Easy And Simple Vegetarian Lettuce Wraps Food

EASY AND SIMPLE VEGETARIAN LETTUCE WRAPS

Steps:

• Heat oil in a large saucepan over medium heat. Cook and stir rice in hot oil until golden brown, 3 to 5 minutes; add onions and garlic and cook until the onion is softened, 5 to 7 minutes more.
• Pour vegetable broth and water into the saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until tender and the liquid is absorbed, 10 to 15 minutes. Fluff rice and cook 1 to 2 minutes more.
• Scoop rice mixture into lettuce leaves. Season with soy sauce or lime juice, as desired.

FRESH VEGAN LETTUCE WRAPS

Steps:

• I'll leave the amount of ingredients you want to use up to you. I would say a handful of the vegetables, and a sprinkle of the hemp hearts, salt and pepper. You really can eat about as much as you want here and I love it like that!
• Wash and dry your romaine hearts. I usually use 2 leaves together for each wrap, one large and a smaller one on top. Add a layer of hummus down the middle of romaine hearts, it's ok to spread a little out toward the edges if you like. Layer first with cucumbers, carrots and then tomatoes. Add cilantro and top with a sprinkle of hemp hearts, salt and fresh cracked pepper.
• Enjoy as much or as little as you like!
• Serves 2, 2 wraps per serving

VEGETARIAN LETTUCE WRAPS

Steps:

• Cook the quinoa according to the instructions on the package.
• Rinse and drain the black beans and the corn. In a medium-sized bowl, combine the black beans and the corn with the quinoa, lemon juice, paprika powder, cumin, and chopped parsley. Season with salt, pepper, and red pepper flakes.
• Equally fill the quinoa mixture into the lettuce leaves and top them with some hummus, green onions, and if you want some sriracha. Enjoy!

VEGETARIAN LETTUCE WRAPS

Steps:

• Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.) Add chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic if using. Pile mixture into romaine hearts, then add sliced of avocado. Fold up and chow down!

VEGETARIAN LETTUCE WRAPS

Steps:

• 1. Cook the noodles in boiling water for two minutes (break them up before you cook them). Drain and rinse in cold water. 2. Place all the chopped veggies and garlic in a medium bowl. Add the noddles to the veggies and toss with a dash of soy sauce. 3. Make the dipping sauce: Combine the oil, sugar, vinegar, soy sauce and seasoning... whisk together (optional) prepare chicken on the side to be added if wanted (optional) make a bowl of noodles with just carrots and cucumbers (the veggies my kids will eat) place noodles and (meat) in a lettuce leaf and spoon sauce over the top... eat... say yum... and repeat! You can also pour the sauce over the noodles and mix then put on lettuce leaves.

VEGAN LETTUCE WRAPS

Steps:

• Mix dipping sauce ingredients together in a small bowl and set aside. Mix seasoning sauce ingredients together in a bowl and set aside.
• Wash, dry and separate the leaves of 1 butterhead lettuce. Set aside. Heat skillet at medium heat, add oil and ginger. Stir fry for half a minute.
• Add tofu, shitake mushrooms, jicama and 1/4 teaspoon salt and stir fry for about 5 minutes or until golden brown.
• Add red peppers and seasoning sauce mix. Stir fry another minute, then transfer into serving bowl.
• Assemble wraps by spooning 1-2 tablespoons of filling onto the lettuce leaves, top with a teaspoon of dipping sauce, and garnish with cilantro and some fried vermicelli (optional). This will make about 8 wraps depending on the size of the lettuce leaves.

