Alright, I’m going to get a little egotistical here. This is one of those meals where I took my first bite, and just couldn’t help but say “damn, this is good!” It’s everything I hope for when I start to make a recipe – easy, fast, healthy, delicious, beautiful, and didn’t require in-depth recipe-testing.
I’m just so proud.
Plus, is there any more fun way to eat lettuce? I don’t think so.
Now you can switch up the ingredients in a lettuce wrap so easily. You can use any veggies you like, add some extra heat to the sauce if that’s what you like, pick whatever garnishes are your favorites, or the ones you happen to have in your fridge.
However you choose to make them, I definitely recommend more lettuce wraps in the world!
Especially these, I’m really loving these . . .
butter lettuce (you probably need about 6 leaves)
1 T reduced-sodium soy sauce
1 T hoisin sauce
1 T low sodium ketchup
1 t seasoned rice vinegar
1/2 t vegan worcestershire sauce
1/2 t garlic chili sauce
1 T vegetable oil
1 shallot, diced
1 carrot, diced
1 stalk celery, diced
3/4 C mushrooms, sliced
1 T fresh ginger, minced
2 cloves garlic, minced
1 C faux ground meat (I used Gardein)
scallions, radishes, and sesame seeds for garnish
Wash and thoroughly dry butter lettuce and set aside.
In a small bowl, make the sauce: combine next six ingredients (through garlic chili sauce) in a small bowl.
Heat vegetable oil in a large frying pan or wok over medium heat. Add shallot, carrot, and celery and cook for a few minutes until softened. Then add mushrooms, ginger, and garlic, and cook until the mushrooms are lightly browned. Add the faux ground meat and the sauce and cook just until warmed through, stirring frequently.
Revel in your delicious feast a little.
Nutrition facts per serving: Calories: 199; Calories from Fat: 80; Total Fat: 8.9g; Saturated Fat: 1.5g; Sodium; 806mg; Total Carbohydrates: 18.7g; Dietary Fiber: 3.7g; Sugars: 6.4g; Protein: 12.9g