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The vegan picadillo tacos with kohlrabi were sponsored by Better Than Bouillon® as part of an Influencer Activation for Influence Central, and all opinions expressed in my post are my own.
Mexican cuisine is versatile and diverse. Many of the classic dishes are even vegetarian. We love how vegetables become the star of a meal by replacing animal proteins and using nuts and beans for texture and added nutrients.
I am using the original Mexican Beef Picadillo as the inspiration to create a vegan picadillo recipe with kohlrabi, jicama, walnuts, onion, jalapeño peppers, Mexican spices, and seasoned with Original Better Than Bouillon® Roasted Garlic Base.
The roasted garlic flavor is robust and perfectly complements the vegan picadillo. You don’t need to add salt as this condiment has enough to provide that delicious flavor.
Better Than Bouillon, why we love it?
When crafting vegetarian and vegan meals, it is essential to use products such as Better Than Bouillon® because they are vegetarian and vegan certified. Now you can add beef flavor to a classic onion soup that vegetarians and vegans can enjoy.
Better Than Bouillon is a concentrated vegetable paste that you can use for marinades, sauces, pasta, rice, beans, and all your family’s favorite dishes. We love this product since it helps us cooking delicious, satisfying meals.
But you can also create vegetarian broths instead of using canned for cooking your favorite soups and even for vegetarian pozole and chili. Better Than Bouillon is a perfect companion to your dishes as enhances the flavors of any meatless meal.
Better Than Bouillon has a variety of concentrated vegetarian pastes including a seasoned vegetable, roasted garlic, an organic seasoned vegetable base, a vegetarian no beef base, and a vegetarian no chicken base.
You can get more recipes, inspiration, and ideas by visiting the Better Than Bouillon website!
Learn the secret on how to make fabulous vegetarian dishes.
One of the secrets of vegetarian cuisine is the use of spices and seasonings to enhance the flavors of the vegetables and treat them as if they were meats.
This recipe for the vegan picadillo tacos is a good example. The finely chopped kohlrabi replaces the beef, and the diced jicama along with the walnuts provide texture.
After eating this vegan picadillo, you will understand how easy it is to use vegetables like if those were animal proteins — resulting in satisfying tasty dishes that you will crave not only for meatless Monday.
Jicama and Kohlrabi are tasty options for crafting vegan tacos.
Jicama and kohlrabi are tasty vegetables. One is a root, and the other is from the same family as the broccoli and the cauliflower. Kohlrabi is available year-round in certain areas, however, is also available frozen.
For the vegan picadillo recipe, we used frozen kohlrabi and fresh jicama. Some of you will wonder how we decided to cook the jicama when is typically served raw?
Jicama is a versatile ingredient. You can enjoy it raw in salads and slaws, but you can roast and sauté too. We are using it diced to resemble the classic potatoes you find in a Mexican style picadillo.
We didn’t want to use potatoes as with kohlrabi the jicama is a better pairing. The warmth of the cumin and the hot paprika give that unique smokiness that is a staple of Mexican flavors. Plus the roasted garlic flavor of the Better Than Bouillon base is what ties altogether.
Tacos aren’t complete without guacamole!
The vegan picadillo tacos we garnish with fresh spicy guacamole sauce. This sauce has avocado, tomatillo, jalapeño peppers. And instead of using salt we added Better Than Bouillon vegetable base. The result is fantastic!
Vegan Picadillo Tacos
- Food processor
- Chopping block
- measuring cups and spoons
- 1 teaspoon coconut oil
- 1/2 cup onion chopped
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon Original Better Than Bouillon® Roasted Garlic Base
- 2 cups jicama diced
- 1 jalapeño deveined and chopped
- 3 cups riced kohlrabi frozen or fresh
- 1 cup walnuts roughly chopped
- 1/2 teaspoon black pepper
- In a skillet add the coconut oil and melt. Then sauté the onion and add the cumin and the paprika and stir. Add the Original Better Than Bouillon® Roasted Garlic Base and combine with the ingredients.
- Integrate the jicama and the jalapeños. Add the riced kohlrabi and the walnuts. And finish with a pinch of black pepper.
- Warm corn tortillas and prepare the tacos adding some of picadillo, garnishing with cilantro, purple onion, and guacamole.
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I am definitely going to try this recipe in the upcoming weekend. Thanks for sharing the recipe with us. The recipe looks easy and doable.
Such great photos of this delicious meal! The spices sound perfect for a quick on the go meal.
I am a vegetarian and love Mexican food, so it was wonderful coming across your blog post. Will try this recipe of tacos for sure. Have to check if Better Than Bouillon is available in my area.
I will have to try this out. I have not tried too many vegan recipes but this really does look delicious. And I’m always for finding more healthy alternatives.
At our house, we love Taco Tuesday and will be adding this to the mix. And the best part, the prep and cook time is so fast!