Vegan Soy Ground beef Picadillo

About this recipe

Textured soy protein ground beef cooked with potatoes, carrot, tomato and chiles in a Mexican-style broth. A classic dish reinvented as a fully vegan recipe.

1. 1

   Rehydrate the soy ground beef: boil it in salted water with a bay leaf for 5 minutes. Drain and squeeze well to remove excess water.

   

   💡 Squeezing out the soy ground beef thoroughly is essential for it to absorb the flavours of the stew.

2. 2

   Heat oil in a deep pan or saucepan. Fry the chopped onion and garlic until softened and translucent, about 3 minutes.

   
3. 3

   Add the drained soy ground beef and fry over a medium-high heat for 3-4 minutes until it begins to lightly brown.

   
4. 4

   Add the diced potato and carrot. Mix well with the soy ground beef.

   

   💡 Cutting the vegetables into small, uniform cubes ensures even cooking.

5. 5

   Add the blended tomato, chopped serrano chile, cumin and the bay leaf. Add 200 ml water or vegetable stock. Season with salt.

   
6. 6

   Cover and cook on a low-medium heat for 15-18 minutes until the potato and carrot are tender and the broth has thickened.

   
7. 7

   Remove the bay leaf, adjust the seasoning and serve with white rice, refried beans and warm maize tortillas.