I’ll admit, when I started cooking this I was not planning a full on vegan recipe. It wasn’t until I finished and sat down to eat that I though, “Well look at that…your girl didn’t even use butter!” which is a huge accomplishment.
I’ve tried to go vegan/vegetarian many times, but was never able to stick to it for long. Even living in a big city like Dallas, it is still a very inconvenient restriction in my opinion. However, what has worked for me is trying out meatless meals a few times a week. I started with Meatless Mondays, and gradually worked my way up to eating a few meatless meals a week without even forcing it.
As a newbie to the vegetarian/vegan/meatless/plant-based (you get the point) world, it has been very challenging to come up with meatless recipes that aren’t pasta or Mexican stuffed vegetable of choice. I received the Impossible Meat in my Imperfect Produce box, and decided I would create a meatless spin-off of the Defined Dish Sloppy Jane recipe.
We loved it, so I hope you do too! Don’t forget to leave a review, or tag me on instagram if you decide to try it out!
Prep Time 15 minutes
Cook Time 60 minutes
Serves 4 people
- 1 (16 Oz.) Package Impossible Burger Ground (This one.)
- 1 (15 oz.) Can Brown Lentils
- 1 Cup Finely Chopped Mushroom
- 3 tbsp Extra Virgin Olive Oil
- 1 Medium Yellow Onion – Diced
- 4 Cloves of Garlic – Minced
- 1 Medium Green Bell Pepper, Finely Diced
- 1 Tbsp Yellow Mustard
- 3 oz. Tomato Paste (About 1/2 of a can, or 3 tbsp.)
- 1/4 Cup Coconut Aminos
- 2 tbsp Brown Sugar
- Garlic Powder – to taste
- Onion Powder – to taste
- Salt – to taste
- Pepper – to taste
- 4 Medium Sweet Potatoes
- Salt & Pepper to taste
- Start by pre-heating the oven to 400º. *Carefully* poke several holes in each sweet potato using a fork or a knife. Individually wrap each potato in foil, place on a baking sheet and bake for 45-60 minutes, until the potatoes are fork tender all the way through.
- After the potatoes have been in the oven for about 20-30 minutes, begin making the “meat” mixture by heating your olive oil in a large skillet over Medium-High heat.
- Add in diced onion, garlic and bell pepper and saute until slightly tender, about 4 minutes.
- Add in your Impossible Beef, and cook until browned, about 7 minutes. Then, add in drained lentils, chopped mushrooms and seasonings. Stir to combine.
- Lower heat to Medium, and mix in mustard and tomato paste with meat and veggies.
- Pour in coconut aminos and brown sugar, and mix.
- If necessary, reduce heat to Low to keep the meat mixture warm while your potatoes finish baking.
- To Serve: Split potato in half and mash with fork. Pour meat mixture over the potato, and top with finely chopped parsley if desired.
- You can use 4 small/medium size potatoes, or 2 very large ones and serve 1/2 per person.
- Impossible Beef is the only brand of plant based “meat” I have tried, which is why I am recommending it here. Feel free to try any other brand of plant based ground beef.
- If you’re not into the Vegan thing, just swap Impossible Beef for 1 pound of ground beef.