Three Impossible Beef Lettuce Cups on a plate with lime wedges, filled with rice noodles, spiced plant-based beef, peanut sauce, and a fresh cucumber onion salad.

Entertaining

Impossible™ Lettuce Cups

6 Servings

22 Ingredients

By Impossible™ Foods Chef

Michael Melton

65’ Total time=20’ Cooking + 45’ Preparation

Impossible™ Beef Lettuce Cups are both refreshing and satisfying. Impossible™ Beef Meat From Plants brings the delicious meaty flavors a healthy lettuce cups recipe needs, and packs a protein punch. Complementing the Impossible Beef is a creamy, sweet and savory peanut sauce, and vermicelli noodles with a diced cucumber, Thai basil, cilantro, mint and red onion salad tossed in a vinaigrette.

This recipe is not too tricky, and comes together quickly if you divide and conquer tasks by splitting up the cook method. Roast the Impossible Beef in the oven. Meanwhile, boil the noodles on the stovetop, whisk the peanut sauce together in a bowl, and chop the veggies and toss with vinaigrette. Once everything's cooked and sauced up, you're ready to assemble.

This recipe is made with Impossible™ Lite Ground Beef Meat From Plants

Nutritional information Where to buy

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22 Ingredients

12 oz Package Impossible™ Lite Ground Beef Meat From Plants
Lemongrass, minced, 1 Tablespoon
Ginger, minced, 2 Tablespoons
6 cloves Minced Garlic
Tamari, 1 Tablespoon
Sambal Chili Paste, 2 Tablespoons
Sesame Oil, 0.25 Teaspoon
Agave, 0.5 Teaspoon
0.25 cup Grapeseed oil
Hoisin Sauce, 2 Tablespoons
Rice Wine Vinegar, 2 Tablespoons plus 0.5 cup
Dark Brown Sugar, 3 Tablespoons
Crunchy Peanut Butter, 0.5 Cup
Kosher Salt to taste
Cilantro, Roughly Chopped, 2 Tablespoons
Mint, Roughly Chopped, 2 Tablespoons
6 oz Rice Vermicelli Noodles
1/2 English Cucumber, Cored and Diced
1/2 Red Onion, Diced
Thai Basil, Roughly Chopped, 1 Tablespoon
Juice of 3 Limes
6 Romaine Heart Leaves, Washed and Dried

How to prepare

Step 1: Prep the Impossible Beef

Combine Impossible Beef with the lemongrass, tamari, 1 tablespoon of the sambal chili paste, sesame oil, agave, and half of the minced ginger and garlic (reserving the remaining half of each ingredient for the peanut sauce), and mix until well combined.

Step 2: Cook the Impossible Beef

Preheat oven to 375°F. For consistent cooking results, evenly crumble Impossible Beef mixture onto a parchment-lined sheet pan. Bake for 7-8 minutes, or until cooked through. Set aside.

Step 3: Make the Peanut Sauce

Combine the reserved ginger and garlic with hoisin sauce, 2 tablespoons rice wine vinegar, dark brown sugar, crunchy peanut butter, and half of the cilantro and mint. Mix until fully incorporated, and salt to taste. Set aside to let the ingredients bloom in the sauce. This sauce can be made 24 hours in advance, and kept refrigerated until ready to serve.

Step 4: Prepare Rice Vermicelli Noodles

Prepare noodles according to package instructions. Set aside to cool to room temperature.

Step 5: Make the Vinaigrette

Combine the remaining 1/2 cup rice wine vinegar with the lime juice, and whisk with the grapeseed oil and the remaining 1 tablespoon sambal. Salt to taste.

Step 6: Make the Salad

Combine Thai basil, and remaining cilantro and mint with diced cucumber and red onion. Toss with vinaigrette.

Step 7: Assemble the Lettuce Cups

Divide the vermicelli noodles equally among the romaine leaves. Top each lettuce cup with cooked Impossible Beef, peanut sauce and fresh salad. Serve and enjoy!