Tempeh is seriously magical -- they can pretty much take the place of meat in any meat dish. Meat picadillo is definitely tasty, but if there is also a vegan or vegetarian alternative to this recipe. And it tastes just as amazing. With a side of white rice, you've got yourself a really great meatless meal.
Here's one of my favorite Cuban meals -- meatless!
What You'll Need:
1 8oz package of flax tempeh, crumbled (or ground crumbles from Morning Star/Boca)
1 onion chopped
1/2 clove garlic, minced
4 large pitted green olives, quartered
1/2 Green bell pepper, chopped
1 pack of sazon
2 TBS olive oil
2/3 cup tomato sauce
2 fresh jalapeno peppers, chopped
How To Make It:
In large skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and all of the bell pepper. Cook for 5 minutes. Add the crumbled tempeh and stir frequently, until onions are soft and tempeh is slightly browned. Stir in the sazon packet. Add tomato sauce and green olives -- cook another five minutes. Reduce heat to med low and cover, simmer 10 to 15 minutes.
Service with white rice and if you want, black beans!