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5 from 12 votes
Mediterranean Walnut Picadillo - Plant-based Pantry Recipe
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Mediterranean Walnut Picadillo
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

A plant-based hash of pantry staples that uses walnuts as the ground "meat" -- vegan, Paleo, Whole30 and low carb.

Course: dinner, entree, lunch
Cuisine: Mediterranean, vietnamese, vegetarian, vegan
Keyword: keto, no meat, paleo, skillet, walnuts
Servings: 6 servings
Calories: 346 kcal
Ingredients
  • ½ pound raw California walnuts
  • 1 tablespoon coconut oil
  • 2 cloves minced garlic or 1 tsp. garlic powder
  • 1 tablespoon all-purpose Greek Seasoning like Cavendar’s Greek Seasoning
  • 2 teaspoons smoked paprika
  • 1 teaspoon black pepper
  • 2 teaspoons dried parsley
  • 1 cup petite-diced tomatoes from can
  • ½ cup white cooking wine or water
  • 2/3 cup chopped dates or other dried fruit
  • 1/3 cup chopped olives of any kind from jar, can or tub
  • Optional: fresh mint for garnish I had some in my garden!
  • Serving Suggestion: Serve over rice pasta, or riced/spiralized vegetables.
Instructions

  1. Add raw walnuts to bowl, cover with cool water and let soak for 30 minutes. Then, drain and rinse and pour out on a clean dish towel to lightly pat dry.

  2. Add walnuts to food processor and pulse on/off for approximately 15 seconds, or until coarsely chopped. Do not over process or walnuts will turn into a nut butter.

  3. Add coconut oil to large skilled, bring to medium heat. Add walnuts and saute, stirring frequently for 5 minutes or until starting to toast.

  4. Add garlic, Greek seasoning, paprika, parsley and pepper to skillet and continue to cook another 1 minute to bloom spices.

  5. Add canned tomatoes, cooking wine (or water), dates and olives and continue to cooking over medium heat, stirring frequently, for another 4 minutes until heated through and thickened up.

  6. Serve as-is, or over rice. Other serving ideas include pasta, alternative pastas, riced vegetables, on pita bread, etc.