vegan lettuce wraps

Delicious Vegan Lettuce Wraps are filled with Teriyaki Mushrooms and brown rice- an easy Asian-inspired lunch idea or appetizer that is healthy, vegan and satisfying. Gluten-free Adaptable! Made with Homemade Teriyaki Sauce.

Shiitake Lettuce Wraps

oil (avocado, peanut, or wok oil)

(5 oz) cremini mushrooms, cut into ½ inch chunks

(3 cloves) garlic, minced

ginger, minced

salt

scallions chopped

Teriyaki Sauce

cilantro,

butter lettuce

rice

Garnishes: toasted sesame seeds, furikake or chili flakes

In a large skillet, heat oil over medium high heat and saute mushrooms for  7 -8 minutes, until tender and golden. Remove the mushroom mixture from the pan and set aside.

Add bell peppers, garlic and ginger to the same pan and cook about 2 minutes on medium high heat, adding a bit more oil if needed.

Add mushrooms back in pan along with salt, scallions and ¼ cup of teriyaki sauce.  Stir to combine. Remove from heat.  Allow to cool 10 minutes.  Stir in cilantro.

 Place lettuce cups on a plate or platter and fill with 2-3 tablespoons cooked rice or grain (optional). Spoon Teriyaki Mushrooms over top.

Top with toasted sesame seeds , furikake or  more warmed teriyaki sauce in a bowl, to spoon over top.

This is exactly what I was looking for... something light and fresh and luckily we had all the ingredients. Served over quinoa. Perfect.

Another winner.  One good side of being stuck at home is trying lots of new recipes.  This was delicious. Your Teriyaki Sauce is a must of course.  The only change I made was reducing oil a tad.  Thank you for so many excellent vegan options.  I cannot wait to make this for book club when we can  be together again. We've been doing book club meetings via Zoom - a blessing but not quite the same.  Thanks so much Sylvia.  I appreciate your hard work and dedication.
xo,
Suzanne

Simple quick delicious 
Thank you so much!

This sounds so delicious!  I love shiitake mushrooms and love making my own teriyaki sauce. It’s on my list for the weekend!

I made this along with your recipe for the Citrus Salad with dates and Pistachios, and it was amazing! I will make it again! So delicious - and the two dishes really complimented each other with their flavors. My husband is vegan, so it was perfect and my kids added some grilled chicken.

Made this with the citrus salad as per the suggestion of another commenter and all plates in my house were totally devoured. So good for a meatless evening!

I am on my way to the market. I will be making this recipe. It looks sooo delicious. Thank you!!!!

Freaking amazing!! I altered the recipe slightly by only using two cups of mushrooms and then replacing the other half with seitan crumbles to add more protein. I also left out the rice as the seitan made it more heavy. The teriyaki sauce is so good and so simple! Definitely going to the top of my rotation!

Absolutely loved this recipe! The flavors are amazing. My seven-year-old usually doesn't touch lettuce and even she loved it! Tangy, sweet and spicy all while feeling super light. I'll be making this every week now 😃

HELLO YUM. Firecracker Lettuce Wraps that are happily vegan - with crispy tofu bits, saucy brown rice noodles, and a creamy sesame sauce.

Firecracker Vegan Lettuce Wraps

peanut butter

soy sauce

sesame oil

rice vinegar

chili paste (like sambal oelek) ++

sugar

knob of fresh ginger, peeled

garlic,

container extra firm tofu (see notes)

brown rice noodles

lettuce leaves

lime

Noodle Prep

Soak your noodles in a bowl of lukewarm water for at least 30 minutes while prepping the rest of the recipe. You want the noodles to be soft and flexible.

Sauce

Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Tofu

Press the tofu with a few paper towels to get some of the moisture out. Cut the tofu into small pieces. Heat a little oil in a nonstick skillet. Add your tofu. Stir-fry until golden brown. I usually let it sauté for at least 15 minutes. Add about half of the sauce to the pan. Stir-fry for another 3-5 minutes. As the sauce browns, it will form small crispy pieces around the tofu. Yum! Transfer tofu to a bowl.

