Vegan Lettuce Wraps (In the Slow Cooker)

Name: Slow Cooker Veggie Lettuce Wraps
Prep time: 5 min
Cook time: 120 min
Total time: 140 min
Ingredients: 1 (16 oz) package high protein tofu ( (or any vegan chicken substitute, chopped into small pieces.)); 3 cups chopped vegetables of choice (broccoli, carrots, bell pepper, mushrooms, celery, or zucchini.); 1 can water chestnuts (drained and chopped); 3 tablespoons sesame oil; 1/3 cup mirin; 4 tablespoons Braggs Liquid Aminos; 1-2 teaspoons grated fresh ginger root; 2 cloves minced garlic; 1 teaspoons sriracha (or garlic chile sauce (optional for spice)); 1 dash salt (to taste); 12 large pieces Romaine or bib lettuce leaves (washed with the root end cut off); 1/4 cup cilantro (or other fresh herbs like green onions, or basil.)

by Monica on July 17, 2025 0 comments

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These easy vegan lettuce wraps are the perfect summer meal! They’re packed with flavor, veggies, and protein, and best of all, the filling is made in the slow cooker, so you are not stuck over a hot stove.

Three vegan lettuce wraps on a white plate made with veggies and tofu in a slow cooker.

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Why make this recipe

These vegan lettuce wraps are a great way to get fiber, nutrients, and plant-based protein all in one low-carb, gluten-free meal. The sweet and savory Asian-style sauce turns the filling into a treat that tastes so good, you forget that you’re eating veggies.

Ingredients and substitutions

Lettuce – Any large leaf lettuce will work. Romaine, bib lettuce, butter lettuce, or even iceberg will work well.
Vegetables – About 3 cups total of any veggies that you like. Broccoli, red bell peppers, carrots, cauliflower, zucchini, and mushrooms all work well. (However, only use a small amount of zucchini or yellow squash, or it will become too wet.)
Water Chestnuts – This gives the veggie mixture some texture and crunch and is an important ingredient, so don’t leave it out. I like to use whole water chestnuts (they taste the best) and chop them with the vegetables.
Protein – I like to use extra firm, high protein tofu, since it holds its form the best in the slow cooker. You can also use tofu (Extra firm that has been pressed to get the water out and then crumbled) or any vegan “meat” product that you choose, such as vegan chicken strips cut into small pieces.
Sesame Oil – This gives it an authentic Chinese flavor. You can use another oil if you choose, but sesame oil adds a lot to the flavor of this dish.
Mirin – this is a sweet and salty liquid that you can find in the Asian section of the grocery store. (This is the base of the sauce)
Bragg’s Liquid Aminos – This is similar to soy sauce but gluten-free. You can also use Tamari or even just regular soy sauce if you don’t need gluten-free lettuce wraps.
Ginger – To give it flavor. Freshly grated ginger root is the best choice if you have it.
Garlic – To add more flavor. (optional)
Fresh Herbs – Cilantro, green onions, or Thai basil chopped and sprinkled on top of your lettuce wrap to give it another burst of flavor.
Sriracha or Chili Garlic Sauce – (optional) if you want them spicy. Just add it to the sauce before pouring it over the tofu and veggies.

Helpful tools

Slow Cooker – aka crock pot for cooking the filling. You will need a medium to large one that holds about 8 cups.
Food Processor – A large food processor makes chopping the veggies very quick and easy, but if you don’t have one, just hand chop them into tiny pieces. (You may need to do it in 2 batches if you have a smaller food processor.)

How to make slow cooker lettuce wraps

A full, printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Cut your high-protein tofu (or other vegan protein) into very small pieces and place it at the bottom of your slow cooker.

Step 2 – Wash and cut your choice of veggies into large pieces (Cut the seeds and white stuff off the inside of the bell peppers) and put them into a large food processor and pulse a few times until they are chopped into small pieces. Place into the slow cooker.

Vegetables in a food processor before chopping. — Add 3 cups of veggies to the food processor.

Vegetables in a food processor after chopping. — Add 3 cups of veggies to the food processor.

Step 3 – Drain the water chestnuts and add them to the food processor and hit pulse a few times until they’re all chopped into tiny pieces. and place them into the slow cooker.

Step 4 – Mix together sesame oil, mirin, Bragg’s Liquid Aminos, grated ginger, and minced garlic, then pour it over the tofu and veggies. Stir to coat the veggies and tofu with the sauce.

Tofu and veggies being stirred in a slow cooker. — Add the tofu and veggies to the slow cooker and stir.

An Asian style sauce being poured over the tofu and veggie mix in the slow cooker. — Add the tofu and veggies to the slow cooker and stir.

Step 5 – Cover with the lid, and set your slow cooker to high for 2 hours or low for 4 hours.

Step 6 – After your filling is done cooking, turn off the slow cooker, take off the lid, and allow it to cool for about 15 minutes before topping with fresh herbs and serving on your choice of romaine or bib lettuce (butter lettuce).

Vegan tofu and veggie lettuce wrap filling in a slow cooker. — After it has cooked take off the lid and top with fresh herbs.

A plate of vegan lettuce wraps with a slow cooker behind it. — After it has cooked take off the lid and top with fresh herbs.

Pro Tips

If using zucchini, only add a small amount (about 1/2 cup) or your mixture will be too wet.
If you want wraps to be spicy, add 1 tsp of sriracha or Chili Garlic Sauce to the dressing.
Crushed peanuts are also delicious sprinkled on top of your tofu lettuce wraps.
These lettuce wraps are delicious served either warm or cold.

Storage

Refrigerate: Leftover vegan lettuce wrap filling will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: You can also freeze leftover filling in an airtight container for up to 3 months, but the texture will get a little soggy after it has been frozen.