Found in a number of Spanish-speaking countries, picadillo is a chopped meat stew that often includes olives and raisins. In this vegetarian version, textured vegetable protein (TVP) granules stand in for the meat. Like most stews, it’s even better reheated and served the next day.
Serving suggestion: Serve the stew over a mound of brown rice or pasta.
- 1¼ cups water
- 1 cup TVP granules
- 2 teaspoons olive oil
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 2 cups cubes (1-inch) butternut squash (12 ounces)
- ½ pound green beans, halved crosswise
- 2 cans (14½ ounces) no-salt-added stewed tomatoes, chopped with their juice
- ? cup raisins
- ¼ cup pitted green olives, coarsely chopped
- ½ teaspoon salt
- ½ teaspoon oregano
- ? teaspoon cayenne pepper
- In a large bowl, stir together ¾ cup of the water and the TVP until well combined. Let stand for 10 minutes to soften.
- Meanwhile, in a nonstick Dutch oven or flameproof casserole, heat the oil over medium heat. Add the onion and garlic, and cook, stirring frequently, until the onion is soft, about 7 minutes. Stir in the TVP until well coated.
- Add the remaining ½ cup water, the butternut squash, green beans, stewed tomatoes and their juice, raisins, olives, salt, oregano, and cayenne, and bring to a boil. Reduce to a simmer, cover, and cook until the butternut squash and green beans are tender, about 20 minutes.
Nutrition per serving: 250 calories, 5g total fat (1g saturated), 13g dietary fiber, 44g carbohydrate, 16g protein, 665mg sodium.
A good source of: beta carotene, fiber, folate, magnesium, potassium, vitamin C.
Also see Vegetarian 'Lasagna' with Fresh Dill.