VEGAN PICADILLO {aka Giniling - Filipino Food}

Vegan Picadillo c2014 TRC 1.jpg

Growing up, my Mom would have this dish on the table in minutes along with cooked jasmine rice. Of course she used ground beef or ground pork, sometimes both. Later I found out her secret, she would pre-cook the ground meat, and then put them in individual ziploc bags (about 1 cup portions) and freeze them. And when she needed cooked ground meat, it was already done. Genius!

This dish has many names around the world, and many variations. In Latin countries its called Picadillo, in the Philippines its called Giniling. I've seen it soupy or the way I make it. You'll see in my notes below, the different options, such as adding green bell peppers or golden raisins. I left out the green bell peppers because I'm not a fan. When I'm making savory empanadas then I'll add the raisins to the dish.

Y'all know I'm not a vegan, but we were having very close family friends (practically cousins) over and I needed to make a vegan dish. The recepient of this dish had two large bowls and he took home some. I would say he loved it. We love it too! You would never know its meatless. Nevaaa!

VEGAN PICADILLO {aka Giniling - Filipino Food}

Serves 4 to 6


  • 2 tablespoons olive oil

  • 2 large red potatoes, cubed

  • 1 medium carrot, peeled and cubed

  • 1 small onion, diced

  • 2 garlic cloves, minced

  • 1 (12 ounce) package Veggie Protein Crumbles (I used Lightlife's Smart Ground)

  • 3 tablespoons tomato paste

  • 1/2 cup water

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • pinch red pepper flakes

  • 1/2 cup frozen green peas


<making the dish>

  • Heat oil in a large non-stick pan with high sides over medium heat.

  • Add the potatoes and carrots, cook for 5 to 7 minutes or until the potatoes are slightly browned. Stir occassionally.

  • Add the onions and minced garlic, cook for another minute.

  • Add the veggie protein crumbles, break apart and stir.

  • Add the tomato paste, water, salt, pepper and red pepper flakes.

  • Mix well, and cook for another 5 minutes. Stir occassionally.

  • Turn off heat. Add the frozen green peas and mix well.

  • Season to taste with salt and pepper.



  • Keep the skin on the potatoes.

  • The veggie protein crumbles are already cooked, time saver!

  • I always have the 4.5 ounce tube of tomato paste in the fridge at all times for dishes like this. You can also buy the small can, and freeze the rest.

  • You can add 1/2 of a green bell pepper, diced, if you like; when you add the veggie protein crumbles. But I'm not a fan of green bell peppers, so I left it out. Thank goodness so is our friend who I made this dish for.

  • You can also add a 1/2 cup of golden raisins after you add the tomato paste, etc. I chose to leave this out because I'm not making empanadas. (That's for another recipe.)

  • Do not cook the green peas. Add the frozen peas as they are, to keep its vibrant color. Once mixed in, the dish will take care of the peas.

#food #recipes #whatsfordinner #vegetarian

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