Description
Get ready for some old-school "meat 'n potato" comfort food right here as I show you how to make this Mexican Hash called Vegan Picadillo.
Ingredients
Units
Scale
- 8 oz bag of soy curls
- 2 tsp veggie bouillon in 2 cups water (or just use any veggie broth)
- 1 cup diced onion (about 1/2 onion)
- 2 cups cubed potatoes (about 2 russets)
- 4 cloves minced garlic
- 15 oz can fire-roasted tomatoes
- 1 cup chopped roasted green chiles
- 1 jalapeno (optional for extra spice)
- 1 Tbs vegan Worcestershire
- 2 tsp Mexican oregano
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chopped chipotles in adobo
- cilantro and/or lime for garnish
Instructions
- I wanted the consistency of hamburger, so I smashed my soy curls with a rolling pin into crumbles.
- Then, add the soy curls to a bowl and cover with water - let rehydrate 15 minutes then drain and squeeze as much moisture out as possible.
- Meanwhile: dice the onion and jalapeño, mince the garlic, and cube the potatoes.
Tip: Cover the cubed potatoes with cold water until you are ready to use them so they won't turn brown.
- Add a small amount of the broth to a large skillet and sauté the onions until softened, then stir in the soy curls. Cook over med heat until they just start to brown. Use more of the broth as needed to prevent sticking.
- Add the garlic, jalapeño, and green chiles, and stir well.
- Add the tomatoes and all of the spices and mix well.
- Finally, add the potatoes and all of the remaining broth.
- Mix thoroughly and bring to a boil, then reduce the heat to a simmer and cover.
- Cook 20-30 min or until the potatoes are tender.
- Serve in a taco shell, tortillas, or over rice.
Notes
Be sure and check out my BNV Support Group on Mighty Networks! I have a daily livestream M-F to answer any questions you may have about this recipe or our lifestyle!