Cayenne & Carob's Sunday Supper: Vegan Asian-style Lettuce Wraps
I was inspired to create this recipe after envying all the people eating vegan lettuce wraps at my friends' spectacular wedding. Their entire menu was vegan and unfortunately for me the lettuce wraps had cilantro (yes, I am one of those cilantro haters). Everyone raved about the deliciousness of the lettuce wraps and I wanted some too.
Vegan Lettuce Wraps
by Cayenne, sauces from RecipeZaar
1 package veggie ground (I don't have a brand preference just as long as it is plain flavored)
couple cups green cabbage shredded
handful shitake mushrooms, sliced
3 cloves garlic, minced
2 green onions, sliced and separated into green portions and white portions
1-2 tablespoons ginger, grated
water chestnuts, canned and sliced
1 head butter lettuce
Stir Fry Sauce:
2 tbsp soy sauce (or tamari)
2 tbsp brown sugar
1/2 tsp rice wine vinegar
Special Topping Sauce:
1/4 cup sugar
1/2 cup water
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp lemon juice
1/8 tsp sesame oil
1 tbsp hot mustard
2 tsp water
1-2 tsp garlic and red chile paste
The key to stirfrying all this up is to having prepped before you start cooking and to add spices until it "smells fantastic." Seriously, you want to smell that ginger and garlic as it cooks in the pan. I store the ground filling, lettuce, and sauces all separate in the fridge so it makes a great lunch for the next few days.
1. Prep all stir fry ingredients and mix up the sauces.
2. Heat sesame oil in large frying pan or wok. Dump in the veggie ground and cook until heated all the way through.
3. Add the garlic, onions, water chestnuts, and mushrooms to the pan. After a few minutes throw in the ginger. Now it should start smelling delicious. When almost done add the stir fry sauce. Cook until cabbage is tender and the mushrooms browned.
4. Plate the stir fry into lettuce cups and drizzle with the Special Sauce.
photo credit: Cayenne 10.18.09
I was inspired to create this recipe after envying all the people eating vegan lettuce wraps at my friends' spectacular wedding. Their entire menu was vegan and unfortunately for me the lettuce wraps had cilantro (yes, I am one of those cilantro haters). Everyone raved about the deliciousness of the lettuce wraps and I wanted some too.
Vegan Lettuce Wrapsby Cayenne, sauces from RecipeZaar
1 package veggie ground (I don't have a brand preference just as long as it is plain flavored)
couple cups green cabbage shredded
handful shitake mushrooms, sliced
3 cloves garlic, minced
2 green onions, sliced and separated into green portions and white portions
1-2 tablespoons ginger, grated
water chestnuts, canned and sliced
1 head butter lettuce
Stir Fry Sauce:
2 tbsp soy sauce (or tamari)
2 tbsp brown sugar
1/2 tsp rice wine vinegar
Special Topping Sauce:
1/4 cup sugar
1/2 cup water
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp lemon juice
1/8 tsp sesame oil
1 tbsp hot mustard
2 tsp water
1-2 tsp garlic and red chile paste
The key to stirfrying all this up is to having prepped before you start cooking and to add spices until it "smells fantastic." Seriously, you want to smell that ginger and garlic as it cooks in the pan. I store the ground filling, lettuce, and sauces all separate in the fridge so it makes a great lunch for the next few days.
1. Prep all stir fry ingredients and mix up the sauces.
2. Heat sesame oil in large frying pan or wok. Dump in the veggie ground and cook until heated all the way through.
3. Add the garlic, onions, water chestnuts, and mushrooms to the pan. After a few minutes throw in the ginger. Now it should start smelling delicious. When almost done add the stir fry sauce. Cook until cabbage is tender and the mushrooms browned.
4. Plate the stir fry into lettuce cups and drizzle with the Special Sauce.
photo credit: Cayenne 10.18.09
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