Vegan Beef and Brussels Sprout Skillet with Spiced Sweet Potatoes
Ingredients
- 1/4 medium red onion, finely chopped
- 1 tsp olive oil
- 5-6 oz plant-based ground meat substitute
- 1/4 lb Brussels sprouts, ends trimmed and cut into quarters
- 1/4 tsp each kosher salt and pepper
- 1 tsp cumin
- 1 tsp dried oregano
- 1 heaping tsp stone ground mustard
- 1/4 cup white wine
- Chopped fresh dill for serving
Sweet potatoes
- 1 large sweet potato or 2 smaller sweet potatoes, peeled and cut into fries
- 1 1/2 tbsp oil
- 1/2 tsp each kosher salt, pepper, cumin, dried oregano, garlic powder, nutritional yeast
Tahini sauce
- 2 tbsp pourable tahini
- juice of 1/2 lemon
- 1/4 tsp garlic powder
- salt and pepper to taste
- 1 tsp maple syrup or agave nectar
- 1 to 2 tbsp water to thin
Preparation
Prepare the tahini sauce by whisking all sauce ingredients together until smooth.
Toss the sweet potatoes in oil and seasonings and bake at 400 degrees F for 30 minutes, flipping halfway. Bake longer for crisper fries.
Meanwhile, cook the onions and plant-based ground meat substitute in oil for 5 minutes on medium heat.
Add the Brussels sprouts, salt, pepper, cumin, and dried oregano. Cook for 5 minutes, partially covered.
Add the white wine and cook until the Brussels sprouts are fork tender, allowing the liquid to mostly evaporate.
Stir in the mustard.
Serve topped with the tahini sauce and chopped fresh dill.
