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Tempeh Picadillo

proteins and fillings recipes Oct 07, 2020
Tempeh Picadillo

Say it with us: Peek-uh-dee-yo. Picadillo! Eating this Tempeh Picadillo is almost as fun as saying it! We veganized a Mexican-inspired version of this traditional recipe that we’re serving up this week on Picadillo Mexican Pizzas AND in Picadillo Tacos with Frijoles de Olla (join us free here!).

Tempeh Picadillo

 Prep time: 15 minutes  | Cook time: 35 minutes 

Makes 4 cups



1 Tbsp olive oil

3 garlic cloves, minced

1 onion, chopped

1 red bell pepper, seeded and de-ribbed and chopped

1 jalapeño, seeded and de-ribbed and minced 

4 roma tomatoes, chopped

1 cup Yukon gold potatoes, chopped (about 1 large or 2 small)

2 8-oz packages tempeh

1 Tbsp cumin

1 Tbsp oregano

¼ tsp chili powder

½ tsp paprika

½ tsp salt

¼ tsp freshly ground pepper

1 Tbsp apple cider vinegar

1 cup vegetable broth

½ cup tomato sauce

¼ cup chopped cilantro


 Tempeh Picadillo (continued)



  1. In a large skillet, heat the olive oil. Add the garlic, onion and peppers. Cook for 5 minutes until the onion is translucent. Stir in the tomatoes and potatoes.
  2. Crumble the tempeh into the skillet with the vegetables.
  3. Stir in the cumin, oregano, chili powder, paprika, salt, pepper and cider vinegar. Stir well and add the vegetable broth and tomato sauce.
  4. Cover and cook for 25 minutes or until the liquid is mostly absorbed.
  5. Remove from the heat and stir in the cilantro.


Gluten Allergy? Use a chickpea tempeh that is gluten-free or substitute 1 14-oz package of tofu.


Soy Allergy? Replace the tempeh with two cans of your beans of choice or a soy-free tempeh. Finely chopped seitan can also be substituted.


Spoiler Alert: Tempeh Picadillo will stay fresh in an air-tight container in the refrigerator for a week.


Batch it up!: Tempeh Picadillo is a Mexican-inspired recipe that can be used as a taco, burrito or enchilada filling.


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