Slow Cooker Veggie Lettuce Wraps

A quick and easy vegan lettuce wrap made with tofu, veggies and just the right seasonings!

Course Appetizer, Main Course

Cuisine Chinese, gluten free, vegan

Keyword slow cooker lettuce wraps, tofu lettuce wrap, vegan lettuce wrap, vegetarian lettuce wrap

Prep Time 5

Cook Time 2

Cooling Time 15

Total Time 2 20

Servings people

Calories 274kcal

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

Cut your high-protein tofu (or other vegan protein) into very small pieces and place it at the bottom of your slow cooker.
Wash and cut your choice of veggies into large pieces (Cut out the seeds and white stuff inside 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.
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.
Mix together sesame oil, mirin, Bragg's Liquid Aminos, grated ginger, minced garlic, and sriracha if desired, then pour it over the tofu and veggies. Stir to coat the veggies and tofu with the sauce.
Cover with the lid, and set your slow cooker to high for 2 hours or low for 4 hours.
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).

Use a food processor to quickly chop the veggies into very small pieces.
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.