Tempeh Picadillo

Tempeh Picadillo Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 35 minutes

Ingredients

1 Tbsp olive oil

3 garlic cloves, minced

1 onion, chopped

1 red bell pepper, seeded and de-ribbed and chopped

1 jalapeño, seeded and de-ribbed and minced

4 roma tomatoes, chopped

1 cup Yukon gold potatoes, chopped (about 1 large or 2 small)

2 8-oz packages tempeh

1 Tbsp cumin

1 Tbsp oregano

¼ tsp chili powder

½ tsp paprika

½ tsp salt

¼ tsp freshly ground pepper

1 Tbsp apple cider vinegar

1 cup vegetable broth

½ cup tomato sauce

¼ cup chopped cilantro

Instructions

1In a large skillet, heat the olive oil. Add the garlic, onion and peppers. Cook for 5 minutes until the onion is translucent. Stir in the tomatoes and potatoes.

2Crumble the tempeh into the skillet with the vegetables.

3Stir in the cumin, oregano, chili powder, paprika, salt, pepper and cider vinegar. Stir well and add the vegetable broth and tomato sauce.

4Cover and cook for 25 minutes or until the liquid is mostly absorbed.

5Remove from the heat and stir in the cilantro.

6Gluten Allergy? Use a chickpea tempeh that is gluten-free or substitute 1 14-oz package of tofu.

7Soy Allergy? Replace the tempeh with two cans of your beans of choice or a soy-free tempeh. Finely chopped seitan can also be substituted.

8Spoiler Alert: Tempeh Picadillo will stay fresh in an air-tight container in the refrigerator for a week.

9Batch it up!: Tempeh Picadillo is a Mexican-inspired recipe that can be used as a taco, burrito or enchilada filling.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.