Vegan Chicken Lettuce Wraps
Author: Whitney English
Recipe type: Side, Appetizer, Dinner
Cuisine: Asian
Prep time:
Cook time:
Total time:
Serves: 2
- ½ T. Sesame Oil
- ½ Sweet Yellow Onion, diced
- 1 Garlic Clove, minced
- ½ lb Ground Seitan
- ½ C. Mushrooms, roughly chopped
- ½ C. Water Chestnuts, roughly chopped
- 4 Green Onions, diced
- ½ T. Ginger, minced
- 3 T. Low Sodium Soy Sauce
- 1 T. + 1 tsp. Maple Syrup or Honey*
- 1 T. Coconut Vinegar
- 1 Mini Romaine Head
- Salt + Pepper to taste
- Crushed Peanuts (optional)
- Heat oil in a frying pan and add garlic and onions. Saute for about 3 minutes.
- Mix soy sauce, honey, and vinegar together in a small bowl.
- Add all remaining ingredients and sauce to the pan and cook for about 3-5 more minutes.
- Rinse mini romaine heads and remove leaves. Fill each leave with a scoop of vegan "chicken" mix.
- Top with optional crushed peanuts and/or more green onions.
- Enjoy!
*Choose maple syrup over honey to make fully vegan.
Serving size: ¼ recipe Calories: 146
Recipe by Whitney E. RD at https://www.whitneyerd.com/2015/06/vegan-chicken-lettuce-wraps.html
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