Thai-Inspired Vegan Lettuce Wraps

lettucewrapsServes 4
-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
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.

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