Tempeh Picadillo
Latin American
Ingredients
1 Tbsp Oil
1 Small onion, finely chopped
1 Red pepper, diced
2 Cloves of Garlic, minced
1 Green chili, de-seeded and minced**
1-1/2 tsp Ground cumin
3/4 tsp Oregano
Dash of cinnamon
1/2 tsp Salt
1 x 8oz/225g Pkg Tempeh*
1 x 400g/14oz Can Chopped tomatoes
1 Tbsp Tomato paste
1/2 Tbsp Red wine vinegar
1/4 C Raisins
1/4 C Pitted green olives, halved
1 1/2 tsp capers, chopped
Directions
Warm the oil in a large frying pan over medium heat. Add the onion and pepper and sauté for approx 10 minutes, or until softened.
If using Impossible chuck, add and cook to brown at this pint, then add the other ingredients and skip the tempeh.
Add the garlic, chili, spices and salt and continue to cook for a further couple of minutes. Crumble the tempeh into the pan using your hands (or pulse briefly in a food processor to crumble before adding to the pan).
Add all the remaining ingredients, except the olives, and stir well to combine.
Cover and simmer for 10-15 minutes until thick but still saucy. If you need to reduce the liquid, remove the lid and simmer uncovered.
Stir through the olives and cook for another minute to warm through. Check seasoning. Serve.
Notes
*I used tempeh here and have done so in similar ways before as I really love how it absorbs flavours and retains its meaty texture, even after crumbling. You could also use tofu, though it wouldn’t be so firm, or even try ground mushrooms and walnuts like I did for my Vegan Turkish Pizza.
**I actually used a jalapeno and the resulting dish was very mild. If you’d prefer a little extra heat, I’d suggest using a hotter chili like a Serrano, or else just add chili powder or even cayenne to taste!