Vegan Mexican Picadillo con Papas, Ground Meat with Potatoes

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Vegan Mexican Picadillo is a favorite in most Hispanic homes. Not only is it the perfect comfort food but it is also considered to be a very filling and pocket friendly meal. The potatoes give it a volume and depth of flavor. In this rendition I am using the Impossible Burger made from plants. When this product was launched I couldn’t help but to think of the huge game changer this was going to be for anyone following a predominantly plant based lifestyle. But this meaty staple is also a favorite in many Latin American countries such as The Philippines, Cuba and Puerto Rico the difference is that we all put our own little twist in it. Some countries use olives, raisins, capers and even hard boiled eggs. The possibilities are really endless. But for the sake of simplicity and still very flavorful this recipe uses only seven ingredients. Fun fact Picadillo means “mince” which is such an appropriate name don’t you think.

How long does Vegan Picadillo last in the fridge?

I honestly treat this vegan meat like any other meat and give it three days. Granted we don’t want to waste food so try to make a smaller portion if you don’t have a large family. In this recipe I made two packages of meat because I was going to share with a few people that wanted to try it. But if you live in a two or three person homes then one package is perfect. As far as freezing this meal I do not recommend it because I believe the Impossible package states that it should no be frozen again.

Optional sides with this dish!

I highly recommend you try a rice dish and a Mexican salsa for that extra kick. Or you can also enjoy them in corn tortilla tacos or flour tortillas as well. You can find eleven options of rice here in this website as well as twelve great salsa recipes from other vegan chefs that I have teamed up with in the past.

What can I replace the “Meat” with?

You can use brown lentils and they would work just as great just follow the cooking instructions and after they are soften add the potatoes and the rest of the veg mix specified in the recipe. Not only will brown lentils give a great texture but they are also a perfect gluten free and soy free option. In the past I have also used Texturized Vegetable Protein and it was marvelous. Just remember that when using Texturized Vegetable Protein you must rehydrate it first but this also works wonders. I would rehydrate the Texturized Vegetable Protein in some kind of vegan chicken broth or beef broth for optimal flavor. My favorite brand of Not Beef Bouillon is Edward and Sons. If you live near a Sprouts they usually carry them for under three dollars. Let’s begin shall we!

Vegan Mexican Picadillo con Papas, Ground Meat with Potatoes

conflictedvegan

5 from 5 votes

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 10

Equipment

• Blender
• Stock Pot
• Stove
• Kitchen Spoon
• Fork (optional)

Ingredients

  

• 2 Large Tomatoes or 4 small ones
• 1/2 Large Onion
• 1 Whole Large Jalapeño
• 3 Cloves Garlic
• 1 Bay Leaf optional
• 2 12 ounce Packages Impossible Burger Meat
• 3 Cups Diced Potatoes
• 4 Cups Water or Vegetable Broth
• Salt and Pepper to Taste

Instructions

 

• Place your vegetable in a blender with 1 cup of water or vegetable broth until all the ingredients have dissolved and add salt and pepper to taste. These will be blended then cooked with the meat in step 5.
  
• Open the packages of Impossible Meat
  
• Prepare the potatoes so that they are all cut in equal squares.
  
• Turn the stove on to medium to high heat and place your stock pot. If you are adding oil now is the time. If not wait for the pot to be hot about 2 minutes and add the Impossible Meat and begin cooking rotating every 3 minutes or so until it completely brown. This will take about 10 to 12 minutes
  
• Once the Impossible Meat has browned add the potatoes and mix in with the meat. Add the vegetable mixture from the blender mix to combine cover and simmer for 15 minutes. The broth should barely cover your meat and potato mixture so add more water if you desire a soup like consistency and if not just omit it.
  
• Test one of the potatoes making sure they are fork tender.
  
• Serve with a side of Mexican Rice or on its own. Enjoy with those you love the most.
  

Notes

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Keyword ground meat, papas, picadillo, potatoes, vegan, vegano, vegetarian, vegetariano