While there is no question that a vegan diet is healthy, finding unique and flavorful recipes can sometimes prove to be a challenge. These vegan lettuce wraps are not only packed with flavor, but contain a variety of nutrient-dense grains and vegetables guaranteed to keep your body working at its prime.
Fiery Tofu Wraps
Turn up the heat with these flavorful tofu lettuce wraps! Serves 4 to 6.
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, peeled and minced
- 1 pound extra-firm tofu, crumbled
- 1 8-ounce can water chestnuts, drained and chopped
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 1 tablespoon hot sauce
- 16 butter or iceberg lettuce leaves
- 1/2 cup chopped green onions
- 1/2 cup fresh mint, chopped
- 1/2 cup slivered almonds
- Heat oil over medium heat in a large skillet.
- Add onions, ginger, and garlic to pan and cook for 8 to 10 minutes, or until onions are soft and starting to brown.
- Add tofu and water chestnuts to pan, and cook for 4 to 6 minutes, or until heated through.
- Add soy sauce, hoisin sauce, and hot sauce to pan, cook for 1 to 2 minutes, or until heated through.
- Place 2 to 3 tablespoons of tofu filling into each lettuce leaf.
- Top lettuce wraps with green onions, mint, and slivered almonds, if desired.
Quinoa Sweet Potato Lettuce Wraps
A must-have for quinoa lovers, these filling lettuce wraps are hearty enough for the carnivores in your family. Serves 4 to 6.
- 1 large sweet potato, peeled and cut into 1/2-inch cubes
- Olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 3/4 cup quinoa, rinsed
- 1 15-ounce can black beans, rinsed
16 iceberg or butter lettuce leaves
2 ripe avocados, skins removed and cut into slices
Hot sauce, salsa, and jalapeno slices, if desired
- Preheat oven to 400 degrees Fahrenheit.
- Place sweet potatoes on a cookie sheet, drizzle with olive oil, and sprinkle with cumin, cinnamon, and sea salt.
- Bake sweet potatoes for 20 to 25 minutes, or until golden brown.
Place quinoa in a small saucepan, and add 1 1/2-cups of water.
Bring water to a boil over medium-high heat, and cook quinoa for 15 minutes, or until water is fully absorbed and quinoa is tender.
Reduce heat to low, and stir in black beans.
Add sweet potatoes to quinoa and black bean mixture.
Place 2 to 3 tablespoons of quinoa mixture into each lettuce leaf.
Top with a slice of avocado and hot sauce, salsa, and jalapeno slices, if desired.
Asian Walnut Lettuce Wraps
These lettuce wraps are great served with a side of steamed white rice. Serves 4 to 6.
- 4 cups raw walnuts
- 2 teaspoons ginger powder
- 1/4 cup olive oil
- 4 cloves garlic, peeled and minced
- 2 tablespoons sriracha sauce
- 1/2 cup maple syrup
- 1 teaspoon sesame seeds
- 16 iceberg or butter lettuce leaves
- 8 carrots, peeled and shredded
- 1 red bell pepper, sliced
- 4 green onions, sliced
- Sesame seeds
- Soak walnuts in hot water for 10 minutes, then drain.
- Place walnuts, ginger powder, olive oil, and garlic in food processor, and pulse 8 to 10 times until walnuts are coarsely chopped and ingredients are well combined.
- Add sriracha sauce, maple syrup, and 1 teaspoon sesame seeds to food processor, and pulse 2 to 3 more times to incorporate remaining ingredients.
- Place 2 to 3 tablespoons of walnut mixture into each lettuce leaf.
- Top with carrots, red bell peppers, green onions, and sesame seeds, if desired.
Wrap It Up
For a tasty, weekend meal, consider these vegan lettuce wraps. Your taste buds - and your waistline - will thank you!