Asian Lettuce Wraps Recipe – Vegan, Gluten-Free & Nut-Free

Aug 7, 2019 | APPETIZERS, FOOD, FOOD AND COOKING, MAINS, RECIPES

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Asian Lettuce Wraps Recipe- Vegan, Gluten-Free & Nut-Free

 

The crispy freshness of lettuce, paired with seasoned veggie grounds in a super yummy Asian sauce, makes for a winning flavor-texture combination.  This vegan asian lettuce wraps recipe is super easy and low cost.  It can be used as a great vegan appetizer or go all out and set up a full main course based around these tasty ingredients.  Honestly, give this a try.  Your taste buds will thank you!

With the exception of the odd rainy day, it most definitely feels like summer is upon us. With the warmer weather comes a desire to spend less time in front of a hot stove, as well as creating recipes that are lighter and take advantage of the locally available produce. Enter the vegan asian lettuce wraps recipe! Fresh Boston leaf lettuce is my absolute favorite green to use as a wrap. It’s so neutral in flavour and isn’t bitter like romaine or too “green-tasting” like collards or kale. It’s also physically flexible and buttery soft. Although this recipe could work with any style of veggie wrap, be sure to give it at least one whirl with Boston leaf!

If you liked this vegan asian lettuce wraps recipe, go check out our other Asian inspired recipes like our Sweet and Spicy Stir Fry – Vegan & Gluten Free , Chickpea Miso Noodle Soup – Vegan & GF Recipe or our fan favourite Pad See Ew – Vegan & Gluten-Free

Send us your feedback on this vegan asian lettuce wraps recipe.  We would like to see and hear how it went.  Share your version on our FB page!

Picture of how-to-make-asian-lettuce-wraps-vegan-low-fat-blog-mostly-domestic-gluten-free-food

Asian Lettuce Wraps - Vegan, Gluten-Free & Nut-Free

The crispy freshness of lettuce, paired with seasoned veggie grounds in a super yummy Asian sauce, makes for a winning flavor-texture combination.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine MAINS
Servings 5 servings

Ingredients
  

Veggie Grounds

  • 2 cups vegetarian chicken broth - or vegetable broth
  • 1 cup TVP - I used Bob's Red Mill
  • 1 tbsp oil - I used grapeseed
  • 1/3 cup chopped onion
  • 1/2 cup chopped water chestnuts
  • 1 tbsp minced ginger
  • 2-3 cloves minced garlic
  • 1/3 cup chopped green onion

Asian Sauce

  • 1/4 cup hoisin - I used gluten-free
  • 2 tbsp soy sauce - I used gluten-free
  • 2 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp toasted sesame oil

For Serving

  • 6 leaves boston lettuce
  • 2 cups cooked plain white rice
  • chopped cilantro - for garnish

Instructions
 

  • Bring broth to a boil, remove from heat and add TVP. Cover and let stand for 5 minutes.
  • Using a cheese cloth or colander, drain as much liquid from TVP as you can. The drier the better for this recipe.
  • In a large skillet over medium-high heat, heat the oil. Add onions and cook until soft (about 5 minutes), then stir in garlic and ginger and cook for another minute. Add TVP and cook until it begins to brown, being sure to stir frequently. Toss in chestnuts and green onions and cook for another minute.
  • Remove from heat and stir in sauce.
  • Spoon rice and a large scoop veggie grounds mixture into center of each lettuce leaf. If desired, topped with fresh cilantro. Serve immediately.

Asian Sauce

  • In a small bowl, whisk together hoisin, soy sauce, rice wine vinegar, sriracha, and sesame oil.

Vegan gluten free recipes, meal plans, wellness, home | Mostly Domestic

Vegan and Gluten free food and cooking | Mostly Domestic

Vegan and Gluten free meal plans, prep and food shopping lists | Mostly Domestic