FabFusion Plant-Powered Picadillo — Cuban Soul, No Meat Required

FabFusion plant-powered picadillo with mushrooms, lentils, walnuts, olives, rice, and plantains

Cuban soul meets plant-powered comfort in this savory homemade picadillo made with mushrooms, lentils, and walnuts.

Ingredients

  • 8 ounces mushrooms, finely chopped
  • 1 cup cooked brown or green lentils, drained
  • 1/2 cup walnuts, finely chopped
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1/2 bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tablespoon FabFusion Sofrito Soul seasoning
  • 1 teaspoon FabFusion Cuban Sunset seasoning
  • 1/2 teaspoon ground cumin
  • 1/2 cup no-salt-added tomato sauce
  • 1/3 cup water or unsalted vegetable broth
  • 1 tablespoon raisins, optional
  • 1/4 cup rinsed green olives, optional
  • Fresh lime and cilantro, for finishing

Directions

  1. Pulse the mushrooms, lentils, and walnuts until crumbly. Do not blend into a paste.
  2. Heat the olive oil in a skillet. Sauté the onion and bell pepper for 4 to 5 minutes.
  3. Add the garlic, Sofrito Soul, Cuban Sunset, and cumin. Cook for 30 seconds.
  4. Add the mushroom mixture and cook for 6 to 8 minutes, stirring occasionally, until lightly browned.
  5. Stir in the tomato sauce, broth, raisins, and olives.
  6. Simmer for 8 to 10 minutes, until rich and spoonable.
  7. Finish with lime and cilantro. Serve with rice, plantains, tacos, or stuffed peppers.

FabFusion Tip: Let the mixture brown before adding the sauce for deeper, meatier flavor.