Travel Recipes
We've taken on the challenge to be carefully working on a list of 50 simple and tasty vegetarian recipes!Easy to make and tasty! For now, in these old recipes we just use any meat alternative.
Use search to find a title. Click 'read more' to see the original version.This way you can still see
the original meat recipe.
Picadillo |
By Sushi | On |
Ingredients |
| 2 tablespoons olive oil |
| 1 pound ground vegetarian beef |
| 1/2 pound vegetarian chorizo sausage, chopped |
| 1 large onion, chopped |
| 1/2 cup chopped red bell pepper |
| 1/4 teaspoon cayenne pepper |
| 1/4 teaspoon ground cinnamon |
| 1 1/2 cups canned diced tomatoes |
| 3/4 cup vegetarian beef stock |
| 1 tablespoon white sugar |
| 1/2 cup raisins |
| 1/4 cup chopped pimento-stuffed green olives |
| 2 tablespoons apple cider vinegar |
| 1 tablespoon capers, drained |
| 1/3 cup slivered almonds, toasted |
| 1 tablespoon lime juice |
| 2 cloves garlic, chopped |
| 1 tablespoon ground cumin |
| 2 teaspoons chili powder |
| 1 teaspoon dried oregano |
| 1 teaspoon paprika |
| 1/3 cup slivered almonds, toasted |
| 1 tablespoon chopped parsley |
HOW TO MAKE
| HOW TO MAKE: |
|---|
| Heat the olive oil in a large skillet over medium heat. Add the ground vegetarian beef and chorizo sausage. Cook and stir until no longer pink, about 10 minutes. Drain off some of the grease, and stir in the onions and bell pepper. Cook until soft, then add the garlic. Season with cumin, chili powder, oregano, paprika, parsley, cayenne and cinnamon. Cook and stir for about one minute to release the fragrance. Pour the tomatoes and vegetarian beef stock into the pan, along with the sugar. Set the heat to low, cover, and simmer for 20 to 30 minutes. Stir the raisins, olives, capers and vinegar into the pan, and simmer uncovered for 5 minutes. Add the almonds and lime juice, and cook until they are heated, then serve.Enjoy! |
| SUCCESS! |
| “print” |
