Vegan Mince Lettuce Tacos

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< 1 min read
Summary

Mince traditionally includes meat, but can be easily turned into plant-based goodness by combining plenty of minced or diced vegetables with legumes and herbs. Make this dish your own by mincing or dicing any veggies you need to use up, and then adding them to the lentil, pea and corn mixture. Make this for the week and use it as a side dish, on top of rice, in grain bowls or as tacos in these lettuce wraps.

Yields4 ServingsPrep Time15 minsCook Time7 minsTotal Time22 mins

Ingredients

 1 cup onion (diced)
 ½ cup carrot (diced)
 ½ cup organic celery (diced)
 ½ cup organic green bell peppers (diced)
 4 garlic cloves (minced)
 ½ cup organic tomatoes (diced)
 1 tbsp fresh thyme (minced)
 ½ tsp garlic powder
 ½ tsp onion powder
 2 tbsp worcestershire sauce (vegan)
 2 tsp dijon mustard
 2 cups lentils (green or brown, cooked)
 ½ cup green peas (fresh or frozen)
 ½ cup organic corn (fresh or frozen)
 6 organic large leafy green wraps (romaine, chard or collards), + 2 if desired

Directions

1

Heat a large stovetop pan over medium-high heat. Add the onion, carrots, celery and peppers. Cook until the onion is translucent, about 3–4 minutes. Add 1–2 tablespoons of water to deglaze the pan as needed.

2

Turn heat down to medium and add the tomatoes, fresh garlic, thyme, garlic powder, and onion powder. Stir and cook for another 60 seconds.

3

Stir in the Worcestershire Sauce, Dijon mustard, lentils, peas, and corn. Cook for another 1–2 minutes until the legumes and corn are warm.

4

Divide your leafy greens between 4 plates and fill with 2–3 tablespoons of the vegan mince.

5

If desired, add your favorite hot sauce or another sauce on top (see Chef’s Notes for ideas).

Chef's Notes

Substitutions
For the onion, use red, white or yellow, or use shallots.

For the bell pepper, use orange, green, yellow or red.

Use garden tomatoes or any organic variety from your grocery store or local market.

Prep Ahead
Cut the carrots, onions, celery and peppers ahead of time and store in an airtight container in the refrigerator for up to 3 days before making the recipe.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Ingredients

 1 cup onion (diced)
 ½ cup carrot (diced)
 ½ cup organic celery (diced)
 ½ cup organic green bell peppers (diced)
 4 garlic cloves (minced)
 ½ cup organic tomatoes (diced)
 1 tbsp fresh thyme (minced)
 ½ tsp garlic powder
 ½ tsp onion powder
 2 tbsp worcestershire sauce (vegan)
 2 tsp dijon mustard
 2 cups lentils (green or brown, cooked)
 ½ cup green peas (fresh or frozen)
 ½ cup organic corn (fresh or frozen)
 6 organic large leafy green wraps (romaine, chard or collards), + 2 if desired

Directions

1

Heat a large stovetop pan over medium-high heat. Add the onion, carrots, celery and peppers. Cook until the onion is translucent, about 3–4 minutes. Add 1–2 tablespoons of water to deglaze the pan as needed.

2

Turn heat down to medium and add the tomatoes, fresh garlic, thyme, garlic powder, and onion powder. Stir and cook for another 60 seconds.

3

Stir in the Worcestershire Sauce, Dijon mustard, lentils, peas, and corn. Cook for another 1–2 minutes until the legumes and corn are warm.

4

Divide your leafy greens between 4 plates and fill with 2–3 tablespoons of the vegan mince.

5

If desired, add your favorite hot sauce or another sauce on top (see Chef’s Notes for ideas).

Vegan Mince Lettuce Tacos