Vegetarian Lettuce Wraps Recipes

EASY AND SIMPLE VEGETARIAN LETTUCE WRAPS

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.

LETTUCE WRAPS

Steps:

• In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
• Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
• Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
• Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.

VEGETARIAN LETTUCE WRAPS

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!

P. F. CHANG'S VEGETARIAN LETTUCE WRAPS

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.

VEGAN LETTUCE WRAPS

Steps:

• Mix hoisin sauce, 1 teaspoon water, and 1/2 teaspoon sambal oelek together to make dipping sauce.
• Mix oyster sauce, 1 tablespoon water, 1/2 teaspoon sambal oelek, mushroom seasoning, sesame oil, sugar, and 1/4 teaspoon salt together in a bowl to make seasoning sauce.
• Heat oil in a large skillet over medium heat. Cook and stir ginger until fragrant, about 30 seconds. Add tofu, jicama, shiitake mushrooms, 1/4 teaspoon salt, and pepper; cook and stir until mushrooms are golden brown, about 5 minutes. Add red bell pepper and seasoning sauce; cook and stir until heated through, about 1 minute. Remove from heat.
• Place 1 to 2 tablespoons of tofu mixture in the center of each lettuce leaf. Sprinkle sesame seeds on top. Add 1 teaspoon dipping sauce; roll up lettuce to enclose tofu mixture. Repeat with remaining tofu mixture and lettuce leaves. Serve remaining dipping sauce alongside.