Simple Vegan Recipes

Vegan Lettuce Wraps

These Vegan Lettuce Wraps are super crispy, crunchy and packed full of flavor. Plus, they are incredibly easy and quick to make (ready in 25 minutes or less)!

[日本語のレシピはここをクリック]

an image of vegan lettuce wraps

Vegan Lettuce Wraps

Savory meat crumble wrapped in cool crisp lettuce. Vegan Lettuce Wrap is a dish so satisfying, fresh and healthy! You can enjoy these wraps either as a hearty appetizer, or a light main dish.

You could even make a big match of the meat crumble and store it. The sweet and savory mixture is delicious not just with lettuce, but with rice or noodles as well.

Ingredients You Need for Vegan Lettuce Wraps

Here’s a list of ingredients you will need to make Vegan Lettuce Wraps.

  • Lettuce
  • Glass noodles
  • Green onions
  • Sesame seeds
  • Chili flakes

For the meat mixture

  • Vegan minced meat
  • Mushrooms
  • Carrots
  • Bamboo shoot
  • Garlic
  • Ginger
  • Hoisin sauce
  • Tamari or low sodium soy sauce
  • Rice vinegar
  • Sesame Oil
  • Salt
  • Pepper

A detailed recipe with measurements is in the recipe card below.

Ingredient Notes

Lettuce – I love crispy crunchy wraps, so I usually use romaine or iceberg lettuce.

Vegan minced meat – my favorite vegan mince for this recipe is OmniPork Mince (available on Amazon, or Alishan). You could also use rehydrated TVP (soy meat crumble).

Hoisin sauce – this is a sticky sauce that is both savory and sweet. In Japan, 甜麺醤(テンメンジャン)is a similar sauce that is readily available at most supermarkets. You could also make your own sauce by mixing miso paste, sugar and sesame oil. For this recipe, use 1 tbsp miso, 1/2 tbsp sugar, and 1 tsp sesame oil.

Rice vinegar (米酢) – it is a type of vinegar made from fermented rice. Rice vinegar has a milder, slightly sweeter taste than regular vinegar. If you don’t have rice vinegar, substitute it with white wine vinegar or apple cider vinegar.

Bamboo shoot – I love using bamboo shoots for their crunchy texture. For convenience, I usually buy parboiled bamboo shoots, either canned or vacuum-sealed. If you don’t have bamboo shoots, you could use asparagus for a similar texture.

Mushroom – I use shiitake mushrooms, but any type of mushrooms will work.

Glass noodles – for added crunch, I deep-fry glass noodles and add them to the wrap. For a similar effect, you could also fry rice noodles.

How to Make Vegan Lettuce Wraps

A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process.

Step 1: Fry the glass noodles

Add some oil to a small frying pan, and heat on medium until hot. Add a handful of glass noodles and deep fry them for 5 to 10 seconds.

Step 2: Sauté the meat mixture

Heat sesame oil in a pan, and cook the garlic and ginger until fragrant. Add the rest of the ingredients for the meat mixture and cook for 5 minutes.

Step 3: Assemble

Spoon the meat mixture onto romaine lettuce leaves, and top it with some sesame seeds, green onions and chili flakes.

How to Store

The meat mixture for the lettuce wrap stores well, up to 5 days in an airtight container in the refrigerator or 3 months in the freezer.

You could double, even triple this recipe, and use the meat mixture for other dishes with rice, noodles, or even as a taco filling!

Looking for other Asian inspired dishes?

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

Vegan Lettuce Wraps

These Vegan Lettuce Warps are super crispy, crunchy and packed full of flavor. Plus, they are incredibly easy and quick to make (ready in 25 minutes or less)!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Main Course
Cuisine: Chinese
Servings: 2 people

Ingredients

  • 1/2 head lettuce romaine or iceberg
  • 30 grams glass noodles or rice noodles
  • some cooking oil to fry the glass noodles

For the meat mixture

  • 1 tbsp sesame oil
  • 2 tsp ginger grated
  • 2 tsp garlic grated
  • 200 grams vegan mince or rehydrated TVP
  • 1/2 cup mushrooms diced
  • 1/2 cup carrots diced
  • 1/2 cup bamboo shoot parboiled, diced
  • 1 tbsp tamari or low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 1/2 tbsp hoisin sauce see Ingredient Notes for substitutions
  • salt and pepper to taste

For garnish

  • sesame seeds
  • chopped green onions
  • chili flakes

Instructions

Deep fry the glass noodles

  • Add some cooking oil to a small pan, and heat on medium until hot. Add a handful of glass noodles and deep fry for 5 to 10 seconds. Once the noodles are puffy and crispy, take them out of the pan. Set them on paper towels to drain excess oil.

