Vegan Picadillo (gluten free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Italian tomato Red Ripe Tomatoes 1 cup, chopped Onions, raw 6 cloves Garlic 1 can (6 oz) Tomato Paste 2 cup TVP 2 cup Vegetable Broth 2 tsp Cumin (ground) (by IVORYGRL1) 1 tsp Cinnamin 1tsp( 2.3gram) (by MZZCHIEF) 2 tsp Oregano, ground 1 serving Nutmeg, Ground, Pinch (by ELDERROSE) 2 tsp, crumbled Bay Leaf 3 cup Pomi Tomato Sauce-strained (by SUZYDAVE2) 2 serving Great Value Manzanilla Green Olives (Pimiento Stuffed ) 5 Olives 40 gram(s) Chopped Dried Plums (5 dried plums) .5 tsp Pepper, black .5 dash Salt 2 tbsp Extra Virgin Olive Oil
Bring vegetable broth to a boil add TVP and let sit for 5 minutes. Set aside.
Heat a large saucepan over medium heat. Add a splash of water or oil, the onion and garlic and sauté until soft. Add the tomato paste and all the herbs and spices and fry for a couple of minutes, stirring, until the tomato paste darkens in color and the spices are fragrant. Add the chopped tomatoes and Pomi, Cover and cook for 2 minutes.
Uncover the pan and add the rehydrated TVP, olives, dried plums, salt and pepper and cook for a couple of minutes to warm everything through.
Serving Size: 6
Heat a large saucepan over medium heat. Add a splash of water or oil, the onion and garlic and sauté until soft. Add the tomato paste and all the herbs and spices and fry for a couple of minutes, stirring, until the tomato paste darkens in color and the spices are fragrant. Add the chopped tomatoes and Pomi, Cover and cook for 2 minutes.
Uncover the pan and add the rehydrated TVP, olives, dried plums, salt and pepper and cook for a couple of minutes to warm everything through.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 252.4
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 677.0 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 11.4 g
- Protein: 19.2 g
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