There’s something irresistibly satisfying about the crunch of fresh lettuce wrapped around a flavorful, savory filling. These vegan lettuce wraps are a perfect example of how simple ingredients can come together to create a dish that’s both light and incredibly satisfying.
Inspired by the vibrant street food of Southeast Asia, this recipe takes the classic concept of lettuce wraps and adds a plant-based twist that doesn’t skimp on flavor or texture.
The filling combines crispy vegetables with a rich, umami-packed sauce, all tucked into cool, crisp lettuce leaves. Each bite offers a delightful contrast between the crunchy lettuce and the juicy, savory filling.
The secret? A mix of mushrooms, tofu, and finely chopped veggies that are sautéed to perfection and seasoned with a hint of ginger and garlic.
Perfect for a light lunch or a party appetizer, these vegan lettuce wraps are not only delicious but also incredibly versatile especially with Vodka Soda. They’re a great way to enjoy a healthy meal without sacrificing flavor.
Give them a try and share your own variations or favorite accompaniments!
Vegan Lettuce Wraps
Equipment
- Mixing bowl
- Wooden spoon
- Nonstick Skillet
- Paper towels
Ingredients
- ¼ tsp red pepper flakes
- 1 packages extra-firm tofu do not use silken
- 8 oz finely chopped baby bella cremini mushrooms
- 2 tbsp grapeseed oil or canola oil
- 4 green onions thinly sliced, divided
- 1 can water chestnuts drained and finely chopped
- 2 cloves garlic minced
- 8 large inner leaves romaine lettuce from a romaine heart
- 2 tbsp freshly grated ginger
- 3 tbsp hoisin sauce
- 1 tsp sesame oil
- Optional for serving: grated carrots additional red pepper flakes
- 2 tbsp rice vinegar
- 3 tbsp reduced-sodium soy sauce
Instructions
- In a small bowl, mix together the hoisin, soy sauce, rice vinegar, and sesame oil, then set aside.
- Press the tofu between paper towels to remove as much moisture as possible.
- Refresh the paper towels and press again.
- Heat 2 teaspoons of canola oil in a large nonstick skillet over medium-high heat.
- Once the oil is hot, crumble the tofu into the skillet, breaking it into small pieces as it cooks.
- Cook for 5 minutes, then add the diced mushrooms.
- Continue cooking until the remaining tofu liquid evaporates and the tofu begins to turn golden, about 3 more minutes.
- Add the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions, cooking until fragrant, about 30 seconds.
- Pour the prepared sauce over the tofu mixture, stirring to coat.
- Cook until you hear bubbling and the sauce is heated through about 30 to 60 seconds.
- Serve by spooning the tofu mixture into individual lettuce leaves.
- Top with the remaining green onions, grated carrots, and extra red pepper flakes if desired.
Notes
- For added crunch, consider sprinkling chopped peanuts or toasted sesame seeds on top of the lettuce wraps just before serving.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 169 kcal |
| Carbohydrates | 21 g |
| Protein | 11 g |
| Vitamin A | 5035 IU |
| Vitamin C | 6 mg |
| Iron | 3 mg |
| Sugar | 8 g |
| Calcium | 78 mg |
Helpful Tips For You!
Tip 1: Opt for gluten-free hoisin sauce and soy sauce, or use tamari as a substitute to keep the dish gluten-free.
Tip 2: Reheat the tofu filling gently in the microwave with a splash of water or stock to prevent drying out, or warm it in a skillet over medium heat. For a creative twist, mix the leftovers with rice or scramble them with eggs.