Lettuce Wraps! Lettuce Wraps! Lettuce Wraps. Yes, you can go to PF Changs and order these, but why when you can make them even better from your own kitchen? Totally vegan and 100% plant-based. This is a yummy recipe that is really versatile! Chop up all your favorites and cook them. Add this yummy sauce and then put it in a crisp iceberg lettuce boat. Top with crushed cashews if ya like! So good, so easy and so vegan!
Tonia is a hairstylist and indie filmmaker from Michigan who has been doing vegan activism since 2018. She is grateful to represent the Midwest on the JaneUnchained News Network. And we love having her! Tonia has a YouTube channel called Your Vegan Friend Tonia that you should definitely check out. It is fresh and fun and filled with lots of delicious recipes, and other great videos about veganism and the vegan lifestyle. From recipes to interviews, and visits to animal sanctuaries, you can find it all on Tonia’s YouTube channel.
Every time I watch Tonia on #LunchBreakLIVE I learn another delicious and generally easy recipe to make. It’s perfect because right now during the Coronavirus Pandemic, I am not that interested in eating out much and am cooking a lot more at home. I have not eaten out since February! It is now August! Wow. So watching all the chefs on #LunchBreakLIVE cooking up delicious recipes is perfect. And I have yet to make a recipe from Tonia that I did not like. Her dishes are always super tasty. I highly recommend you try some for yourself. If you are craving a delicious summery cake, Tonia made an amazing one recently. You can find that recipe HERE.
I am really excited to try this lettuce wrap recipe because I am a big fan of lettuce wraps and would never dare try to make them at home….until now. They look super easy to make and oh so delicious. And the brown sauce…oh my!
LETTUCE WRAPS AND A BROWN SAUCE YOU’LL WANT TO PUT ON EVERYTHING!
For the lettuce wraps, clean a head of iceberg lettuce and keep the nicest, thickest, biggest pieces.
For the filling she used:
A can of water chestnuts
1 small zucchini
3 pieces of celery
About 1 ¼ C. mushrooms
All of the above was cut up quite small. Everything ended up being about the size of between a pea and a soybean.
Cook all of this with only water. No oil or salt.
Cook the harder veggies first (the celery and carrots) then add the zucchini and water chestnuts. Then add the tofu and mushrooms. Tonia also topped with crushed cashews.
Fell free to add just about ANYTHING to this mixture. Use all of your favorite veggies, use any grain you’d like. Have fun! Clean out your fridge.
For the sauce add everything to a jar or shaker bottle! Pour over your stir fry and keep the rest in the fridge.
*this recipe as is made 1 cup. Feel free to double or triple! It lasts in the fridge for about a week.
½ C. low sodium veggie broth
1/3C. low sodium soy sauce
2T. agave or maple syrup
2t. sesame oil
2T minced fresh ginger
1T minced garlic (or 3 cloves of fresh minced garlic)
*if you’d like it spicy, add crushed red pepper flakes, sriracha or sweet chili sauce.
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JaneUnChained graphic designer, behind-the-scenes problem solver, and IG contributor. Donna is a creative in the film industry, a passionate vegan, and promoter of a plant-based lifestyle. Known on social media as ThatSnarkyVeganGirl. Follow her on IG @ThatSnarkyVeganGirl