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!
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
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
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!