Vegetarian Lettuce Wraps
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
4
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Calories
241 kcal
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Course
Main Course
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Cuisine
Chinese
Vegetarian Lettuce Wraps
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Vegetarian Lettuce Wraps taste like a restaurant-quality meal, and you can make them at home in less than 30 minutes! They are a great source of plant-based protein, with loads of fresh flavor.
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Ingredients
Lettuce Wraps:
- 1 tablespoon olive oil
- 1 small yellow onion , diced
- 8 ounces mushrooms , roughly chopped
- ½ teaspoon fine sea salt
- 2 garlic cloves , minced
- 1 inch fresh ginger , minced
- 1 (16 oz) block extra-firm tofu
- 1 (8 oz.) can water chestnuts , drained & chopped
- 2 green onions , chopped
- 1 head butter lettuce , for serving
Sauce:
- ¼ cup tamari (gluten-free soy sauce)
- 1 tablespoon peanut butter
- 1 tablespoon blackstrap molasses
- 1 tablespoon toasted sesame oil
- 1 tablespoon Sriracha
Instructions
- Add the olive oil to a large skillet over medium high heat, and add in the onion, mushrooms, and salt. Stir until the veggies soften, about 8 minutes. Add in the garlic and ginger, and stir for 1 more minute.
- While the veggies are cooking, add the sauce ingredients to a small bowl and whisk well. Set it aside.
- When the veggies are tender, crumble the block of tofu between your fingers as you add it to the skillet. Add in the water chestnuts and prepared sauce, too. Stir well, until the tofu looks well coated in the seasoning. Then stir in the green onions last. (You can reserve some for topping if you like, too.)
- Taste the mixture and adjust any flavors to taste. You can add more salt to boost the flavor, a squeeze of lime juice, or a splash of maple syrup, if the mixture is tasting too tart or salty. Then serve the filling warm in the butter lettuce leaves. Leftover filling can be stored in an airtight container in the fridge for up to 5 days.
Notes
- • Nutrition information is for 1 of 4 servings, assuming you divide all of the filling and lettuce leaves equally between 4 plates. This information is automatically calculated, and is just an estimate, not a guarantee.
- • This recipe calls for regular tamari to keep it gluten-free, but you can use regular soy sauce if you prefer. I did not use the low-sodium version during testing, but you can if you need to.
- • For a soy-free lettuce wrap, you can use a can of drained & rinsed lentils instead of the tofu. In that case, try coconut aminos for a soy-free sauce, and season with extra salt, as needed to boost the flavor.
- • If you don't have butter lettuce on hand, romaine, bibb, iceburg, or cabbage leaves can be used instead. If you need to substitute the mushrooms in this recipe, try using 2 chopped carrots (about 1 cup diced) and 3 celery ribs (3/4 cup diced) instead.
Nutrition Information
Show Details
Calories
241kcal
(12%)
Carbohydrates
23g
(8%)
Protein
14g
(28%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Sodium
1289mg
(54%)
Potassium
646mg
(18%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
74IU
(1%)
Vitamin C
8mg
(9%)
Calcium
67mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1289mg | 54% |
| Potassium | 646mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 74IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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