Filipino Picadillo

Filipino Picadillo

Servings 6


  • 1 tablespoon olive oil
  • 1 large onion diced
  • 12 ounces vegan chorizo try Tofurky
  • 1 14-ounce can tomato juice
  • 1 inch large potato cut into ¼ cubes
  • Salt and pepper to taste
  • 1 cup peas


  • Cook onion in olive 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.
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