Picadillo is a cuban dish, usually made with ground or shredded beef. The texture is similar to chili, but the flavor is not. Here is my vegan version.
A Cuban dish with the ease of a dump cake
Fill a coffee cup half-way with raisins, cover with rum (any booze), and let soak overnight. If you’re in a big hurry, nuke it for a minute or two, instead.
Dump a can of chopped (no salt added) tomatoes and a can of rinsed black beans into a medium-sized crock pot, and turn the heat up.
Chop and rinse half a small jar of green olives, and add to crock pot. Rinse a small can of sliced or chopped black olives, and add to crock pot.
Throw in ¼ to ½ Cup chopped onions (optional).
Throw lots of ground cinnamon into a coffee cup. Throw in some other spices, too, such as cumin, oregano, basil, garlic, and cilantro, then stir together and dump into the crock pot. Just don’t add salt because of the residual salt in the olives.
Dump the soaked raisins into the crock pot, stir, and turn the heat down.
After about an hour, stir in about a cup of frozen veggie crumbles, and turn the heat up. We use MorningStar Meal Starters – Grillers Recipe Crumbles (usually in the grocer’s freezer next to the frozen Indian food).
In about 30 minutes, turn the heat down, and spoon into bowls. Serve over rice (optional). We also top it with sour cream, which is not vegan.
Here is a picture of the type of veggie crumbles we use: