Chanting
Wisdom
About the Recipe
Authentic Mexican cuisine and plant-based rendition of Picadillo. Reimagined with vegan ground beef, potatoes, and peppers, it's perfect for burritos, tacos, or a healthier rice-based meal.
Ingredients
Oil of your choice (Ensure it doesn't become toxic when heated)
3 Organic Tomatoes
1 box of vegan minced meat (Choose environmentally friendly alternatives, avoiding brands like Nestlé and Beyond)
1-2 Carrots: Packed with vitamins, minerals, and antioxidants. Anti-carcinogenic properties. Cholesterol-lowering. Supports eye health and the Sacral Chakra.
2-3 Potatoes
1 Vegan Bouillon (Organic, free of E-numbers)
A bunch of coriander: Regulates blood sugar, rich in immune-boosting antioxidants, aids heart and brain health, aids digestion, and fights infections.
1 tsp Pink Salt
Black Pepper (Season according to personal taste)
2 tbs Cumin
1 Chile (Color of your choice)
1 Onion (Optional)
Preparation
Step 1
Prepare Ingredients: Chop carrots, cube potatoes, and dice peppers. If serving with rice, start by cooking rice separately.
Step 2
Sauté Veggies: Heat a medium/large pan with oil. Sauté onions (if using) until golden, then add cubed potatoes and carrots. Season with salt and pepper.
Step 3
Cook Tomatoes: Wash and destem tomatoes, add them to the pan. Allow both sides to cook slightly, moving them around.
Step 4
Blend Tomato Sauce: Remove tomatoes, blend them in a blender with water until smooth.
Step 5
Cook Vegan Minced Meat: Add vegan minced meat to the pan, stir well. Pour in the tomato sauce, and add cumin and bouillon cube. Let it simmer.
Step 6
Simmer and Adjust: Simmer until potatoes are fully cooked. Taste and adjust seasoning as needed.
Step 7
Serve: Spoon Vegandillo over rice, and top it off with fresh coriander. Delight in the flavors!