These taste remarkably like the chicken-filled lettuce wraps at your favorite Asian restaurant, yet are completely vegan. Coconut Aminos give them rich Umami flavor while Sriracha adds just the right amount of heat. Perfect for parties or dinner for two.
INGREDIENTS
- 1.5 c. Plain Longève Crumbles, dry
- ¼ c. Coconut Aminos
- 2 tsp. Sesame Oil
- 1 tsp. Rice Wine Vinegar
- 1 Tbsp. Almond Butter
- 2 tsp. Ginger, grated
- 1 Tbsp. Sriracha Hot Sauce
- 1 Tbsp Vegetable or Olive Oil
- ½ Yellow Onion, diced
- 1 c. Bella Mushrooms, finely chopped
- 3 cloves Garlic, minced
- ½ c. Carrots, grated
- Salt & Freshly Ground Pepper, to taste
- 1 8-oz. can Water Chestnuts, diced
- 3 Green Onions, thinly sliced, 1 Tbsp. reserved
- 1 Head Bibb Lettuce, leaves gently separated
- Dipping Sauce:
- ¼ c. Coconut Aminos
- 1-1/2 tsp. Sesame Oil
- Sriracha Hot Sauce, to taste
- 1 Tbsp Green Onions
- Salt to taste
INSTRUCTIONS
- Rehydrate Longève Protein Crumbles according to package directions.
- In a small bowl, whisk coconut aminos, sesame oil, rice wine vinegar, almond butter, ginger and Sriracha until smooth.
- Heat oil in a large skillet over medium heat. Add yellow onion and cook, stirring frequently, for 3 minutes or until beginning to soften.
- Add mushrooms and cook 3 minutes more until onion is translucent and mushrooms are soft. Add garlic and cook 30 seconds longer, stirring constantly.
- Add crumbles and carrots to the pan and stir until they begin to soften, about 3 minutes.
- Pour prepared Sesame-Sriracha sauce over mixture and stir until combined. Add water chestnuts and green onions, and cook for an additional 3 to 4 minutes. Remove from heat and season with salt and pepper to taste.
- Prepare Dipping Sauce by whisking all ingredients together in a small bowl. Spoon 3 to 4 Tbsp of filling into the center of a lettuce leaf, add garnishes, and roll up. Serve with Dipping Sauce.
