Vegan Argentinian Picadillo built on a savoury sofrito of onion and garlic, with plant-based meat browned and deglazed in balsamic vinegar and soy sauce. Crushed and diced tomatoes simmer low for thirty minutes with cumin, paprika, and oregano before green olives and raisins fold in for that classic sweet-and-savoury contrast. Fresh parsley finishes the picadillo, served alongside toasted brown rice tossed with steamed broccoli and carrots, plus garlicky green peas on the side. A bold, satisfying plate that fits right into your week.

Beyond Meat, brown rice, crushed tomatoes, diced tomatoes, broccoli, carrots, red bell peppers, green peas, green olives, yellow onion, fresh garlic, raisins, soy sauce, balsamic vinegar, olive oil, sunflower oil, fresh parsley, dried oregano, paprika, ground cumin, erythritol, bay leaves, kosher salt, black pepper.

Soy, wheat, sulphites.