by Elena Johnson
As a long-time vegetarian, I’ve discovered many quick and easy ways to enjoy all the traditional Filipino flavors I grew up with, but without all the artery-clogging meat, dairy, and eggs. In this four-part series I’ll share with you the vegetarian version of a few of my favorite Filipino comfort foods – starting with Picadillo!
My meat-free version of Picadillo substitutes the ground beef with a meatless ground Chorizo. The Chorizo is already seasoned and cooked, so you’ll save time typically spent browning and draining ground beef.
1 Tbsp. olive oil
1 large onion, diced
12 oz. Tofurky Chorizo
14 oz. can tomato juice
1 lg. potato, cut into ¼ inch cubes
Salt and pepper to taste
1 cup peas
Steamed rice for serving
Cook onion in oil in large sauté pan over medium heat until translucent. Add Chorizo, tomato juice, potatoes, salt, and pepper. Simmer over medium-low heat until potatoes are tender, adding a little water if the liquid evaporates too quickly. Stir in the peas and heat through. Adjust seasoning and serve over steamed rice.
About the Author
Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing these vegetarian versions of Filipino comfort food with friends, relatives, and those unfamiliar with the flavors of the Philippines. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit TryVeg.com. Questions/feedback: email firstname.lastname@example.org.