Vegetarian Lettuce Wraps Recipes

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LETTUCE WRAPS



Lettuce Wraps image

Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous P.F. Chang's lettuce wraps. All the flavor for a fraction of the calories!

Provided by Erin Clarke / Well Plated

Categories     Appetizer     Side Dish

Time 25m

Number Of Ingredients 14

3 tablespoons hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons canola oil ( or grapeseed oil)
1 packages (12 to 14 ounces) extra-firm tofu (do not use silken)
8 ounces baby bella cremini mushrooms (finely chopped)
1 can (8 ounces) water chestnuts (drained and finely chopped)
2 cloves garlic (minced)
2 teaspoons freshly grated ginger
1/4 teaspoon red pepper flakes (omit if sensitive to spice)
4 green onions (thinly sliced, divided)
8 large inner leaves romaine lettuce (from a romaine heart or butter lettuce leaves)
Optional for serving: grated carrots (additional red pepper flakes)

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

EASY AND SIMPLE VEGETARIAN LETTUCE WRAPS



Easy and Simple Vegetarian Lettuce Wraps image

This is an easy and simple recipe that my 4-year-old daughter loves. It great lunch for a hot summer day.

Provided by Sylvia

Categories     Appetizers and Snacks     Wraps and Rolls

Time 30m

Yield 4

Number Of Ingredients 9

1 splash olive oil
1 cup rice
¼ cup chopped onion
1 clove garlic, chopped
1 cup vegetable broth
1 ½ cups water
1 head romaine lettuce leaves
1 dash soy sauce, or to taste
1 splash lime juice, or to taste

Steps:

  • Heat oil in a large saucepan over medium heat. Cook and stir rice in hot oil until golden brown, 3 to 5 minutes; add onions and garlic and cook until the onion is softened, 5 to 7 minutes more.
  • Pour vegetable broth and water into the saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until tender and the liquid is absorbed, 10 to 15 minutes. Fluff rice and cook 1 to 2 minutes more.
  • Scoop rice mixture into lettuce leaves. Season with soy sauce or lime juice, as desired.

Nutrition Facts : Calories 207.9 calories, Carbohydrate 42.5 g, Fat 1.9 g, Fiber 2.8 g, Protein 4.8 g, SaturatedFat 0.3 g, Sodium 141.4 mg, Sugar 2.3 g

VEGAN LETTUCE WRAPS



Vegan Lettuce Wraps image

Easy, light and wholesomely delicious vegan lettuce wraps. A fun way to celebrate with a nutritious feast in the palm of your hand!

Provided by VeggieCravings

Categories     Appetizers and Snacks     Wraps and Rolls

Time 47m

Yield 4

Number Of Ingredients 20

⅓ cup vegetarian hoisin sauce
1 teaspoon water, or more to taste
½ teaspoon sambal oelek (chile paste), or more to taste
1 tablespoon vegetarian oyster sauce
1 tablespoon water
½ teaspoon sambal oelek (chile paste)
½ teaspoon mushroom seasoning
¼ teaspoon sesame oil
¼ teaspoon white sugar
¼ teaspoon salt
1 tablespoon vegetable oil
2 slices ginger
5 ounces fried tofu, diced
4 ounces jicama, peeled and diced
3 fresh shiitake mushrooms, diced
¼ teaspoon salt
ground black pepper to taste
½ red bell pepper, diced
8 large butterhead lettuce leaves
1 tablespoon toasted sesame seeds, or to taste

Steps:

  • Mix hoisin sauce, 1 teaspoon water, and 1/2 teaspoon sambal oelek together to make dipping sauce.
  • Mix oyster sauce, 1 tablespoon water, 1/2 teaspoon sambal oelek, mushroom seasoning, sesame oil, sugar, and 1/4 teaspoon salt together in a bowl to make seasoning sauce.
  • Heat oil in a large skillet over medium heat. Cook and stir ginger until fragrant, about 30 seconds. Add tofu, jicama, shiitake mushrooms, 1/4 teaspoon salt, and pepper; cook and stir until mushrooms are golden brown, about 5 minutes. Add red bell pepper and seasoning sauce; cook and stir until heated through, about 1 minute. Remove from heat.
  • Place 1 to 2 tablespoons of tofu mixture in the center of each lettuce leaf. Sprinkle sesame seeds on top. Add 1 teaspoon dipping sauce; roll up lettuce to enclose tofu mixture. Repeat with remaining tofu mixture and lettuce leaves. Serve remaining dipping sauce alongside.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 20.9 g, Cholesterol 0.6 mg, Fat 13 g, Fiber 4.3 g, Protein 8.4 g, SaturatedFat 1.8 g, Sodium 730.4 mg, Sugar 8.8 g

