Vegan Lettuce Wraps
A healthier, plant-based version of the P.F. Chang's classic.
Equipment
- Large bowl
- Non-stick skillet
Ingredients
- 1 cup TVP
- 2 cup vegetable broth chicken-style, plus more for sautéing
- 2 cloves garlic minced
- 1 medium onion diced
- 1/4 cup hoisin sauce vegan
- 2 tablespoons liquid aminos or soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger grated
- 1 tablespoon sriracha or to taste
- 8 ounces water chestnuts drained and diced
- 2 each green onions thinly sliced
- salt to taste
- black pepper to taste
- 1 medium head lettuce green leaf, bibb, or Boston preferred
Instructions
- Place TVP in a large bowl, and pour over hot vegetable broth. Stir and let stand for 5-10 minutes to rehydrate. Drain and squeeze out any remaining broth.
- Heat a thin layer of broth or water in a non-stick saucepan over medium high heat. Add TVP and cook until lightly browned, about 3 minutes. If the TVP starts to stick, add a splash of broth of water.
- Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and sriracha. Cook onions until translucent, about 1-2 minutes. Add a splash of broth of water if the mixture starts to stick.
- Stir in water chestnuts and green onions and cook until tender, about 1-2 minutes. Add a splash of broth of water if the mixture starts to stick. Season with salt and pepper to taste.
- To serve, spoon several tablespoons of the filling mixture taco-style into the middle of a lettuce leaf.