This is my first attempt at vegan Picadillo, inspired by a dish I had at Tocaya Organica in South Beach Miami twice last week (we couldn’t get enough). Not having experience with this dish, I researched several recipes online and was most inspired by this one.
This dish cooked up really fast, without a lot of babysitting – which is always appreciated. I paired it up with some quinoa I cooked up in my Instant Pot for extra protein. Brown rice would also be perfection. This dish was really good but I look forward to adding some diced sweet potatoes/carrots in my next attempt for an extra veggie punch.
I’ve been experimenting a lot with my diet lately – I’m perpetually experimenting. True story. My husband took this dish as leftover taco “filling” for lunch on Wednesday and he loved it. Balancing protein, fat and carbs in each meal will leave you satiated for a longer period of time & help squash the mid-afternoon snack attack. He said he remained filled till he got home for dinner. I’ll take that as a win and I’ll be adding to my lunch menu options. I do love a good lentil dish 🙂
— Knead to Cook