This is a light and bright vegan dinner that is perfect for easy weeknight cooking. With olives and artichokes adding flavor to the effortless Impossible meat, this dinner is refreshing and delicious.
1/2 cup white onion, diced
2 tbsp olive oil
1 package of Impossible vegan ground meat
1/3 cup diced artichokes
1/4 cup diced olives
1 tsp onion powder
1 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
1 head butter lettuce
top with 1/2 cup cucumber, diced
1/2 cup cherry tomatoes, diced
¼ cup vegan feta
1 large sweet potato
Slice sweet potato into wedges and bake in toaster oven or conventional oven at 435 degrees for 25 minutes.
Chop ½ cup cucumber and ½ cup cherry tomatoes, and set aside.
While sweet potato wedges are baking, dice ½ cup onion and add to a pan with 2 tbsp olive oil. Let onions cook for about 10 minutes until they start to turn translucent. Stir occasionally to prevent sticking.
Open a package of thawed Impossible vegan ground beef and add to the skillet with the cooking onions. Reduce heat to low-medium.
While this is cooking, chop 1/3 cup artichokes and ¼ cup of olives into small pieces, and add to the pan with onions and vegan meat. This should cook for another 5 minutes, or until the vegan meat has browned.
Add in 1 tsp of garlic powder and 1 tsp of onion powder, along with 1/8 tsp salt and 1/8 tsp pepper. Stir. Turn to low and allow flavors to simmer for 5 additional minutes while sweet potato wedges finish cooking.
Remove leaves of from head of lettuce, and plate three lettuce cups per person.
Turn burner off, and scoop ground meat filling into lettuce cups. Top with cucumbers, tomatoes, and vegan feta.
Remove sweet potato wedges from toaster oven and add to plates. Serve.