I’m a fan of this dish because it’s pretty dang quick to make for a Meatless Monday, only takes one pan, and features some of my favorite Mediterranean flavors like olives and artichokes. Plus I love that it also highlights a lot of raw ingredients for a healthy balanced dinner even when you’re pinched for time.
This meal:
is gluten free
is vegan/plant – based
is ready in under 30 minutes
makes great left overs
is easy to meal prep for lunch the next day
- To make this meal you will need:
- onion
- vegan meat ( I used Impossible brand burger that I found at Sprouts Market)
- artichokes
- olives
- onion and garlic powder, salt and pepper
- cucumber and tomatoes
- lettuce
- sweet potato (optional side)
- vegan feta
How to make Vegan Ground beef lettuce cups:
I decided to add a healthy complex carb as a side dish and went with the classic sweet potato fries. Although super easy to make, these take the longest to bake, so I always start here.
Grab a hefty sized sweet potato if you plan on sharing this meal or making enough for leftovers. Slice sweet potato into wedges and put into the toaster oven or conventional oven to bake at 435° for 25 minutes. I don’t spray mine with olive oil or put any spices on it during cooking, but you really can’t go wrong with garlic powder or salt and pepper if you like. You’ll know these are done when they’re soft enough to poke a fork through.
Next, prep your veggies. Chop ½ cup cucumber and ½ cup cherry tomatoes, and set aside. These will be your toppings and don’t need to be cooked.While sweet potato wedges are baking, you can get started on your main dish. Dice ½ cup onion and add to a pan with 2 tbsp olive oil. I used a white onion, but any kind works for this recipe. Let onions cook for about 10 minutes until they start to turn translucent. Stir occasionally to prevent sticking to the pan.
Open a package of thawed Impossible vegan ground beef and add to the skillet with the cooking onions. Reduce heat to low-medium. You can still use the meat if you forgot to thaw it, just cook a little longer at a lower temp in the skillet. I also like to use a wooden spatula to scrape some of the cooked portions off to allow the inside to thoroughly cook.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.
At this point, add in 1 tsp of garlic powder and 1 tsp of onion powder, along with 1/8 tsp salt and 1/8 tsp pepper, and mix the whole thing together. Turn the burner to low and allow flavors to simmer for 5 additional minutes while sweet potato wedges finish cooking.Next grab the butter lettuce and remove leaves of from the head. I usually do about three lettuce cups per person. Put the lettuce cups on the plate and turn your burner off. Scoop the ground meat filling into the lettuce cups, and then top with cucumbers, tomatoes, and vegan feta.
By now, your taters should be done cooking. Remove sweet potato wedges from toaster oven and add to plates. These are excellent dipped in ketchup, with vegan mayo, or just plain.
Applications and Storage:
What are some other ways to enjoy this mix? Well if you don’t have butter lettuce handy to make lettuce cups, you can sprinkle the vegan beef mixture over top of any other leafy greens for a salad. This would be great over spinach, Romaine, or even a warm kale salad.Want to take it on the go? Fill a pita or wrap with this mix and have it cold for lunch. Hint: this would also be amazing with this vegan yogurt and dill dipping sauce in this post.
This Mediterranean vegan ground meat should stay good in the fridge for up to three days. I would store it separate from the lettuce so the lettuce doesn’t get too soggy.
3
Lauren Waterman, Chickpea & Herb
5 Min
20 Min
25 Min
Mediterranean Vegan Ground Beef Lettuce Cups
Ingredients
- 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
Instructions
- 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.
Recommendations:If you are a new vegan or are curious about plant based lifestyle: Please join our Facebook Group: New Vegan Recipes and Advice Community to ask questions about vegan recipes, lifestyle, personal products, restaurants in your area etc. It’s a forum and support group full of other plant-based food bloggers and seasoned vegans who would love to help you o your journey! As always, if you make this Mediterranean lettuce cup recipe, tag me on Facebook or Instagram, and let me know how it goes! You can also check out my Pinterest page for more easy weeknight dinner inspiration. If you liked this recipe, you might also enjoy some of my other favorite quick dessert and appetizer recipes to match! See some of my favorite recommendations below: Appetizers:
Easy, Gluten Free White Bean Cauliflower Hummus
Desserts:
Gluten Free Chocolate Cupcakes with Sweet Potato Peanut Butter Frosting
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