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.
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).