Vegan Asian Lettuce Wraps Food
BEST AND EASIEST VEGAN ASIAN LETTUCE WRAPS
This recipe for vegan Asian lettuce wraps is one of my favorite recipes for a light lunch or a very easy dinner. This lettuce wrap is made with tofu, shiitakes and other fresh and delicious ingredients.
Provided by Piloncillo&Vainilla
Categories Main Course
Time 35m
Number Of Ingredients 16
Steps:
- Press the tofu between two paper towels to remove the liquid. Then dice or crumble.
- In a small bowl mix the brown sugar, rice vinegar, soy or tamari, sesame oil, and sambal olek or sriracha sauce. Set aside.
- In a pan add the oil and begin to brown the mushrooms over medium heat, leave for 5 minutes until they begin to soften.
- Add the ginger and garlic and leave for about 5 more minutes, be careful not to burn the garlic. Add the crumbled or diced tofu. Leave it for about 5-7 minutes or until you see it begins to stick the bottom of the pan. Add the sesame seeds, mix well.
- Pour the sauce mixture to the pan and let it about 7 minutes until the flavors are well integrated and add a good pinch of salt. Take off the heat and allow it to cool.
- Meanwhile, prepare the lettuce leaves, julienne the carrots and chop the cilantro to serve.
- Serve one or two tablespoons of the tofu-shiitake mix on each lettuce cup. Top with nuts, carrots and chopped cilantro.
Nutrition Facts : Calories 133 kcal, Carbohydrate 9 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, Sodium 335 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
ASIAN LETTUCE WRAPS
Delicious and bursting with flavor, Asian lettuce wraps are a great idea for entertaining or a family style meal. Each person can build their own fresh, delicious wrap. Just be sure to have plates or napkins available since the mixture can sometimes drip a little. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito and enjoy!
Provided by Rachel Castro
Categories Appetizers and Snacks Wraps and Rolls
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
- Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
- Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
Nutrition Facts : Calories 388 calories, Carbohydrate 24.3 g, Cholesterol 68.9 mg, Fat 22.3 g, Fiber 4.7 g, Protein 23.4 g, SaturatedFat 7.2 g, Sodium 579.6 mg, Sugar 9.6 g
VEGAN ASIAN LETTUCE WRAPS
Steps:
- Prep all your ingredients. Dice your onion, jackfruit, and water chestnuts. Mince or crush your garlic, mince or shred your ginger and shred your carrot.
- Mix together all the ingredients for your sauce.
- Heat your pan, put in your avocado oil, and saute your onions and garlic until onions are translucent. Add the ginger, jackfruit, water chestnuts, and carrots. Let cook for 5 minutes.
- Add your sauce and stir together.
VEGAN ASIAN LETTUCE WRAPS
Bursting with fresh raw vegetables with an asian flare, these vegan lettuce cups are here to satisfy your mid day craving!
Provided by Wholesome Patisserie
Categories Gluten Free & Vegan
Time 15m
Yield 3 serves
Number Of Ingredients 9
Steps:
- In a medium sized mixing bowl, combine chopped vegetables.
- Add sesame oil, hoisin sauce and sesame seeds to vegetables, mix until well combined.
- Spoon a generous amount of mixture into lettuce leaves.
- Place a few julienne carrot sticks and bean shoots over each.
- Serve and Enjoy!
ASIAN LETTUCE WRAPS(VEGETARIAN)
Make and share this Asian Lettuce Wraps(Vegetarian) recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make Miso Sauce:.
- Place brown sugar in heavy saucepan, and melt over medium-low heat, being careful not to burn. Remove from heat, and stir miso and sesame seeds into melted sugar.
- To make Wrapping:.
- Trim edges of lettuce leaves to make them uniformly circular. Stack sesame or basil leaves alongside.
- To make Salad:.
- Heat oil in skillet or wok over medium-high heat, and stir-fry tofu about 2 to 3 minutes. Remove from heat, and set aside.
- Slice avocado into 1½-inch-long pieces. Slice red pepper into 1 ½-inch-long pieces. Set aside.
- Combine white radish with 1 teaspoon sesame oil, 1 teaspoon sesame seeds, 2 teaspoons brown sugar, ½ teaspoon salt and 1 teaspoon red pepper powder. Set aside.
- Combine bean sprouts with 1 teaspoon sesame oil, 1 teaspoon sesame seeds and 1 teaspoon salt.
- To assemble rolls, place 1 lettuce leaf on flat surface, and layer remaining ingredients in following order: basil leaf, bean sprout mixture, radish mixture, tofu, cucumber, avocado and red pepper. Spoon about ½ teaspoon Miso Sauce over top. Wrap by tucking ends in, and roll up. Repeat with remaining ingredients.
Nutrition Facts : Calories 188.4, Fat 12.1, SaturatedFat 1.8, Sodium 1193.5, Carbohydrate 18.3, Fiber 4.2, Sugar 9.8, Protein 5.4
VEGAN LETTUCE WRAPS WITH TOFU
These easy-to-make meatless lettuce wraps will be loved by everyone, including meat eaters. The tofu provides a texture similar to ground chicken. And the combination of mushrooms, water chestnuts, and hoisin sauce make this dish come to life. You're not going to believe how much flavor is packed in these easy-to-make vegan wraps. Serve with Thai peanut sauce for dipping.
Provided by CookingWithShelia
Categories Appetizers and Snacks Wraps and Rolls Lettuce Wraps Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
- Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
- Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
- Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
- Serve with lettuce and garnish with green onions and carrots.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 18.8 g, Cholesterol 0.2 mg, Fat 10.1 g, Fiber 3.9 g, Protein 9.2 g, SaturatedFat 1.2 g, Sodium 704.6 mg, Sugar 6.5 g
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