This dish has many names around the world, and many variations. In Latin countries its called Picadillo; in the Philippines its called Giniling. I’ve seen it soupy or the drier way I make it. You’ll see in my notes below, the different options, such as adding red bell peppers or golden raisins. I left out the bell peppers because I’m not a fan. When I’m making savory empanadas, then I’ll add the raisins to the dish.

VEGAN PICADILLO {aka Giniling – Filipino Food}

Serves 4 to 6

Ingredients

• 2 tablespoons olive oil

• 2 large red potatoes, cubed

• 1 medium carrot, peeled and cubed

• 1 small onion, diced

• 2 garlic cloves, minced

• 1 (12 ounce) package Veggie Protein Crumbles (I used Lightlife’s Smart Ground)

• 3 tablespoons tomato paste

• 1/2 cup water

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• pinch red pepper flakes

• 1/2 cup frozen green peas

Directions

• Heat oil in a large non-stick pan with high sides over medium heat.

• Add the potatoes and carrots, cook for 5 to 7 minutes or until the potatoes are slightly browned. Stir occassionally.

• Add the onions and minced garlic, cook for another minute.

• Add the veggie protein crumbles, break apart and stir.

• Add the tomato paste, water, salt, pepper and red pepper flakes.

• Mix well, and cook for another 5 minutes. Stir occassionally.

• Turn off heat. Add the frozen green peas and mix well.

• Season to taste with salt and pepper.

Enjoy!

Notes

• Keep the skin on the potatoes.

• The veggie protein crumbles are already cooked – time saver!

• I always have the 4.5 ounce tube of tomato paste in the fridge at all times for dishes like this. You can also buy the small can, and freeze the rest.

• You can add 1/2 of a red bell pepper, diced, if you like; when you add the veggie protein crumbles. But I’m not a fan of bell peppers, so I left it out. Thank goodness so is our friend who I made this dish for.

• You can also add a 1/2 cup of golden raisins after you add the tomato paste, etc. My mother doesn’t consider this recipe complete without raisins.  I chose to leave this out because I’m not making empanadas, and this recipe is the base recipe for empanada filling. (That’s for another recipe.)

• Do not cook the green peas. Add the frozen peas as they are, to keep its vibrant color. Once mixed in, the dish will take care of the peas.