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Asian Cuisine

VEGAN LETTUCE WRAPS

This lettuce wraps recipe is 100% vegan, soy and gluten-free, and still tastes remarkably similar to the chicken-filled lettuce wraps at your favorite Asian restaurant. Perfect healthy lettuce wraps for a party or just dinner for two!

8-10 Servings
II Difficulty
23 Ingredients
15 MIN Preparation
15 MIN Cooking
30 MIN Total Time
Unseasoned Plant-Based Protein Crumbles
Made With Longève

Unseasoned Plant-Based Protein Crumbles

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Three vegan lettuce wraps on a cutting board
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INGREDIENTS

  • ½ cup Longève Unseasoned Plant-Based Protein Crumbles, dry
  • ¼ cup coconut aminos*
  • 2 tsp. toasted sesame oil
  • 1 tsp. rice wine vinegar
  • 1 Tbsp. almond butter
  • 1-inch fresh ginger, peeled and grated (about 2 tsp.)
  • 1 tsp. sriracha hot sauce, or to taste
  • 2 Tbsp. vegetable or coconut oil
  • 1 cup (about 4 oz) mushrooms, finely chopped
  • ⅓ cup light brown sugar or coconut sugar
  • 3 Tbsp. toasted sesame oil
  • 1 -2 Tbsp. gochujang, plus more for serving
  • 3 scallions, thinly sliced (reserve 1 Tbsp. for garnish)
  • 1 8-oz. can water chestnuts, drained and diced
  • Sea salt and black pepper, to taste
  • 1 head Bibb lettuce, leaves gently separated
  • 1 Tbsp. sesame seeds, toasted
DIPPING SAUCE
  • ¼ cup coconut aminos* 
  • 1 tsp. toasted sesame oil
  • 1 tsp. rice wine vinegar
  • 1 tsp. agave nectar
  • 1 tsp. sriracha hot Sauce, or to taste
  • ¼ tsp. sea salt

INSTRUCTIONS

  1. Rehydrate Longève Crumbleswith ¾ cup of hot water in a small bowl.
  2. In another small bowl, whisk together coconut aminos, sesame oil, vinegar, almond butter, grated ginger and sriracha until smooth.
  3. Heat oilin a large skillet over medium-high heat. Add rehydrated Longève crumbles and mushrooms, and cook, stirring frequently until mushrooms are soft and the mixture is beginning to brown about 3 – 4 minutes.
  4. Add diced onion,lower heat to medium, and cook for 3 – 4 minutes more, stirring frequently until onions are beginning to soften.
  5. Add minced garlic,carrot, scallions and diced water chestnuts and cook for 2 – 3 minutes more, stirring occasionally.
  6. Add prepared sauce mixture from Step 2to skillet and stir well to combine. Let cook for an additional 2 – 3 minutes to blend flavors. Taste, and season with salt and pepper to taste. Remove the skillet from heat and let cool slightly.
  7. Prepare the dipping sauceby whisking together coconut aminos, sesame oil, rice wine vinegar, agave nectar, sriracha and salt in a small bowl. Spoon 3 to 4 tablespoons of filling mixture into prepared lettuce leaves and sprinkle with reserved scallions and toasted sesame seeds. Serve with dipping sauce and enjoy!

*COCONUT AMIN-WHO?: Coconut aminos is a soy free, gluten-free alternative to soy sauce made from the sap of the coconut plant. Its salty, umami flavor makes it the perfect substitute if you’re cooking soy and gluten-free, and it’s not hard to find in most grocery stores. Look for it near the soy sauce in the Asian foods section!

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