Step 1

There's a lot of ways to make the vegan meat. You can use dehydrated soy crumbles like the Plant Basics or Soy Curls that I use. You can use Tofu, Mushrooms, Impossible meat, TVP, whatever you want! You'll just need about 1 pound of vegan meat. If rehydrating dried protein you'll need about 3 - 4 cups of vegan chicken broth or veggie broth.

Step 2

To make the wrap sauce, simply combine everything in a bowl and whisk thoroughly. Do the same for the dipping sauce.

Step 3

To a dry skillet over medium high heat, add in the chopped mushrooms. Let them cook off some of their water and steam for about 4-5 minutes.

Step 4

Add in a little oil, and then the rehydrated vegan meat. Stir to combine. Add in the water chestnuts and stir to combine. Cook for 3-4 minutes stirring often.

Step 5

Clear a circle in the middle of the pan, add a little oil, and then the minced ginger and garlic. Cook for 1 minute, careful not to burn the garlic. Then stir everything together.

Step 6

Add in the wrap sauce and stir to coat everything in the sauce. Cook until the sauce is heated through, about 1-2 minutes. Finish with a dash of sesame oil.

Step 7

Remove from heat and scoop into iceberg lettuce leaves. Top with sliced green onions, dip into the dipping sauce and enjoy!