Vegan Thai Lettuce Wraps
Servings: 4
These Thai lettuce wraps get their savory filling from walnuts and baby bella mushrooms cooked down with ginger, garlic, tamari and lime, inspired by the chicken version I missed after going vegetarian at 16. Spoon it into butter lettuce with mint.
Ingredients
Filling:
- 2 tbsp coconut oil, unrefined
- 1 stalk celery thinly sliced
- ¼ cup shallots minced
- 1 tbsp ginger root
- 3 garlic clove minced
- 8 oz baby bella mushrooms finely chopped
- 2 cup raw walnuts chopped
- 2 tbsp lime juice
- 2 tbsp tamari
- 2 tbsp coconut sugar
- 1 tbsp rice vinegar
- 2 tbsp mint fresh, chopped
- 2 tbsp cilantro fresh, chopped
- pinch crushed red pepper
For serving:
- 12 leaf butter lettuce
- 1 cup carrot shredded
- ½ cup raw cashews chopped
- ¼ cup cilantro fresh, chopped
- 1 cup green onions
- 4 lime wedges
Instructions
- Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the celery and shallots and cook for 5 minutes. Add the ginger and garlic and cook for 1 minute.
- Stir in the mushrooms and cook, stirring occasionally, until they release their liquid, it evaporates and the mushrooms begin to brown. Add the walnuts and cook for 1 to 2 minutes to toast them.
- Stir in the lime juice, tamari, coconut sugar and rice vinegar and simmer until the sauce thickens slightly, about 15 minutes. Remove from the heat and stir in the mint, cilantro and red pepper flakes. Taste and add more tamari if desired. Keep warm.
- Spoon the filling into the lettuce leaves. Top with the carrot, cashews, cilantro and green onions, add a squeeze of lime and serve warm.
Notes
- Nut-Free: Leave out the walnuts and double the mushrooms, and skip the cashews on top.
- Gluten-Free: Use a gluten-free tamari to keep these gluten-free.
- Texture Tip: Chop the mushrooms and walnuts to about the same small size for a crumbly, ground texture. A few quick pulses in a food processor works too.
- Make Ahead: Make the filling up to 3 days ahead and refrigerate. Rewarm it in a skillet before serving.
Nutrition
Serving: 2wraps, Calories: 637kcal, Carbohydrates: 38g, Protein: 16g, Fat: 53g, Saturated Fat: 11g, Polyunsaturated Fat: 29g, Monounsaturated Fat: 10g, Sodium: 61mg, Potassium: 1083mg, Fiber: 9g, Sugar: 16g, Vitamin A: 7345IU, Vitamin C: 20mg, Calcium: 151mg, Iron: 5mg
