Vegan Cuban Style Picadillo

Brought to you by Flora Fine Foods

serves 4-6

Recipe By: Chef Paulette Bilsky-Phillips for the 2022 Milam’s Market Holiday Magazine
Preparation time: 26 minutes, Cook time: 30 minutes


  • 3 cups cooked rice, wild or yellow
  • 2 cloves of garlic, sliced
  • 1 red onion, chopped
  • 1 red bell pepper, chopped
  • 1/4 cup tomato paste
  • 3 tbsp Flora Unfiltered Extra Virgin Olive Oil
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1/4 cup raisins (optional)
  • 1 cup white wine or vegetable stock
  • 2 medium potatoes, peeled and cubed
  • 14 oz Flora Organic Lentils (canned) or 1 lb Ground Meat Substitute
  • 1/2 cup pitted green olives
  • 2 tbsp Flora Organic Capers, rinsed
  • 1/2 cup chopped pecans as garnish
  • Chopped Parsley for garnish
Vegan Picadillo Recipe


  • Heat olive oil in a shallow sauce pain. Add garlic, onion, red bell pepper, and potatoes and cook over medium-high heat until golden brown. If using Beyond Meat™, add to pan now and break apart mixture using a spatula.
  • Stir in tomato paste, oregano, cumin, salt, cayenne powder, and black pepper to the pan. Cook for 3-4 minutes.
  • Add the raisins and wine and bring to a simmer over medium-high heat for 10-12 minutes or until potatoes are cooked to fork tender.
  • Finally, add the lentils (if not using Beyond Meat™), olives, and capers. Mix and cook for 5 minutes more over medium heat. Serve immediately with chopped pecans and chopped parsley for garnish. Serve over wild or yellow rice.
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