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If you grew up eating Puerto Rican picadillo, this one’s going to feel like home—just with a plant-based twist! Traditionally made with ground beef, sofrito, tomato sauce, and bold spices like adobo, picadillo is a comforting classic found across Latin America, from Cuba to the Dominican Republic to Mexico—and even the Philippines.
We’ve taken this beloved dish and made it meat-free, without losing the rich flavor or soul of the original. Same cozy vibes, same delicious taste—just powered by plants.
Let’s dive into what makes this dish so special, how to make it, and tips for getting that perfect, savory bite every time!
Why You’ll Love This
- Weeknight-friendly: This dish comes together in under 30 minutes, making it an ideal go-to for busy evenings. Just pair it with your favorite side—we love it with fluffy white rice.
- Low-effort prep: No need for endless chopping. The only thing you’ll need to dice is the potatoes!
- Budget-friendly & simple: Made with pantry staples that are easy to find and easy on the wallet—no fancy ingredients required.
Ingredients & Substitutions
- Oil - Olive oil is our choice of oil, but if you don’t have it handy, go for any neutral-flavored oil (canola, vegetable).
- Sofrito - We used homemade sofrito. Pre-made sofrito can sometimes be found at the grocery store, but homemade is best.
- Sazon - Feel free to use more or less sazon. We used sazon with msg (nothing wrong with msg, y’all). If you opt for msg-free sazon, that’s fine too!
- Adobo - Adobo is made up of garlic powder, onion powder, oregano, salt, and pepper. So if you don’t have adobo handy, you can use the spices mentioned. Here’s a homemade recipe for adobo.
- Tomato Sauce - This is going to bring in flavor and sauciness to the dish. Don’t skip out!
- Tomato Paste - Tomato paste will help thicken up the dish, while also providing another layer of flavor.
- Spanish green olives - Olives can be a tricky topic for a lot of folk. I LOVE them in picadillo and that’s how I always have them. But, you can leave them out if you don’t care for them.
- Bay Leaf - Helps to bring in more flavor to this dish! If you don’t have bay leaves, skip it.
- Vegan Ground Beef - We used Gardein’s Ground B’ef. Specifically, their 13.7 ounce bag. Other frozen vegan ground beef can be used - be sure to grab the ones without added flavor or too much salt.
- Potato - Russet potatoes are affordable and work great in this recipe. Other potato varieties may be used, too. We don’t peel off the potato skins, but know plenty of people who do for their picadillo. Our take? Peel or don’t peel - that’s totally up to you.
How To Make Vegan Picadillo
- Heat up oil in a pan or skillet. Once hot, add the sofrito mix (sofrito, spices, tomato paste) and cook for a couple of minutes.
- Then, add the vegan ground beef, potato, and water. Simmer with a lid for 10-15 minutes.
- Once potatoes are tender, cook the picadillo for another couple of minutes to thicken. Serve!
Tips for the Best Vegan Puerto Rican Picadillo
- Use a good-quality sofrito for rich, authentic flavor—homemade is always best if you have it.
- Brown the Gardein ground beef well to add depth and texture to the dish.
- Simmer the sauce long enough to let the flavors fully meld and develop.
- Don’t skip the olives—they add the signature salty punch picadillo is known for.
- Taste and adjust seasonings at the end, especially salt and adobo, to suit your preferences.
What To Serve With Picadillo
Start with a starch:
The most classic way to enjoy picadillo is with a generous serving of fluffy white rice—perfect for soaking up all the savory sauce. If you’re looking for something heartier, mashed potatoes are also a great choice and make for an ultra-comforting combo. For a healthier twist, try brown rice, quinoa, or even cauliflower rice for a lighter option.
Add some sides:
To round out your plate, try serving picadillo with fried sweet plantains (maduros) for a touch of sweetness that complements the savory flavors beautifully. Sliced avocado or guacamole adds a creamy, cooling element, while a simple green salad with lime vinaigrette can bring some freshness to the plate. If you want something traditional and starchy, yuca—either boiled or fried—is another Puerto Rican favorite.
How to Store Picadillo
This vegan Puerto Rican picadillo, made with Gardein ground beef, stores well and is great for leftovers. Keep it in an airtight container in the fridge for up to 3–4 days. Reheat on the stovetop with a splash of water or in the microwave until warmed through.
Puerto Rican Vegan Picadillo Recipe FAQs
Puerto Rican picadillo is typically seasoned with sofrito, adobo, and includes ingredients like olives and sometimes raisins. Cuban picadillo often features more sweetness with raisins and a touch of cinnamon or sugar, and may include capers or wine.
In Puerto Rico, empanadas are commonly known as "pastelillos." They’re usually made with a thin dough and filled with savory ingredients like meat, cheese, or picadillo.
Traditional picadillo is made with ground beef cooked in tomato sauce, seasoned with sofrito, spices, and often includes olives or raisins. Variations exist across Latin America, each with unique ingredients and flavor profiles.
Giniling is the Filipino version of picadillo and shares many similarities, like using ground meat and tomato sauce. However, it often includes vegetables like potatoes and carrots, and is seasoned with fish sauce or soy sauce for a distinct flavor.
Vegetarian picadillo can be served over rice, mashed potatoes, or inside baked potatoes.It also makes a delicious filling for tacos, empanadas, stuffed bell peppers, or lettuce wraps.
More Vegetarian Puerto Rican Food
Tried out this Vegan Picadillo recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.
Vegan Puerto Rican Picadillo
Ingredients
- 4 tablespoons sofrito
- ½ teaspoon sazon
- ½ teaspoon adobo
- 1 teaspoon dried oregano
- 1 tablespoon chili powder optional, for color
- 8 ounces tomato sauce
- 1 tablespoon tomato paste
- 2 tablespoon oil
- ½ cup green Spanish olives
- 1 bay leaf
- 1 bag Gardein Ground Be'f 13.7 ounces, cook from frozen
- 1 russet potato chopped into small pieces
- 1 ½ cups water
Instructions
- In a small bowl, combine the sofrito, sazón, adobo, oregano, chili powder, tomato sauce, and tomato paste. Mix well and set aside.
- Heat the oil in a non-stick pan over medium heat. Once hot, add the sofrito mixture and sauté for about 1 minute, until fragrant. Stir in the green olives and bay leaf, and let simmer for another minute.
- Add the vegan ground beef, chopped potato, and water. Reduce the heat to low, cover with a lid, and simmer for about 15 minutes, or until the potatoes are fork-tender.
- Once the potatoes are cooked, remove the lid and turn off the heat. Let the mixture sit for 2–3 minutes to allow the sauce to thicken slightly.
Notes
- Because the vegan beef crumbles are drier and less fatty than actual ground beef, we’ll need to compensate by introducing more moisture. This is why tomato sauce and some water will be an important addition to this recipe.
- If you prefer to use a different vegan ground beef brand, that’s fine. Be sure to find something that isn’t overly salty or flavored. Taste and adjust seasonings as needed.
- I HIGHLY suggest making your own sofrito because the pre-made stuff is not even close to being as good.
- Optional: I added a teaspoon of chili powder to add some color.
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Kalliope
Hi Aly,
This looks so good! Question--what flavor sazon do you use? My store has four or five different kinds.
Thanks!
Aly Michell
Hey! I use Badia's sazon with coriander and annatto. Any kind of sazon should do - I always use the ones that have an orange color. Some may be green.
Guisselle
Delicious! I remember eating something similar to this growing up. So glad I can indulge in traditional flavors without the cruelty.
Aly Michell
Yes! It was also one of my childhood favorites! So good. But yes - traditional flavors, using plant-based ingredients. 🙂