VEGETARIAN LETTUCE WRAPS



Vegetarian Lettuce Wraps image

Adapted From Pioneer Woman! for great photo instructions: http://thepioneerwoman.com/cooking/2012/02/vegetarian-lettuce-wraps/

Provided by sofie-a-toast

Categories     One Dish Meal

Time 20m

Yield 3 serving(s)

Number Of Ingredients 9

2 teaspoons peanut oil or 2 teaspoons olive oil
1 (12 ounce) package firm tofu
1 cup frozen corn kernels
2 garlic cloves, minced
1/2 teaspoon chili powder (more to taste)
1/4 cup soy sauce
1 teaspoon balsamic vinegar
romaine lettuce or iceberg lettuce leaf, leaves separated, stiff white ends torn off
1 avocado, sliced

Steps:

  • Heat oil in a nonstick skillet over medium-high heat. Throw in the tofu, then break it up into very small pieces. Cook tofu for several minutes, until much of the liquid cooks off and tofu starts to turn golden.
  • Cut kernels off the cobs of corn and throw it in with the tofu. Cook for a few minutes (corn can remain crunchy.).
  • Add garlic, chili powder and soy sauce, then cook until most of the liquid has been absorbed. Turn off heat and stir in balsamic.
  • Pile mixture into romaine hearts, then add sliced avocado. Fold up and chow down!

Nutrition Facts : Calories 336.7, Fat 18.5, SaturatedFat 3, Sodium 1371.5, Carbohydrate 34.7, Fiber 8.2, Sugar 1.9, Protein 16.8

P. F. CHANG'S VEGETARIAN LETTUCE WRAPS



P. F. Chang's Vegetarian Lettuce Wraps image

Finally -- The VEGGIE Version! After scouring the internet for the vegetarian lettuce wraps, I finally broke down and decided to tweak the ubiquitous chicken recipe and this worked out great! The cooking sauce is from the original recipe but is enough for two batches of the veggie version so make go ahead and make the full recipe and reserve half for another batch. Save in a jar and store in the fridge until needed. Another tip: when buying bamboo shoots, get the strips. This will cut down on prep time as all you have to do is dice these. I've also included a sauce for adding to the individual wraps after cooking (just like in the restaurant!) I like my sauce spicy so you may want to experiment with the ingredients for a milder version.

Provided by CakeDiva

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 29

1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry sherry
2 tablespoons vegetarian oyster sauce
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch
1 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons soy sauce
1 teaspoon Chinese chili sauce
2 teaspoons water
1 cup baked tofu, diced
2 tablespoons peanut oil or 2 tablespoons sesame oil, mixed
1 tablespoon sesame oil, mixed
1 teaspoon fresh minced ginger
2 garlic cloves, minced
2 green onions, minced
1/4 large red onion, minced
4 ounces bamboo shoots, diced
4 ounces water chestnuts, diced
1 (8 ounce) package cellophane noodles
1 head iceberg lettuce or 1 bunch green leaf lettuce
1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon dry mustard (e.g., Coleman's)
1 tablespoon water
1 teaspoon Chinese chili sauce

Steps:

  • Mix the cooking sauce in a bowl and set aside.
  • For the spicy sauce: In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well.
  • In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well and stir in tofu. Allow to marinate for 15 minutes.
  • Heat wok or skillet over medium-high heat. Add the mixed oil and stir fry tofu for 2-3 minutes Set aside.
  • Add the ginger, garlic and onion; stir-fry for about a minute. Add bamboo shoots and water chestnuts; stir-fry for another 2 minutes Return tofu to wok/skillet. Add cooking sauce and cook until thickened (about 2 mins).
  • Place prepared cellophane noodles onto a platter. Pour tofu mixture over them and serve with lettuce and spicy sauce.

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