Monday, October 3, 2011

Vegan MoFo Day 3: Mock Beef Lettuce Wraps

I have become completely obsessed with lettuce wraps after trying the delicious Hoisin Mustard Tofu Lettuce Wrap recipe from Appetite for Reduction. They're light, but oh, so filling, and they have the most wonderful texture. Crunchy lettuce, rich fillings. Nom! Lettuce wraps are best, in my opinion, when flavored with Asian spices.

Mock Beef Lettuce Wraps
1 tbs canola oil
1 small white or yellow onion, diced
1 red or green bell pepper, diced
2 cloves of garlic, minced
1 tbs minced ginger
2 tbs rice wine vinegar
2 tsp soy sauce
1/4 tsp cracked red pepper
1 cup TVP
1 tsp Not Beef Better Than Bouillon paste
6-8 piece of iceberg lettuce

In a large skillet, saute onions in oil until they become translucent. Add bell pepper and cook for another 3-4 minutes. Add garlic and saute for another 2 minutes. Add spices and cook and additional 2 minutes. Add TVP and stir to coat in spices and veggies. Add bouillon and water, and cover. Cook until TVP has absorbed all of the broth. Fill lettuce pieces and roll up. Serve with peanut dipping sauce. I used San-J's Spicy Peanut Marinade. Yum!


  1. This sounds so good! I may have to make these...

  2. I think I need more lettuce wraps in my life...

  3. Sarah, we ALL need more lettuce wraps in our lives.