Tempeh Picadillo

Tempeh Picadillo Recipe

By Batch Cooking Club

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 35 minutes


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


1In 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.

2Crumble the tempeh into the skillet with the vegetables.

3Stir in the cumin, oregano, chili powder, paprika, salt, pepper and cider vinegar. Stir well and add the vegetable broth and tomato sauce.

4Cover and cook for 25 minutes or until the liquid is mostly absorbed.

5Remove from the heat and stir in the cilantro.

6Gluten Allergy? Use a chickpea tempeh that is gluten-free or substitute 1 14-oz package of tofu.

7Soy Allergy? Replace the tempeh with two cans of your beans of choice or a soy-free tempeh. Finely chopped seitan can also be substituted.

8Spoiler Alert: Tempeh Picadillo will stay fresh in an air-tight container in the refrigerator for a week.

9Batch it up!: Tempeh Picadillo is a Mexican-inspired recipe that can be used as a taco, burrito or enchilada filling.

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