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
Heat 2 tablespoons of vegetable oil in pan over medium heat.
Once fully heated, add garlic and serrano (or jalapeno) peppers to pan. Saute until translucent.
Deglaze the pan with vegetable broth, oyster, and soy sauce. Mix together and add brown sugar. Stir until sugar is fully incorporated.
Add vegan crumbles, stir to ensure liquid is fully coated on crumbles.
Add basil to crumble mix (reserve some for garnish). Taste and adjust seasoning by adding salt, if needed.
Once fully heated up and sauce is incorporated turn off heat and set aside.
To assemble:
Lay out lettuce leaves and scoop vegan crumbles on top of lettuce.
Serve with julienne radish, carrot, onion, and jalapeno. Garnish with sprinkle of chiffonade basil and cilantro leaves.
Add sweet Thai Chili Sauce on the side for dipping.