Make the meat mixture

  • Heat sesame oil in a frying pan, and cook the ginger and garlic for 1 minute until fragrant. Add the rest of the ingredients for the meat mixture and cook on medium heat for 5 minutes. Stir to combine.
  • Taste the mixture and add salt and pepper as needed.

Assemble the wraps

  • Layer 2 lettuce leaves and spoon the meat mixture into the center of the leaves. Top it with fried glass noodles, sesame seeds, green onions and chili flakes. Enjoy!
    an image of vegan lettuce wrap

ヴィーガン・中華風レタス包み

甘辛い肉みそをシャキシャキレタスで巻いた、中華風レタス包みのレシピです!もちろん、ヴィーガンなので動物性の食材は一切使っていません。

野菜がたっぷり取れる、美味しくヘルシーな一品です。是非お試しください!

an image of vegan lettuce wrap

必要な材料

ヴィーガンミンチ 今回はOmniPorkを使いました。豚ひき肉料理にはオススメのヴィーガンミートです。大豆ミートでも美味しくできます。

レタス ロメインレタスがオススメです。

春雨 油で軽く揚げた春雨をトッピングします。パリパリ、サクサクでとっても美味しいですよ。

椎茸、タケノコ、にんじん 肉みその具にみじん切りの野菜をたっぷり入れて、食べ応えUP!

にんにく、生姜のすりおろし 

甜麺醤(テンメンジャン) 甘辛い肉みそにオススメです。無ければ、味噌大さじ1 + 砂糖大さじ1/2 + ごま油小さじ1で代用できます。

醤油、米酢、塩、コショウ

ごま油

白ゴマ、小ネギ、唐辛子 トッピングに使います。

レシピの詳細は下部のレシピカードをご覧ください

ヴィーガン・中華風レタス包み

甘辛い肉みそをシャキシャキレタスで巻いた、中華風レタス包みのレシピです!野菜がたっぷり取れる、美味しくヘルシーな一品です。是非お試しください!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 2

Ingredients

  • ロメインレタス 1/2個
  • 乾燥春雨 30g + 揚げ油

肉みその材料

  • こま油 大さじ1
  • 生姜、すりおろし 小さじ2
  • ニンニク、すりおろし 小さじ2
  • ヴィーガンミンチ 200g
  • 椎茸、みじん切り 1/2カップ
  • にんじん、みじん切り 1/2カップ
  • 茹で筍、みじん切り 1/2カップ
  • 醤油 大さじ1
  • 米酢 大さじ1
  • 甜麺醤(テンメンジャン) 大さじ1.5
  • 塩と胡椒 適量

トッピングに

  • 白ゴマ 適量
  • 小ネギ 適量
  • 唐辛子 適量

Instructions

揚げ春雨を作る

  • 揚げ油を熱し、春雨を入れる。5〜10秒ぐらいでふくらんだら、ひっくり返してパリッとなるまであげる。

肉みそを作る

  • フライパンにごま油を熱し、ニンニクと生姜を炒める。1~2分弱火で炒めて、香りが立ったら、残りの材料を全て加える。中火で5分炒める。最後に塩と胡椒で味をととのえる。
  • レタスを2枚重ねて、肉みそを乗せる。上に白ゴマ、小ネギ、唐辛子をトッピングしたら出来上がりです!
    an image of vegan lettuce wrap

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Hi there! I'm Lily

I created Veganese Tokyo to share with you all of my vegan recipes. If you are a newbie at vegan cooking, or simply looking for some inspiration, please feel free to explore. My recipes are all very simple and easy to make!

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