Vegan Lettuce Wraps
Easy, light and wholesomely delicious vegan lettuce wraps! A fun way to celebrate Lunar New Year with a nutritious feast in the palm of your hand!
Ingredients
For the Wraps:
- Butterhead lettuce washed, drained and leaves separated.
- 1 tablespoon oil
- 2 thinly sliced ginger
- 5 oz fried tofu diced
- 3 fresh shiitake diced
- 4 oz jicama diced
- ½ red pepper red capsicum diced
- ¼ teaspoon salt
- Pepper to taste
- Toasted sesame seeds
- Cilantro shredded for garnishing
- For the Dipping Sauce:
- ⅓ cup vegetarian hoisin sauce
- ½-1 teaspoon sambal oelek chili paste
- 1-2 teaspoons water
For the Seasoning Sauce:
- 1 tablespoon vegetarian mushroom oyster sauce or ABC sweet soy sauce
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ½ teaspoon mushroom seasoning
- ¼ teaspoon sesame oil
- ½ teaspoon sambal oelek chili paste optional
- 1 tablespoons water
Instructions
- Mix dipping sauce ingredients together in a small bowl and set aside.
- Mix seasoning sauce ingredients together in a bowl and set aside.
- Wash, dry and separate the leaves of 1 butterhead lettuce. Set aside.
- Heat skillet at medium heat, add oil and ginger. Stir fry for half a minute.
- Add tofu, shitake mushrooms, jicama and ¼ teaspoon salt and stir fry for about 5 minutes or until golden brown.
- Add red peppers and seasoning sauce mix. Stir fry another minute, then transfer into serving bowl.
- Assemble wraps by spooning 1-2 tablespoons of filling onto the lettuce leaves, top with a teaspoon of dipping sauce, and garnish with cilantro and some fried vermicelli (optional). This will make about 8 wraps depending on the size of the lettuce leaves.
- The fried noodles for garnishing are optional. You can prepare them in advance by deep frying some bean thread noodles (cellophane noodles).