We’re big fans of lettuce wraps in my family. When I’m back in Minnesota with my parents it’s quite likely we’ll eat at an Asian restaurant at some point and even more likely we’ll order lettuce wraps as an appetizer. Tonight’s version was inspired by my love of Thai flavors and a desire to be frugal and use up some of the contents in my pantry. Because I only had to buy the coconut milk and Boston lettuce it was very wallet friendly. The filling is loosely inspired by a recipe for Thai Tofu Tacos from The Grit Cookbook.
What I love about this recipe is that it deliciously peanutty with a slight kick from the spices and ginger. The crisp crunch of the lettuce is also a nice contrast to the filling. If you’re not a fan of meat substitutes you could substitute 1 1/2 cups cooked ground chicken or turkey. For a more veggie filled dinner you could also top these with various raw veggies like shredded carrots or bean sprouts.
Thai-Inspired Vegan Lettuce Wraps
Serves 4
Ingredients:
-1 cup textured vegetable protein
-1/2 cup boiling water
-2 tablespoons soy sauce, divided
-1/2 cup finely chopped onion
-1/2 cup diced bell pepper
-1 1/2 teaspoons fresh garlic
-1/2 teaspoon powdered ginger (you could also substitute fresh)
-1/4 teaspoon cumin powder
-1/8 teaspoon ground cinnamon
-1/8 teaspoon nutmeg
-1 tablespoon apricot preserves or orange marmalade
-1 tablespoon plus 1 teaspoon red curry paste
-1 1/2 teaspoons packed light brown sugar
-1/2 cup smooth peanut butter
-1/4 cup lite coconut milk
-1/4 cup water (for a stronger coconut flavor omit the water and use 1/2 cup lite coconut milk)
-1 Boston lettuce, leaves separated and removed
Method:
Pour boiling water and 1 tablespoon soy sauce over textured vegetable protein. Stir well until combined and set aside for 5-10 minutes.
Meanwhile, spray a large pot with cooking spray. Add onions and peppers and saute until the onions are translucent and the peppers are soft, stirring often. Stir in garlic, dry spices, preserves or marmalade, chili paste, and sugar. Cook over medium heat for two minutes. Stir in peanut butter, coconut milk, water and 1 tablespoon soy sauce. When mixture is well-blended and hot, add the prepared vegetable protein and gently simmer, stirring often, for 10 minutes. Remove from the heat and serve inside lettuce leaves. Serve immediately.
Serves 4
Ingredients:
-1 cup textured vegetable protein
-1/2 cup boiling water
-2 tablespoons soy sauce, divided
-1/2 cup finely chopped onion
-1/2 cup diced bell pepper
-1 1/2 teaspoons fresh garlic
-1/2 teaspoon powdered ginger (you could also substitute fresh)
-1/4 teaspoon cumin powder
-1/8 teaspoon ground cinnamon
-1/8 teaspoon nutmeg
-1 tablespoon apricot preserves or orange marmalade
-1 tablespoon plus 1 teaspoon red curry paste
-1 1/2 teaspoons packed light brown sugar
-1/2 cup smooth peanut butter
-1/4 cup lite coconut milk
-1/4 cup water (for a stronger coconut flavor omit the water and use 1/2 cup lite coconut milk)
-1 Boston lettuce, leaves separated and removed
Method:
Pour boiling water and 1 tablespoon soy sauce over textured vegetable protein. Stir well until combined and set aside for 5-10 minutes.
Meanwhile, spray a large pot with cooking spray. Add onions and peppers and saute until the onions are translucent and the peppers are soft, stirring often. Stir in garlic, dry spices, preserves or marmalade, chili paste, and sugar. Cook over medium heat for two minutes. Stir in peanut butter, coconut milk, water and 1 tablespoon soy sauce. When mixture is well-blended and hot, add the prepared vegetable protein and gently simmer, stirring often, for 10 minutes. Remove from the heat and serve inside lettuce leaves. Serve immediately.
{ 24 comments… read them below or add one }
They’re so pretty! I LOVE lettuce wraps! Thanks for the awesome recipe!
these sound delicious. i rarely eat lettuce wraps and it’s quite sad. they really are a balanced meal. the coconut milk was a good idea. i love that stuff.
I’ve been thinking about buying the Grit cookbook. Do you like it?
River – Thank you.
Joanna – I am the same way. I rarely think about them when I am home even though as you say, they are balanced and very easy to eat too.
Sanja – I’ve only checked it out from the library but so far I really like the recipes I’ve tried. I’ve never eaten at the restaurant itself but from what I’ve read the book contains a lot of the favorites off the menu.
Hi! I saw your comment on my blog– I went to Union College in NY. Are you a Gamma Phi?
Tina – I left a comment on your blog as well. I am a gamma phi as well.
hi! mm this looks sooo good. apricot preserves/marmalade- interesting!!!! i recently found reduced-sugar apricot preserves at Trader Joe’s and it is soooo yummy! i mix it into yogurt and put it on sandwiches, mm.
hey i bet you are a great party host your food always looks so professional!!!
I wish you made that for me!
ooooh! I havent had a lettuce wrap since going vegan! this sounds awesome
I love to wrap stuff. I don’t know why I always forget about lettuce wraps. Great post!
they look fantastic. I love ordering lettuce wraps. They are so light and fresh tasting. Sometimes I will order them and have that as my meal. Thanks for the recipe.
HappyHerbivore, Jenn, & Bethany – Thanks for stopping by. I agree, it's easy to forget about lettuce wraps, but they are so delicious they are worth remembering.
Kelly, I love wraps. This one sounds delicious. I’m so glad your library got the cookbook. You must tell me what you think after reviewing it. Thanks sweetie. Bigs hugs.
These wraps look delicious.
Thanks for the recipe, I am obsessed with lettuce wraps!
Teresa – I most certainly will. Living in the northern part of the US all of my life I don't have a lot of experience with Mexican American cooking so I can't wait to see your book.
TwoVegan Boys & SweetPotato – Thank you.
Fantastic! These look delicious! The lettuce wraps at PF Chang’s are awesome (in case you haven’t had a chance to try them).
Vegannifer – They are awesome. I really enjoy them.
LOVELY!!
I love lettuce wraps too!! They are great to use leftovers in!
Yum, I love lettuce wraps. I have never used TVP but have been curious. Lately, I’ve been using a combo of ground chickpeas and vital wheat gluten to make meat subs. but now I might venture into the TVP world. Thanks for the inspiration!
I’m awarding you with a “Butterfly Award” for having a really cool blog that I love to read. It’s also sort of a meme, so the love doesn’t stop w/ you
oh wow – I love lettuce wraps too! These look great thanks for sharing
zesty
Kelley, thanks for stopping by. I love wraps. I think I’ll be eating a lot of them after the holidays to get back in shape.
I bet your truffles come out better than mine! It’s the first time I make them. Have a wonderful Thanksgiving.