Best 2 Vegan Asian Lettuce Wraps Recipes
Indulge in a delightful culinary journey with our curated collection of vegan Asian lettuce wraps recipes. These vibrant and flavorful wraps are a symphony of textures and tastes, offering a healthy and satisfying meal option.
Our first recipe showcases a classic lettuce wrap filled with savory tofu, crunchy vegetables, and a zesty peanut sauce. This crowd-pleaser is a perfect appetizer or main course.
For those who prefer a spicy kick, our Szechuan lettuce wraps pack a punch with a bold and aromatic sauce made with chili oil, ginger, and garlic. The tender lettuce leaves provide a cooling contrast to the heat, creating a harmonious balance of flavors.
If you're looking for a lighter option, our refreshing Vietnamese summer rolls are a delightful choice. These translucent rice paper rolls are filled with crisp vegetables, herbs, and tofu, served with a tangy dipping sauce. They're a perfect way to enjoy a healthy and flavorful meal on a hot summer day.
Our Korean lettuce wraps offer a unique twist with a sweet and savory sauce made from gochujang, a fermented Korean chili paste. The tender lettuce leaves are filled with marinated tofu, vegetables, and topped with a sprinkle of sesame seeds for an extra layer of flavor.
Finally, our Thai lettuce wraps combine the vibrant flavors of Thailand in a delicious and aromatic dish. These wraps are filled with a mixture of vegetables, tofu, and a fragrant Thai peanut sauce. They're a perfect combination of sweet, sour, and spicy flavors that will tantalize your taste buds.
With our diverse selection of vegan Asian lettuce wrap recipes, you'll find a variety of options to suit your preferences. Whether you're in the mood for a classic wrap, a spicy Szechuan delight, refreshing summer rolls, or a unique Korean or Thai twist, these recipes have got you covered. So, gather your ingredients, put on your apron, and let's embark on a culinary adventure that will leave you satisfied and inspired.
LETTUCE WRAPS
Steps:
- 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.
Nutrition Facts : ServingSize 1 (of 4), Calories 169 kcal, Carbohydrate 21 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Fiber 4 g, Protein 11 g, Sugar 8 g, UnsaturatedFat 4 g
ASIAN LETTUCE WRAPS(VEGETARIAN)
Make and share this Asian Lettuce Wraps(Vegetarian) recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make Miso Sauce:.
- Place brown sugar in heavy saucepan, and melt over medium-low heat, being careful not to burn. Remove from heat, and stir miso and sesame seeds into melted sugar.
- To make Wrapping:.
- Trim edges of lettuce leaves to make them uniformly circular. Stack sesame or basil leaves alongside.
- To make Salad:.
- Heat oil in skillet or wok over medium-high heat, and stir-fry tofu about 2 to 3 minutes. Remove from heat, and set aside.
- Slice avocado into 1½-inch-long pieces. Slice red pepper into 1 ½-inch-long pieces. Set aside.
- Combine white radish with 1 teaspoon sesame oil, 1 teaspoon sesame seeds, 2 teaspoons brown sugar, ½ teaspoon salt and 1 teaspoon red pepper powder. Set aside.
- Combine bean sprouts with 1 teaspoon sesame oil, 1 teaspoon sesame seeds and 1 teaspoon salt.
- To assemble rolls, place 1 lettuce leaf on flat surface, and layer remaining ingredients in following order: basil leaf, bean sprout mixture, radish mixture, tofu, cucumber, avocado and red pepper. Spoon about ½ teaspoon Miso Sauce over top. Wrap by tucking ends in, and roll up. Repeat with remaining ingredients.
Nutrition Facts : Calories 188.4, Fat 12.1, SaturatedFat 1.8, Sodium 1193.5, Carbohydrate 18.3, Fiber 4.2, Sugar 9.8, Protein 5.4
Tips:
- To make the tofu marinade more flavorful, use a combination of soy sauce, rice vinegar, sesame oil, and garlic. - If you don't have any shiitake mushrooms on hand, you can substitute another type of mushroom, such as white button mushrooms or cremini mushrooms. - For a crispier lettuce wrap, use a heartier lettuce, such as romaine or butterhead lettuce. - To make the wraps easier to assemble, lay out all of the ingredients on a large platter or cutting board. - Serve the wraps with your favorite dipping sauce, such as a sweet and sour sauce, a hoisin sauce, or a peanut sauce.Conclusion:
These vegan Asian lettuce wraps are a delicious and healthy appetizer or main course. They are easy to make and can be tailored to your own taste preferences. With their vibrant flavors and textures, these lettuce wraps are sure to impress your friends and family. So next time you're looking for a quick and easy vegan meal, give these lettuce wraps a try!
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