vegetarian lettuce wraps

Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous P.F. Chang's lettuce wraps. All the flavor for a fraction of the calories!

Vegetarian Lettuce Wraps

hoisin sauce

soy sauce

rice vinegar

sesame oil

canola oil

extra-firm tofu ((12- to 14-ounces), do not use silken)

baby bella cremini mushrooms (finely chopped)

water chestnuts ((8 ounces), drained and finely chopped)

garlic (minced)

ginger

red pepper flakes (omit if sensitive to spice)

green onions (thinly sliced, divided)

carrots (additional red pepper flakes)

In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.

Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.

Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.

Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.

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Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous P.F. Chang’s lettuce wraps. All the flavor for a fraction of the calories!

PF Changs Lettuce Wraps

Hearty, Healthy, filling, vegetarian chickpea taco lettuce wraps are great for lunch, dinner and lunch box. Delicious as salad too.&nbsp;

Chickpea Taco Lettuce wraps

coriander powder and paprika

cumin powder, dried oregano and salt

sugar

cayenne pepper powder,

vegetable oil

onion

garlic

chickpeas

lime juice

lettuce leaves

avocado,

salsa

cheddar

corn

sour cream

chopped cilantro

Stir all spice mixture ingredients together in a small bowl.

Make spice mixture

Heat vegetable oil in a medium non-stick skillet over medium heat.&nbsp;

Saute onion and garlic for 1-2 minutes, until onions are translucent.

Add chickpeas and spice mixture. Cook, stirring occasionally for 3-5 minutes, until spices are toasted well.

Take off heat and stir in lime juice and cilantro.&nbsp;

Make Taco Chickpeas

Spoon few tablespoons of the taco chickpeas into each lettuce cups and top with some avocado, salsa, cheddar, corn, sour cream, cilantro and jalapeños slices (as much as you'd like).&nbsp;

Assemble  Chickpea Taco Lettuce Wraps

Tear lettuce into bite sized pieces and toss everything together.&nbsp;

To serve as a salad

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

mushrooms (roughly chopped, 226 g)

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)

salt

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

lime

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. 

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

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.

Add sauce: Reduce heat to medium-low. Add the hoisin-tamari sauce and cook for 1-2 minutes or until warmed through.

Assemble wraps: Scoop mixture down the center of butter lettuce leaves. (Try not to overfill them.) Drizzle with peanut sauce. Top with mung bean sprouts, sesame seeds, crushed peanuts, or other desired toppings.

Well, today in Calgary we finally got some warmer summer weather, 25°C, and for us that means a lighter dinner.  This recipe fit the bill! Everything came together easily and the flavours are so delicious!! Used some homegrown lettuce for the wraps, too!  This recipe is a keeper!! Thank you so much for sharing such amazing recipes with the rest of us!

Vegetarian lettuce wraps filled with hoisin tempeh and topped with fresh crunchy vegetables

lettuce lettuce

pkg tempeh (crumbled)

onion (diced)

Tablespoons seasoned rice vinegar

water

tamari

carrot

red cabbage

radishes

Remove the tempeh from its package and boil it in a pot of water for 10 minutes to remove any bitter flavour and soften the tempeh.

While the tempeh boils, dice the onion, shred the carrots and cabbage and slice the radish.

Mix together the hoisin, rice vinegar, tamari, water and ginger in a small bowl.

When the tempeh has finished boiling, allow it to cool a minute or two then using your fingers begin crumbling it into small pieces. The consistency should resemble minced meat.

Heat a large nonstick frying pan to medium heat and add a tablespoon of oil. Add the diced onion and cook while stirring for 2-3 minutes. Add the tempeh and sauce to the pan.

Stir the mixture around in the pan until the tempeh, onion and sauce are mixed together thoroughly and heated through.

Using the lettuce leaves as 'cups', fill them with some of the tempeh mixture then top with the shredded vegetables.

Serve with extra hoisin sauce to top the wraps.

Top 6 vegetarian lettuce wraps recipes from across the web

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

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Vegetarian Lettuce Wraps

Chickpea Taco Lettuce wraps

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

Lentil Lettuce Wraps (Vegetarian, G...

Cashew Tofu Lettuce Wraps (Vegan!)

Vegetarian Lettuce Wraps

Top 6 vegetarian lettuce wraps recipes from across the web

The most viewed vegetarian 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

Vegetarian Lettuce Wraps

Chickpea Taco Lettuce wraps

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

Lentil Lettuce Wraps (Vegetarian, G...

Cashew Tofu Lettuce Wraps (Vegan!)

Vegetarian Lettuce Wraps

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