Ingredients
Directions
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.
Turn heat down to medium and add the tomatoes, fresh garlic, thyme, garlic powder, and onion powder. Stir and cook for another 60 seconds.
Stir in the Worcestershire Sauce, Dijon mustard, lentils, peas, and corn. Cook for another 1–2 minutes until the legumes and corn are warm.
Divide your leafy greens between 4 plates and fill with 2–3 tablespoons of the vegan mince.
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 green bell pepper, use orange, 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
Directions
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.
Turn heat down to medium and add the tomatoes, fresh garlic, thyme, garlic powder, and onion powder. Stir and cook for another 60 seconds.
Stir in the Worcestershire Sauce, Dijon mustard, lentils, peas, and corn. Cook for another 1–2 minutes until the legumes and corn are warm.
Divide your leafy greens between 4 plates and fill with 2–3 tablespoons of the vegan mince.
If desired, add your favorite hot sauce or another sauce on top (see Chef’s Notes for ideas).