Vegetarian Picadillo Recipe

  • 2 tablespoons olive oil
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, chopped
  • 1/2 teaspoon cayenne
  • 1 onion chopped (medium)
  • 1/8 teaspoon ground cloves
  • 1 package frozen soy "ground beef"
  • 1/2 cup pimento-stuffed olives, sliced
  • 2 ripe tomatoes, chopped or chopped cherry tomatoes (large)
  • 1/4 cup slivered almonds, lightly toasted
  • 1/4 cup raisins
  • 2 tablespoons cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon Salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup cilantro chopped
Heat oil in a large nonstick skillet over medium/high heat. Add garlic and onion and cook for 2 minutes or until tender. Add frozen soy "beef" and heat through, stirring occasionally to avoid soy sticking. Stir in tomatoes, vinegar, sugar, salt, cinnamon, cumin, cayenne and cloves. Cover, reduce heat and simmer for 10 minutes to absorb flavors. (Refrigerate at this point if you want.) When ready to serve add olives, almonds, raisins and cilantro and heat through. Serve with rice, corn bread or tortillas. 4 large servings.
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