A Cuban Picadillo


Prepare the picadillo a few hours, or the day before, serving. Serve with rice tossed in toasted pumpkin seed, or with quinoa. Serves 4.


  • 375-500gram seitan
  • 1 tblsp olive oil
  • 1 tblsp chopped garlic
  • 1 cup chopped onion
  • 2 medium peppers (1 capsicum, 1 jalapeno) seeded and diced
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 2 cups pasatta
  • 1 x 400g tin chopped tomatoes with peppers
  • 1/3 cup pimento stuffed green olives cut in half crosswise
  • 1/3 cup rasins
  • 2 tbsp drained capers
  • 1/2 tsp salt
  • black pepper.


  1. Place seitan in the bowl of a food processor and pulse till chopped quite finely (like minced meat)
  2. Heat oil in a large saucepan over a medium heat.
  3. Add the garlic and cook for about 30seconds. Add Onion and green peppers, cook stirring occassionally till vegetables have softened a bit – 4-5 minutes.
  4. Stir in oregano and cumin and cook for 30 seconds. Add reserved seitan and all remaining ingredients.
  5. Bring to a boil over a high heat, reduce to a simmer and cook uncovered till the mixture thickens – about 30-45 minutes.
  6. Adjust seasonings before serving.

From: The New Vegan Cookbook, by Lorna Sass, 2001, Raincoast Books, Canada.

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