Vegan picadillo made with tempeh, lentils and potatoes is packed with big flavors from Spanish olives, capers, raisins and spices in a hearty tomato base.
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Course: Main Dishes
Cuisine: Cuban
Keyword: Instant Pot picadillo, lentil picadillo, plant based picadillo, tempeh picadillo, vegan picadillo
1/2cupbrownor green lentils, soaked for 2 or more hours, drained & rinsed (*see note)
8ouncestempehfinely chopped
2smallor 1 medium/large white potato, peeled and chopped
1/2cupraisins
3/4cuproughly chopped Spanish olives
1tablespooncapers + 1 tablespoon brine liquid
15ouncecan tomato sauce
12ounceswater
salt and pepper to taste
freshly chopped parsley for garnish
Instructions
Place olive oil in the Instant Pot on sauté mode. (**see note)
Once hot, add onions and garlic and cook for about 3 minutes until slightly softened.
Add bay leaf, spices, tomato paste and stir until combined. Cook 1 minute.
Add red pepper, cook another 1-2 minutes.
Turn sauté mode off and add all remaining ingredients to the pot. Stir to combine.
Place the lid on the Instant Pot, set to sealing position and cook on manual for 12 minutes.
Manually release pressure once done cooking. Stir, adjust seasonings (salt & pepper) as needed, garnish with parsley and serve.
Notes
*Soaking the lentils is optional but preferable especially if you tend to have digestive issues with lentils or beans. The soaking process greatly helps with this. Make sure to drain and rinse them well after soaking before using in the recipe.**See post above for stove-top cooking option.