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Asian Lettuce Wraps, vegan.
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5 from 2 votes

Guilt-Free Lettuce Wraps

This is a measure-free recipe. Quantities of each ingredient are to your liking. You can make this vegan as the recipe lists, or change out the soy crumbles for ground meat of your choice. This is a really fun, fresh "taco" kind of meal.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: vegan main dish
Servings: 4
Calories: 136kcal
Author: Sally Humeniuk

Ingredients

  • 1 Tablespoon Grape-seed oil, or oil of your choice to coat pan
  • 2 small red potatoes, cubed
  • 2 carrots, cubed
  • 1 package Boca soy crumbles
  • ½ red bell pepper, diced
  • 6-7 grape or cherry tomatoes, cut in half
  • 7-8 green onions, thinly sliced
  • Handful soy bean sprouts
  • Dash of sesame oil
  • 1 Tablespoon low-sodium soy sauce, or tamari sauce
  • Salt and pepper to taste
  • Dash of Srirach, tabasco or red chili sauce (optional)
  • One head iceberg or butter lettuce, leaves separated, cleaned and dried

Instructions

  • Heat 1 Tablespoon of oil to coat pan. Brown 2 potatoes in a non-stick pan on medium heat for about 5 minutes, cover and cook until tender, stirring occasionally, about 5-7 minutes more.
  • Stir in 2 carrots, 1 package soy crumbles and cook about 3 more minutes.
  • Mix in ½ a red bell pepper, 6-7 grape tomatoes, 7-8 green onions, handful bean sprouts. Sprinkle mixture with some sesame oil and soy sauce.
  • Continue to sauté until all veggies reach desired doneness. Season with salt and pepper.
  • Arrange lettuce leaves on serving platter; mound veggies in the center and eat like a taco.

Nutrition

Calories: 136kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 181mg | Potassium: 727mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5895IU | Vitamin C: 39.7mg | Calcium: 39mg | Iron: 1.5mg