Noodles

Drain and rinse your noodles. Add another swish of oil to the pan and plop the noodles in. Add about half of the remaining sauce. Stir fry for just a minute or two until coated. Add a splash of water if it&#8217;s too sticky. Remove from heat immediately and toss with the tofu.

Lettuce Wrap It Up

Fill your butter lettuce leaves with the noodle/tofu mixture (it&#8217;s okay if it&#8217;s sticky &#8211; you&#8217;re just wrapping it up in lettuce). Top with peanuts, cashews, cilantro, scallions, lime, and/or Sriracha if you want. YUM YUM YUM!

Looking delicious! I love the texture! Great recipe, thanks!

Looks amazing!!! I'm working and can't stop thinking about trying this recipe!

Thank you so much for the vegan recipes and explaining how to veganize the non-vegan recipes! I am a long time fan and I am transitioning from vegetarian to vegan this year. I will be making this for dinner tonight!

I loved this! Made it last night and it was a big hit. So much flavor. Thank you for this recipe.

This recipe was absolutely delicious! I used ground chicken and regular rice noodles because I couldn't find the brown rice ones and it was so good. Will definitely be making again. Thanks for another great recipe!

I made these last night for dinner! OMG delicious. My boys have requested these for after school snack today. The firecracker sauce is soooo good, I could eat it with a spoon. Thank you for a great recipe!

You're right, this is filling. In a good kind of way. It's also fun with all the garnishes. Not the prettiest dish, but boy, is it tasty. Thanks so much for this recipe!

Sounds and looks like a real winner. I know my other half will not do the tofu but maybe chicken.

Oh. My. YUM!!!! Definitely my next dinner recipe. Thanks so much for sharing!

https://content.jwplatform.com/videos/oZ6aMOdz.mp4

HELLO YUM. Firecracker Lettuce Wraps that are happily vegan – with crispy tofu bits, saucy brown rice noodles, and a creamy sesame sauce.

These lettuce wraps are ridiculously good! Crunchy, fresh, and packed with tofu, brown rice, crispy onions, plus a drizzle of peanut sauce and spicy mayo. Delicious!

Tofu and Brown Rice Lettuce Wraps with Peanut Sauce

olive oil

butter lettuce lettuce

spicy mayo (see notes)

onions cashews / peanuts for topping

teriyaki sauce

juice of 1 orange

Sriracha

Cook the tofu

Heat a few swishes of oil in a nonstick skillet over medium high heat. Add the tofu and crumble in the pan. Cook until slightly browned. 

Cook the tofu: Heat a few swishes of oil in a nonstick skillet over medium high heat. Add the tofu and crumble in the pan. Cook until slightly browned.

Tofu and Brown Rice Lettuce Wraps  with Peanut Sauce Step 1

Add rice and sauce

Add the rice and most of the sauce to the pan. Sauté for 5 minutes or so &#8211; just enough to get some browning / light caramelization and get everything nice and yummy. Season with salt to taste.

Add rice and sauce: Add the rice and most of the sauce to the pan. Sauté for 5 minutes or so - just enough to get some browning / light caramelization and get everything nice and yummy. Season with salt to taste.

Tofu and Brown Rice Lettuce Wraps with Peanut Sauce Step 2

Fill and serve

Spoon your tofu and brown rice filling into crispy little pieces of lettuce. Top with something crunchy (peanuts? crispy onions?) and something creamy (spicy mayo all the way) and drizzle with a little extra sauce, and now tell me this isn&#8217;t your favorite meal of the week.

Fill and serve: Spoon your tofu and brown rice filling into crispy little pieces of lettuce. Top with something crunchy (peanuts? crispy onions?) and something creamy (spicy mayo all the way) and drizzle with a little extra sauce, and now tell me this isn't your favorite meal of the week.

Tofu and Brown Rice Lettuce Wraps with Peanut Sauce Step 3

https://content.jwplatform.com/videos/AYs0eDeb.mp4

Tofu Lettuce Wraps AdThrive

These delicious and healthy vegan lettuce wraps have a spicy filling full of plant based proteins: brown rice, spiced tofu, and cashews.

