The Rice
- 2 cups rice medium grain
- 3 cups water
- salt to taste
- drizzle of olive oil
The Picadillo
- 1 medium onion diced
- 1 lb beyond ground thawed
- 1 medium tomato diced
- 2 tbsp tomato paste
- manzanilla olives (I choose the pepper stuffed ones)
- Badia complete seasoning
Instructions
Prepare the Rice
- Combine the rice, water, salt, and a drizzle of olive oil in a rice cooker or pot.
- Cook until the rice is tender. Stir once when it starts boiling and again after it's fully cooked to fluff it.
Make the Picadillo
- Heat a large pan over medium heat and drizzle with oil.
- Sauté the diced onions until golden and fragrant.
- Add the Beyond Ground to the pan, breaking it apart as it cooks. Cook until browned, with no pink spots remaining.
- Sprinkle in a generous amount of Badia Complete Seasoning. Add the diced tomato and tomato paste, stirring until everything is well combined.
- Toss in the manzanilla olives and let the mixture simmer for a few minutes, allowing the flavors to meld beautifully.
Serve
- Add the rice to a plate and top with the picadillo mix. Serve hot!