Cooked - Vegan Picadillo (mexican Hash)

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Vegan Picadillo (mexican Hash)

6.0

Protein Base

8 oz soy curls

2 tsp veggie bouillon in 2 cups water

Vegetables

1 cup diced onion

2 cups cubed potatoes

4 cloves garlic, minced

15 oz can fire-roasted tomatoes

1 cup roasted green chiles

1 jalapeño (optional)

Seasonings

1 tbsp vegan Worcestershire

2 tsp Mexican oregano

1 tsp cumin

1 tsp smoked paprika

1 tsp chipotles in adobo

Garnish

Cilantro

Lime wedges

Prepare Soy Curls: Smash soy curls into crumbles, soak in water 15 min, drain and squeeze.
Prep Vegetables: Dice onion, jalapeño, mince garlic, and cube potatoes.
Sauté Base: Cook onion in broth, add soy curls until lightly browned.
Build Flavor: Stir in garlic, jalapeño, chiles, tomatoes, Worcestershire, oregano, cumin, paprika, and chipotles.
Add Potatoes: Mix in potatoes and remaining broth. Bring to boil, reduce to simmer.
Simmer: Cover and cook 20–30 min until potatoes are tender.
Serve: Garnish with cilantro and lime. Enjoy with rice or tortillas.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥔Hash

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 44 weeks ago

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