Vegan Picadillo

• servings: 4 servings
• active time: 15 minutes
• total time: 27 minutes

Ingredients

1/2 tablespoon extra virgin olive oil

1/2 large yellow onion (chopped)

3 cloves garlic (minced)

1 bay leaf

1 1/2 teaspoons cumin

1/2 teaspoon smoked paprika

1/2 teaspoon cinnamon

1 1/2 tablespoons tomato paste

1 medium red bell pepper (chopped)

1/2 cup brown (or green lentils, soaked for 2 or more hours, drained & rinsed, *see note)

8 ounces tempeh (finely chopped)

2 small (or 1 medium/large white potato, peeled and chopped)

1/2 cup raisins

3/4 cup roughly chopped Spanish olives

1 tablespoon capers + 1 tablespoon brine liquid

15 ounce can tomato sauce

12 ounces water

salt and pepper to taste

freshly chopped parsley for garnish

Directions

Place olive oil in the Instant Pot on sauté mode. (**see note)

Once hot, add onions and garlic and cook for about 3 minutes until slightly softened.

Add bay leaf, spices, tomato paste and stir until combined. Cook 1 minute.

Add red pepper, cook another 1-2 minutes.

Turn sauté mode off and add all remaining ingredients to the pot. Stir to combine.

Place the lid on the Instant Pot, set to sealing position and cook on manual for 12 minutes.

Manually release pressure once done cooking. Stir, adjust seasonings (salt & pepper) as needed, garnish with parsley and serve.

Nutrition

• Calories: 359 kcal
• Total Fat: 13 g
• Saturated Fat: 3 g
• Unsaturated Fat: 9 g
• Sodium: 946 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 7 g
• Total Sugars: 19 g
• Protein: 17 g