Vegan Asian Lettuce Wraps

Ingredients:

  • 16 oz mushrooms chopped
  • ½ cup minced onion
  • 1 tbsp minced garlic
  • 2- 8 oz cans water chestnuts, sliced
  • 1 green onion sliced
  • 1 tsp minced ginger
  • Sauce:
  • ¼ cup low sodium soy sauce
  • ¼ cup Vegan Hoisin sauce
  • ¼ cup rice vinegar
  • 2 tbsp maple syrup
  • 2 tsp chili paste (optional)

Wraps:

  • Romaine Lettuce for the wrap
  • Steamed rice as a side

Instructions:

Steam rice according to package directions. Trim ends off of the Romaine and wash and set aside to dry. Chop the mushrooms, water chestnuts, onion, ginger, and garlic then add them all to a pan over medium high heat and allow them to cook down until soft. While the filling cooks down make the sauce in a small bowl. Add all the sauce ingredients and mix well. Once the mushrooms are cooked down add the sauce to the pan and saute the mushroom mixture another 2-3 minutes then turn off the heat. Assemble lettuce wraps and enjoy with a side of steamed rice.

Servings:

Makes 4 servings.

Nutrition Info

Calories per serving:

 262cal

 

Protein:

13.4 grams

 

Carbohydrates:

48.3 grams

 

Fat:

1 gram

12 Comments

  1. Dorothy on May 25, 2021 at 7:26 am

    These are amazing. I really love the simplicity of your cooking. Not just the process but just a few ingredients and WOW flavor. These will be my go to, filling and delicious. Thanks KiKi

  2. Grace on May 27, 2021 at 11:27 am

    Cannot wait to try this Kiki. Thank you for recipe

  3. Shanda on May 31, 2021 at 7:51 pm

    Looks great, what is each serving size?

  4. Juli Snedeker on June 1, 2021 at 1:56 pm

    oH MY!! These look amazing! I cant wait to try them! I have a feeling that these are going to be one of my Go to favorites!! Thank you KiKi<3

  5. Mia on June 1, 2021 at 6:26 pm

    Made them tonight and the whole family loved them! I just love how simple your recipes are with so very little ingredients and yet always full of flavor! Also love the how to video’s of these recipes on YouTube. You are awesome Kiki, thank you!

  6. Melissa Cusano on June 1, 2021 at 7:29 pm

    Made these last night and YUM! Easy and delicious. Thanks for the great recipe.

  7. sara currier on June 2, 2021 at 10:27 am

    Thank you for the recipe. Cannot wait to try these.

  8. Susan` on June 2, 2021 at 11:40 am

    Made these last night with brown basmati rice on the side and your Thai Peanut sauce for the rice. It was all so delicious and everyone loved these recipes!! I am a new fan and have been “vegan” for a few years now but need to lose weight and eat healthier so I am very grateful to have found you and your amazing recipes and story!!

  9. Jaicenia on June 2, 2021 at 10:15 pm

    These were FANTASTIC!!! I’m eating them as I type this. If anyone can’t find water chestnuts in your local stores, you can use jicama as a substitute like I did. Worked perfectly !!!

  10. Kate on June 3, 2021 at 7:23 pm

    I made these and added quinoa to the mix for protein. Delicious!

  11. Annette on June 7, 2021 at 7:46 pm

    These were so easy and so tasty – just like all your recipes. I really like it when I can make a meal for non-vegans and they don’t miss the meat (or the saturated fats). This recipe will definitely be made again. Thank you!

  12. karen on June 10, 2021 at 3:45 pm

    I tried it today and only one “issue”. The mushroom and water chestnut mix got really wet while cooking so when I added the sauce, it was very diluted and watery. It would not work in a wrap but was good over rice. How to avoid it getting so watery? thanks

Leave a Comment