These Easy Vegan Lettuce Wraps are a quick and healthy meal that everybody loves! Full of veggies and protein, they are low carb and gluten free!
I had vegan lettuce wraps for the first time at a P.F. Chang’s restaurant. They were delicious and I’ve tried to recreate different versions of them ever since. This is the easiest and best tasting way that I have found to make them.
Surprisingly, even though they are packed with veggies and wrapped up in a lettuce leaf, my kids love them too.
Just chop up your favorite veggies in the food processor and sauté them in some sesame oil.
Add the tofu,the sauce, and sauté for a few more minutes. Serve on a lettuce leaf. It’s that easy!
Both tofu or any vegan meat substitute (like beyond meat chicken free strips or Butler Soy Curls) work well for this recipe. You can add any veggies that you like, but I personally think that water chestnuts are a must. They give it a little needed crunch. I also love the fresh grated ginger in the sauce. It is not the same without those 2 ingredients. (If you use zucchini, only use a little, about ½ a cup or it will make your veggie mixture too wet.
A quick and easy vegan lettuce wrap made with tofu, veggies and just the right seasonings!
- 3 cups chopped veggies of choice broccoli, carrots, bell pepper, mushrooms, celery, or zucchini.
- 1 can of water chestnuts drained
- 2 TBS sesame oil
- 1 lbs. extra firm tofu drained and pressed or any vegan meat substitute chopped in small pieces.
- Romaine or bib lettuce leaves washed with the root end cut off
- 1/3 cup mirin
- 3 TBS Braggs Liquid Aminos
- 1-2 tsp. grated fresh ginger root
- 1 glove of minced garlic
- Salt to taste
Add veggies of choice and a can of drained water chestnuts to a large food processor and pulse until they are chopped into very small pieces.
Put sesame oil in the bottom of a skillet and turn on to medium heat.
Add the chopped veggies to the skillet and stir frequently for about 3-5 minutes.
Crumble the drained, pressed tofu into the skillet with the veggies.
To make the sauce, mix the mirin, Braggs, ginger, and garlic and drizzle it over the veggies and tofu.
Cook for about 5 more minutes, stirring frequently until the veggies are just tender.
- Use your choice of veggies.
- Use a food processor to quickly chop the veggies into very small pieces.
They work great to take on picnics. I just bring the filling in a container and cut and wash the lettuce leaves so they are ready to fill and eat. This recipe also works well for packed lunches by assembling your lettuce wraps before you eat them. They are so good, I even eat them cold for breakfast when I have a batch of the filling made up in the fridge.
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Want a great soup to go with your vegan lettuce wraps? Try this yummy Thai Tom Yum!