Spicy Vegan Lettuce Wraps

brown rice

organic tofu

corn

chili powder

cashew halves

hot sauce (Sriracha)

carrots

lettuce (or 1 large)

Best Tahini Sauce, Cashew Cream,

Cook the brown rice, according to the package instructions or use our Instant Pot method. When its done, season the rice with some kosher salt and a drizzle of olive oil.

Drain the tofu by wrapping it in a paper towel, placing it on a plate, and covering it with a heavy object for 5 minutes or more.

In a large non-stick skillet, heat the olive oil. Add the tofu and it break down it into very small pieces with a spatula. Sauté for about 15 minutes, until brown.

Add the frozen corn and stir for a few minutes until most of the liquid has cooked out of the tofu. Add the chili powder and cashew halves, and stir to combine. Add the soy sauce and hot sauce and stir until liquid is absorbed. Remove from heat.

Meanwhile, peel and grate the carrots (we use this Handheld Julienne Peeler). Wash and dry the lettuce leaves.

To serve, place rice, tofu cashew mixture, and grated carrots within a lettuce leaf, and roll up the leaf.

Treat yourself to copycat PF Chang&#039;s Vegan Lettuce Wraps right in your own kitchen - complete with crispy rice noodles and sriracha mayo!

Vegan Lettuce Wraps (PF Chang's Copycat Recipe!)

rice noodles + oil

12-oz package firm tofu (340 g)

oil oil

onion

mushrooms (roughly chopped, 226 g)

garlic (minced)

Tbsp ginger

onions

water chestnuts

Tbsp soy sauce (30 mL)

Tbsp hoisin sauce (30 mL)

Tbsp rice vinegar (15 mL)

butterhead lettuce leaves

Optional Crispy Rice Noodles: To make crispy rice noodles as shown in photos, heat about ½ inch of oil in a large saute pan over medium high heat. Drop a single rice noodle into the oil. When it bubbles, the oil is hot enough. Working in batches, drop the noodles into the hot oil cooking for just a few seconds until they puff up. Remove from oil and set on a paper towel.

Tofu: Drain tofu and wrap in a few layers of paper towels. Squeeze to remove excess moisture, then use your hands to crumble up the tofu. Heat oil in a large saute pan or wok over medium/high, then add the tofu. Cook until it begins to turn golden at the edges, 7 to 10 minutes.

Veggies: Add the onion, mushrooms, garlic, and ginger. Cook until mushrooms have released their moisture and it evaporates. Onion should be soft at that point, about 10 minutes.

Flavor: Add water chestnuts, soy, hoisin, rice vinegar, and half of the green onions. Cover and cook for 2 to 3 more minutes.

Serve: Spoon filling into each butterhead lettuce leaf, topping with remaining green onions and optional crispy rice noodles.

Spicy lentil lettuce wraps make a tasty vegetarian meal to please all types of eaters. Lentils are a terrific budget-friendly ingredient rich in plant protein. A recipe that&#39;s easy enough for weeknights dinner or to make ahead for the week.

Lentil Lettuce Wraps (Vegetarian, Gluten-Free)

Tbsp olive oil

jalapeño

carrot (shredded (or diced 1/4 inch))

canned diced tomato (or 1 cup diced fresh tomato)

½ teaspoon cumin

cayenne powder

red pepper flakes (optional)

¼ tsp black pepper (or

Tbsp vinegar (white, dark, apple cider, etc.)

brown lentils

water or broth (more

6-10 lettuce leaves (butter lettuce, romaine, bib lettuce, or cabbage)

avocado

In large pot with a lid, sauté diced onion in oil until soft, about 3-5 minutes. Add minced garlic and jalapeño and sauté until fragrant, about 2 minutes.

Add carrots, diced tomato and seasonings (except salt). Sauté 5-8 minutes until tomatoes start to break down. Deglaze the pot a bit with vinegar. 

Add lentils and 3 cups water. Bring to boil, then reduce to simmer until water evaporates and lentils are soft (20-25 minutes). Add a little more water if necessary to keep it from sticking and then add salt.

Let cool briefly (otherwise it will wilt your lettuce wraps right away!)

Serve on sturdy lettuce or cabbage leaves with sliced avocado and fresh lime. 

