Vegetarian Lettuce Wraps
A meaty and meatless lettuce wrap thanks to California walnuts!
- Prep Time: 20
- Cook Time: 5
- Total Time: 25
- Yield: 6 lettuce cups 1x
- Category: snack
- Cuisine: asian
Ingredients
One head of iceberg or romaine lettuce
4 ounces California walnuts, shelled
4 ounces mushrooms, chopped (such as white or Bella)
1 scallion, chopped
2 cloves garlic, crushed (or 1 teaspoon garlic powder)
1 tablespoon fresh ginger, minced (or 1 teaspoon ginger powder)
2 tablespoons lite soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
Shredded carrots, red cabbage, or sesame seeds optional
Instructions
Cut off the end (stem) of the lettuce and gently pull apart the leaves of the lettuce and set aside.
In a medium bowl, soak the walnuts (completely covered in water) and set aside for 20 minutes. Then drain and squeeze out excess moisture (I recommend a mesh colander).
In a large food processor, pulse together the walnuts, mushrooms, garlic, ginger and white parts of the scallion. Transfer to a large mixing bowl. Stir together the wet ingredients to fully combine.
Scoop the walnut mixture into the lettuce cups (leaves) and top with optional toppings.
Serve as is for a tasty snack or pair with brown rice for a meal!
Notes
To make gluten free, use tamari instead of soy sauce. To make vegan, use maple syrup instead of the honey listed.
If you do not have a food processor available, dice the mushrooms and walnuts (soaked and drained) by hand.
Find it online: https://onehungrybunny.com/vegetarian-lettuce-wraps/
