I am very aware that picadilllo is a meat hash. But when you feeding someone with food allergies, you figure it out.
Vegan Picadillo
2 tablespoons olive oil
1 potato, chopped into chunks
1 sweet potato, peeled and chopped into chunks
1 cup frozen mixed vegetables
1/2 to 1 cup raisons
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons cinnamon
1/8 teaspoon cayenne
In a large skillet, over medium heat, pour the oil.
Dump in the potatoes and sweet potatoes. Add in the raisons. I usually let this brown up a bit and give it a good stir and cover. I check back in ten minutes to see how everything is going and then add in the frozen vegetables if the potatoes seem about half way done. I cover again. In ten minutes or so, I add the spices. Stir REALLY well. Cover and let meld for a few minutes.
I serve this with flour or corn tortillas.
This is a kitchen sink recipe. Sometimes I add onion and garlic. Sometimes there are no mixed vegetables. Sometimes it is every vegetable in the refrigerator that needs to be used. Just no meats.