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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 123.7
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 423.8 mg
  • Total Carbs: 15.3 g
  • Dietary Fiber: 2.2 g
  • Protein: 1.9 g

View full nutritional breakdown of Vegetarian piccadillo calories by ingredient
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Vegetarian piccadillo

Submitted by: CHAKRATEEZE

Introduction

Great as stuffing for poblano peppers, taco filling or on top of rice. Great as stuffing for poblano peppers, taco filling or on top of rice.
Number of Servings: 8

Ingredients



    * Chili powder, 2 tbsp (remove)
    * Cumin seed, 1 tbsp (remove)
    * Garlic, 3 cloves (remove)
    * Onions, raw, 1 cup, chopped (remove)
    * Water, tap, 1 cup (8 fl oz) (remove)
    * Chipotle Chili Powder, 2 tsp (remove)
    * Carrots, raw, .5 cup, chopped (remove)
    * *Extra Virgin Olive Oil, 3 tbsp (remove)
    * Bob's Red Mill TVP, 0.1 cup (remove)
    * tomatoes, del monte organic tomatoes, 1.75 cup (remove)
    * Veggie Broth, .33 cup (remove)
    * *Pace Chunky Salsa - Mild, 6 tbsp (remove)
    * Raisins, 2 miniature box (.5 oz) (remove)
    * Great Value Manzanilla Green Olives (Pimiento Stuffed ) 5 Olives, 5 serving (remove)
    * *Dole Pineapple Tidbits 100% Pineapple juice, .8 cup (remove)

Directions

Mix broth with an equal amount water, pour in tvp. Microwave for three minutes.

Saute onions in olive oil until soft. Add garlic, saute until fragrant. Add cumin, 1/4 teaspoon cinnamon stick, chili powder and chipolte chili powder. Add tomatoes and saute on medium high for a minute.

Pour in TVP, pineapple, raisins and olives. Add a little extra broth if too thick. Simmer 15-20 minutes. Add a little Pace picante sauce to balance flavors-- should be sweet-tangy.

Number of Servings: 8

Recipe submitted by SparkPeople user CHAKRATEEZE.






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