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Vegetarian Asian Lettuce Wraps


  • 16 Boston Bibb or butter lettuce leaves
  • 1 pound vegetarian ground crumbles (Ex:Boca, Morning Star Farms)
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • cloves fresh garlic, minced
  • 1 tablespoon soy sauce
  • 1/4 cup Thai peanut sauce
  • 2 teaspoons minced pickled ginger
  • 1 tablespoon rice wine vinegar
  • Asian chile pepper sauce (optional)
  • 1 (8 ounce) can water chestnuts, drained and finely chopped
  • 1 bunch green onions, chopped
  • 2 teaspoons Asian (dark) sesame oil
  • How to make it

    • Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
    • In a medium skillet over high heat, cook the crumbles in 1 tablespoon of olive oil, stirring often and reducing the heat to medium, if necessary.
    • Drain, and set aside to cool.
    • Cook the onion in the same pan, stirring frequently.
    • Add the garlic, soy sauce, peanut sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir.
    • Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.
    • Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center.
    • To serve, allow each person to spoon a portion of the crumbles into a lettuce leaf.
    • Wrap the lettuce around the crumbles like a burrito, and enjoy!
    • *Suggestions for lunch packing: Prep the lettuce and filling separately the night before, store. In the morning keep them separate in smaller tupperware containers, along with a spoon! When it’s time to eat just spoon the filling into your lettuce so they don’t stay wrapped up and get soggy during the morning. 

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