VEGETARIAN LETTUCE WRAPS

Steps:

• COOK RICE: Preheat the oven to 425 degrees F. Combine rice, coconut milk, and 1/4 teaspoon salt In a small pot. Stir. Bring to a boil over high heat and then reduce to low, cover and simmer for about 15-20 minutes or until coconut milk is absorbed. Remove the pot from the heat (keeping it covered) and let it stand undisturbed for 10 minutes. After that, fluff it with a fork and stir in 1 finely sliced green onion. Set aside and keep warm.
• PREP: While rice cooks, peel the sweet potato and then cut into 1/2 inch rounds. Cut the rounds in 1/2-inch pieces. Quarter the mushrooms.
• ROAST VEGGIES: Whisk together 2 tablespoons soy sauce, 2 teaspoons Sriracha sauce, 1 tablespoon brown sugar, and 1 tablespoon vegetable or canola oil in a small bowl. Line a baking sheet with parchment paper (don't skip this step; the mixture gets sticky!). Place chopped sweet potatoes and mushrooms on the baking pan and then pour the mixture over. Stir to mix the ingredients, and space out the veggies in a single layer. Bake for 10 minutes, flip the veggies with a spatula, and then bake for another 10-15 minutes or until veggies are tender. Remove from the oven and season to taste with salt.
• DRESSING: While veggies are roasting, add 2 tablespoons rice wine vinegar, 3 tablespoons canola oil, 1 teaspoon brown sugar, 1/2 teaspoon finely minced ginger, and remaining thinly sliced green onion. Season to taste with salt. If desired add in crushed red pepper flakes. Stir dressing until combined.
• ASSEMBLE: Wash and thoroughly (but gently) dry the lettuce. Double up 2 pieces of lettuce or use single pieces of lettuce, depending on how thick your lettuce is. Fill the lettuce cups with a generous spoonful of the rice. Add the veggies on top and then drizzle the dressing on generously. If desired, garnish with crushed cashews and a thinly sliced cucumber. Season with additional salt and pepper if needed. If desired, add a tiny drizzle of sesame oil or lime juice over the wraps. Serve extra rice on the side with any leftover dressing. Serve immediately.

LETTUCE WRAPS

Steps:

• In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
• Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
• Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
• Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.

TOFU LETTUCE WRAPS

Steps:

• Wash and cut your choice of veggies into large pieces (Cut out the seeds and white insides of the bell peppers) and put them into a large food processor
• Drain the water chestnuts and add to the food processor. Hit pulse about 10 times until it's all chopped into very small pieces.
• Put sesame oil in the bottom of a skillet and turn on to medium heat.
• Add the chopped veggies to the skillet and stir frequently for about 3-5 minutes.
• Crumble the drained, pressed tofu into the skillet with the veggies.
• Make the sauce - mix the mirin, Braggs, ginger, and garlic, then drizzle mixture over the veggies and tofu.
• Cook for about 5 more minutes, stirring frequently until the veggies are just tender and most of the liquid has evaporated.

VEGETARIAN LETTUCE WRAPS

Steps:

• 1. Heat the oil in a large skillet over medium heat.
• 2. Add the onion, ginger and garlic and saute for 5 minutes, until the onions are soft. 3. Add the tofu and water chestnuts and cook 4 minutes, until heated through. 4. Stir in the soy sauce, carrots and green onions. 5. Serve in lettuce cups and top with chopped peanuts.

ASIAN VEGAN CHICKEN LETTUCE WRAPS

Steps:

• Heat the sesame oil in saucepan over medium heat. Saute the "Daring" vegan chicken until browned on both sides, about 508 minutes.
• Add the fresh garlic, onion, poison sauce, soy sauce, rice vinegar, fresh ginger and Sriracha until the onions become soft and translucent, about 3-4 minutes.
• Stir in the chestnuts and half of the green onions and cook until tender.
• Add in the salt and pepper to taste
• Spoon the warm white rice into the lettuce cups and top with the vegan chicken mixture. Add the extra sauce, sprinkle the left over green onions and squeeze the lime juice on top.
• *For dipping Sauce: Mix some of the hoison sauce, soy sauce and Sriracha in a small bowl and mix. Use to pour over the mixture in lettuce wraps.

EASY LETTUCE WRAPS

Steps:

• Mix water, soy sauce and Seasoning Mix in bowl. Set aside.
• Brown ground beef in large skillet on medium-high heat. Remove from skillet and keep warm. Heat oil in same skillet. Add pepper and onion; stir fry 3 minutes. Return beef to skillet. Add seasoning mixture. Bring to boil on medium heat. Simmer 1 minute or until slightly thickened.
• Spoon mixture into center of lettuce leaves and wrap to serve.