Vegan Asian Lettuce Wraps



  • 3 tbs hoisin sauce

  • 3 tbs Bragg Organic Coconut Aminos

  • 2 tbs rice vinegar

  • 1 tsp sesame oil

  • 1 tsp cornstarch

  • 6 ounces walnuts

  • 6 ounces shiitake mushrooms

  • 1 can sliced water chestnuts (3oz), drained

  • 1 tbs vegetable oil

  • 2 cloves garlic, minced

  • 2 tsp freshly grated ginger

  • 4 green onions, thinly sliced

  • 1/4 tsp red pepper flakes

  • 8 leaves butter lettuce

  • ½ cup shredded carrots

In this recipe:

  • In a small bowl, stir together the hoisin, coconut aminos, rice vinegar, sesame oil and cornstarch. Set aside.
  • Pulse together walnuts, mushrooms and water chestnuts in a food processor until a coarse, crumbly texture is achieved.
  • Heat vegetable oil over medium heat in a large skillet. Add mushroom mixture and cook until browned and any excess moisture has evaporated, about 5 minutes.
  • Stir in the garlic, ginger, red pepper flakes and half of the green onions and cook until fragrant, about 2 minutes more.
  • Pour the sauce over the top of the mushroom mixture and stir to coat. Cook just until the sauce is thickened and warmed through, about 1-2 minutes more.
  • Spoon the mixture into individual lettuce leaves. Top with remaining green onions and shredded carrots.

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