VEGETARIAN LETTUCE WRAPS
These easy Vegetarian Lettuce Wraps are filled with coconut rice, soy sauce and Sriracha roasted veggies, and topped with a green onion vinaigrette.
Provided by Chelsea Lords
Categories Dinner
Time 50m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 355 kcal, ServingSize 4 servings, Carbohydrate 41.9 g, Protein 6.6 g, Fat 19.8 g, Sodium 707 mg, Fiber 6.8 g, Sugar 10.4 g
P. F. CHANG'S VEGETARIAN LETTUCE WRAPS
Finally -- The VEGGIE Version! After scouring the internet for the vegetarian lettuce wraps, I finally broke down and decided to tweak the ubiquitous chicken recipe and this worked out great! The cooking sauce is from the original recipe but is enough for two batches of the veggie version so make go ahead and make the full recipe and reserve half for another batch. Save in a jar and store in the fridge until needed. Another tip: when buying bamboo shoots, get the strips. This will cut down on prep time as all you have to do is dice these. I've also included a sauce for adding to the individual wraps after cooking (just like in the restaurant!) I like my sauce spicy so you may want to experiment with the ingredients for a milder version.
Provided by CakeDiva
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- Mix the cooking sauce in a bowl and set aside.
- For the spicy sauce: In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well.
- In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well and stir in tofu. Allow to marinate for 15 minutes.
- Heat wok or skillet over medium-high heat. Add the mixed oil and stir fry tofu for 2-3 minutes Set aside.
- Add the ginger, garlic and onion; stir-fry for about a minute. Add bamboo shoots and water chestnuts; stir-fry for another 2 minutes Return tofu to wok/skillet. Add cooking sauce and cook until thickened (about 2 mins).
- Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and spicy sauce.
EASY AND SIMPLE VEGETARIAN LETTUCE WRAPS
This is an easy and simple recipe that my 4-year-old daughter loves. It great lunch for a hot summer day.
Provided by Sylvia
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 207.9 calories, Carbohydrate 42.5 g, Fat 1.9 g, Fiber 2.8 g, Protein 4.8 g, SaturatedFat 0.3 g, Sodium 141.4 mg, Sugar 2.3 g
VEGETARIAN LETTUCE WRAPS
Adapted From Pioneer Woman! for great photo instructions: http://thepioneerwoman.com/cooking/2012/02/vegetarian-lettuce-wraps/
Provided by sofie-a-toast
Categories One Dish Meal
Time 20m
Yield 3 serving(s)
Number Of Ingredients 9
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 garlic, chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic.
- Pile mixture into romaine hearts, then add sliced avocado. Fold up and chow down!
Nutrition Facts : Calories 336.7, Fat 18.5, SaturatedFat 3, Sodium 1371.5, Carbohydrate 34.7, Fiber 8.2, Sugar 1.9, Protein 16.8
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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