Cuban-Style Black Bean & Seitan Picadillo with Cilantro-Lime Cauliflower Rice

Ingredients

• 150 grams seitan, crumbled, or store-bought vegan ground meat
• 0.75 cup black beans, cooked, canned or cooked from dried
• 0.75 cup diced tomatoes, fresh or canned
• 0.25 cup yellow onion, diced
• 3 tablespoons green olives, sliced, pitted
• 2 tablespoons raisins, unsulfured
• 2 cloves garlic, minced
• 0.5 teaspoon cumin
• 0.25 teaspoon oregano, dried
• 0.25 teaspoon smoked paprika
• 1 small bay leaf
• 2 tablespoons olive oil
• 0.25 cup vegetable broth
• 2 cups cauliflower rice, fresh or frozen
• 1 tablespoon lime juice, fresh squeezed

Instructions

1. 1

   Heat 1.5 tablespoons olive oil in a skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened.

2. 2

   Add minced garlic and cook for 30 seconds until fragrant.