Vegan Asian Style Lettuce Wraps
(Makes 12 Wraps)
These lettuce wraps are bursting with flavor. The Asian influenced ingredients will dance on your taste buds. These are incredibly addicting and it is impossible to eat just one! Hearty, healthy and just Delectable!
1 (15.5 oz can) Chickpeas (Garbanzo Beans) –
4 Whole White Mushrooms – [Meat Base]
1 ½ Cups Whole Walnuts –
1 (8oz) Can Whole Water Chestnuts, drained & rinsed
3 Scallions (Green Onions), chopped, divided
½ Tsp Salt
½ Tsp Pepper, fresh ground
3-4 Tbsp Sesame Seeds
2 Tbsp Extra Virgin Olive Oil
1 head Boston Lettuce
2 Medium Carrots, shredded
Dressing: – Whisk all ingredients together.
¼ Cup Soy Sauce
1 Tbsp Rice Vinegar
½ Tsp Sriracha
2 Tbsp pure Sesame Oil
3 Garlic Cloves, grated
1 Tbsp Fresh Ginger (About 1 ½ – 2 inch piece), grated
1 Tbsp Blue Agave Nectar
-In food processor blend Chickpeas, Mushrooms, Walnuts, ½ of the chopped scallions, Water Chestnuts and Salt/Pepper. Pulse for about 30-45 seconds stop at least once to scrap down sides then set mixture aside.
-Toast sesame seeds in a dry pan for about 2 minutes or until lightly toasted. Remove sesame seeds from pan and set aside.
-Return pan to stove and heat olive oil over medium heat. Add ‘meat’ mixture and half of the dressing, sauté for about 2 minutes until warmed through and incorporated. Remove pan from heat and allow filling to cool.
-While mixture is cooling, prepare your lettuce leaves – rinse/pat dry and shred carrots.
-For the dressing: whisk all ingredients together. *I only grate the garlic in this recipe since I’m already using my microplane for the ginger, feel free to mince the ginger if you prefer.
-Makes 12 wraps. Add about ¼ cup of filling per wrap. Top with about a Tsp of remaining dressing/sauce on each and divvy up the carrots and remaining scallions between each. Enjoy!