Picadillo
[Vegan]

For the Sauce:

1. Preheat oven to 425°F degrees, roast the tomatoes and onion for 20 minutes.
2. Meanwhile, cover the guajillos with hot water and allow them to soak for 10 minutes.
3. In your blender combine all sauce ingredients including the soaked guajillos, season with salt and blend until smooth.

For the Crumbles:

1. Combine the TVP and vegetable stock and let it sit for 5 minutes, until the stock is absorbed.
2. In a large non-stick and deep sauté pan over low-medium heat, sauté the onions and garlic clove with 2 tablespoons of oil. Cook until onions are soft about 3-5 minutes.
3. Follow by adding the rehydrated TVP, potatoes, and carrots, combine with onions, season with salt. After everything is combined add the tomato sauce, cover and simmer for 20 minutes.
4. Serve with rice and/or tortillas, pickled jalapeños and lime, enjoy!