Dora Stone: Vegan Picadillo

Dora Stone

Instagram: @dorastable

Dora is the chef, recipe developer, and photographer at and Mi Mero Mole. Born and raised in Mexico and a graduate of the Culinary Institute of Americain New York, she adopted a vegan diet to take control of her health. She is passionate about teaching others the benefit of a plant-based lifestyle and is the author of Vegan Tamales Unwrapped: a step-by-step guide to sweet and savory tamales.

Dora has been featured in Parents Latina Magazine, Buzzfeed, Vegnews Magazine,,,,, and She has worked extensively with the Physicians Committee of Responsible Medicine in the development of their app and was a contributor to Dr. Neil Barnard’s book The Vegan Starter Kit.

To learn more about Dora’s story check out this video

Vegan Picadillo

Picadillo is one of those dishes that is a staple in every Mexican household. It is super easy to make and kids tend to love it. In northern Mexico it is traditionally made with onions, garlic, chiles, and potatoes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 292kcal
Author Dora S.


  • ½ lb. Brown lentils , cleaned and picked
  • ½ Onion, yellow
  • ¼ Onion, yellow, finely chopped
  • 1 Bay leaf
  • 2 Garlic cloves minced
  • 1 Chile chipotle, in adobo
  • 3 Plum tomatoes, large
  • 1 Carrot, peeled, diced
  • 1 Russet potato, small, diced
  • ½ tsp. Cumin, ground
  • ¼ tsp. Oregano, dry
  • 3 cups Vegetable broth or lentil cooking liquid


  • Place lentils in a medium pot and cover with water. Add bay leaf and half of your onion, left whole. Bring to a boil and turn heat down to a simmer. Let simmer for 15 min, until lentils are slightly tender. Set aside.
  • Place tomatoes and chipotle pepper in blender, and process until smooth. Set aside.
  • Set a pot over medium heat, add 1/4 cup of water. Add chopped onion and sweat for 2-3 minutes. Add minced garlic and sweat for 3 minute more.
  • Drain lentils and reserve cooking liquid. Mash the lentils with a fork to break them up a bit.Pour lentils into the pot and stir to combine with onion and garlic.
  • Pour the tomato-chipotle mixture into the pot and let cook for 2 min. or until you notice that the tomato puree is changing into a dark red color.
  • Add 3 cups of the lentil cooking liquid, diced carrot and potato, cumin, oregano, and season to taste.
  • Bring to a simmer and cook until vegetables are tender, about 20 min.


  • Even though this recipe calls for only cumin and oregano you could add a pinch of cinnamon.
  • If the picadillo seems too dry you can add additional liquid as needed.
  • For a flavor reminiscent of knorr suiza, one of the most used condiments in Mexican you can use Better Than Bouillon, No Chicken Base
  • Serve with warm corn tortillas and Mexican rice. Enjoy!

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Paul Turner

Paul Turner co-founded Food for Life Global in 1995. He is a former monk, a veteran of the World Bank, entrepreneur, holistic life coach, vegan chef, and author of 6 books, including, FOOD YOGA, 7 maxims for soul happiness.

MR. Turner has traveled to 72 countries over the last 35 years helping to establish Food for Life projects, train volunteers, and document their success.

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