Easy anti-Inflammatory chickpea lettuce wraps - this healthy chickpea recipe is super delicious and ready in around 15 minutes. Perfect for lunch or dinner, this anti-inflammatory recipe is vegan, gluten-free and rich in antioxidants.

Curried Chickpea Lettuce Wraps

chickpeas (I used from

spring onion, chopped

turmeric

garlic clove, chopped

mint leaves

tsp cumin

sesame seeds

tbsp flax seeds

tsp chili peppers

lime juice

basil leaves

tomatoes, chopped

green pepper, chopped

tbsp crushed walnuts

Lettuce leaves (I used Romaine), washed

Put chickpeas with some water (about ¼ cup)...

Put chickpeas with some water (about ¼ cup) in a pan and add turmeric and chili powder, stir to coat at medium-high (about 2-3 min)

Make sure there is almost no water and...

Make sure there is almost no water and add the rest of the ingredients (olive oil, onion, garlic, cumin, flax seeds, sesame seeds, mint leaves) stir together for about 1 minute turn off heat and cover with lid.

In a small bowl smash avocado and ½...

In a small bowl smash avocado and ½ chopped tomato, add lime juice and minced garlic – stir until smooth. You can also use a hand blender to make this smoother. Add the rest of the salad ingredients and some salt to taste and combine. Top with some crushed walnuts for some more nutrition and crunch.

Place 2 tbps of the chickpea filling in...

Place 2 tbps of the chickpea filling in the middle of a lettuce leaf and 2 tbps of the salad. Repeat about 5 more times. Eat right away.

You can store the salad and the chickpea...

You can store the salad and the chickpea filling in the fridge for up to 1 day (salad is best when it’s fresh).

These Vegan Lettuce Wraps are the perfect quick and easy lunch or dinner you are searching for—loaded with veggies and mixed with vegan mayo!

Vegan Lettuce Wraps

black beans

yellow corn (drained, or fresh corn kernels)

red onion (medium, chopped)

avocado (ripe, chopped)

tomatoes (medium, chopped)

mayonnaise

cilantro leaves (fresh, chopped, for garnish)

Combine the black beans, corn, red onion, avocado, and tomatoes in a mixing bowl.

Add the vegan mayonnaise, salt, lime juice, and oil. Stir to combine.

Divide the black bean mixture evenly into the lettuce wraps.

Serve wraps immediately with chopped cilantro as a garnish.

These easy, flavorful lettuce wraps are drizzled with a creamy peanut sauce. It&#39;s the perfect combination of light and refreshing, yet satisfying and protein-rich!

Cashew Tofu Lettuce Wraps (Vegan!)

tofu

cashew pieces

green onions

garlic

ginger,

hoisin sauce (gluten-free if needed)

Tbsp. tamari

Tbsp. rice vinegar

maple syrup

Bibb/butter lettuce leaves

Peanut Sauce (for drizzling)

Garnish (optional): mung bean sprouts, sesame seeds, green onions, crushed peanuts

Make the sauce: Add hoisin, tamari, rice vinegar, and maple syrup to a small bowl and whisk to combine. Set aside.

Prepare tofu mixture: Slice green onions, mince garlic, and grate ginger. Crumble/tear tofu into small pieces.

Cook: In a non-stick skillet over medium heat, add crumbled tofu. Sauté for 6-7 minutes until slightly golden, stirring occasionally to prevent sticking. Then add cashews, green onions, garlic, and ginger. Stir and sauté for 2-3 minutes.

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Top 10 vegan lettuce wraps recipes from across the web

The most viewed vegan lettuce wraps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shiitake Lettuce Wraps

Firecracker Vegan Lettuce Wraps

Tofu and Brown Rice Lettuce Wraps w...

Spicy Vegan Lettuce Wraps

Vegan Lettuce Wraps (PF Chang's Cop...

Lentil Lettuce Wraps (Vegetarian, G...

Curried Chickpea Lettuce Wraps

Vegan Lettuce Wraps

Cashew Tofu Lettuce Wraps (Vegan!)

Lettuce Wrap Summer Rolls

The most viewed vegan lettuce wraps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine