Recipe

Spicy Thai Vegan Lettuce Wraps

Yield: 1 Serving

Grains, Meat, Vegetable

4 ounces meat/meat alternative

1/2 cup vegetable

Source: Kikkoman Sales USA & Seattle Public Schools

Ingredients

1 pound

½ cup

1 Tbsp

1 Tbsp

2 tsp

4 cloves

2 Tbsp

4 Tbsp

4 Tbsp

3 Tbsp

3 Tbsp

3 Tbsp

2 leaves

As needed

4 slices

2 wedges

1 Tbsp

Deeply Rooted Vegan Crumbles – rehydrated

Vegetable Broth

Oyster Sauce

Soy Sauce

Brown Sugar

Garlic, minced

Serrano or Jalapeno, minced

Basil, chiffonade

Vegetable Oil

Radish, julienne

Carrot, julienne

Onion or Shallot, julienne

Leaf Lettuce

Kikkoman Sweet Thai Chili Sauce

Jalapeno, julienne

Lime

Cilantro, whole leaves

Method

  1. Heat 2 tablespoons of vegetable oil in pan over medium heat.

  2. Once fully heated, add garlic and serrano (or jalapeno) peppers to pan. Saute until translucent.

  3. Deglaze the pan with vegetable broth, oyster, and soy sauce. Mix together and add brown sugar. Stir until sugar is fully incorporated.

  4. Add vegan crumbles, stir to ensure  liquid is fully coated on crumbles.

  5. Add basil to crumble mix (reserve some for garnish). Taste and adjust seasoning by adding salt, if needed.

  6. Once fully heated up and sauce is incorporated turn off heat and set aside.

To assemble:

  1. Lay out lettuce leaves and scoop vegan crumbles on top of lettuce.

  2. Serve with julienne radish, carrot, onion, and jalapeno. Garnish with sprinkle of chiffonade basil and cilantro leaves.

  3. Add sweet Thai Chili Sauce on the side for dipping.