Despite being 100% vegan, soy and gluten-free, these taste remarkably similar to the chicken-filled lettuce wraps at your favorite Asian restaurant. Coconut aminos give them a rich umami flavor, while sriracha adds just the right amount of heat. Perfect for a party or just dinner for two!
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INGREDIENTS
- 1.5 c. Plain Longéve Crumbles, dry
- ¼ c. coconut aminos
- 2 tsp. toasted sesame oil
- 1 tsp. rice wine vinegar
- 1 Tbsp. almond butter
- 1" fresh ginger, peeled and grated (about 2 tsp.)
- 1 tsp. sriracha hot sauce, or to taste
- 2 Tbsp. vegetable or coconut oil
- 1 c. (about 4 oz) mushrooms, finely chopped
- ½ medium onion, diced
- 3 cloves garlic, minced
- 1 small carrots, peeled and grated
- 3 scallions, thinly sliced (reserve 1 Tbsp. for garnish)
- 1 8-oz. can water chestnuts, drained and diced
- Sea salt & black pepper, to taste
- 1 head Bibb lettuce, leaves gently separated
- 1 Tbsp. sesame seeds, toasted
- Dipping Sauce:
- ¼ c. 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
- Combine Longéve crumbles with 3/4 cup of hot water in a small bowl to rehydrate.
- In another small bowl, whisk together coconut aminos, sesame oil, vinegar, almond butter, grated ginger and sriracha until smooth.
- Heat oil in a large skillet over medium-high heat. Add rehydrated Longéve crumbles and mushrooms, and cook, stirring frequently until mushrooms are soft and the mixture is beginning to brown about 3 – 4 minutes.
- Add diced onion, lower heat to medium, and cook for 3 – 4 minutes more, stirring frequently until onions are beginning to soften.
- Add minced garlic, carrot, scallions and diced water chestnuts and cook for 2 – 3 minutes more, stirring occasionally.
- Add prepared sauce mixture to 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 skillet from heat and let cool slightly.
- Prepare Dipping Sauce by whisking all ingredients together 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!
