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)!
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!
