As a self-proclaimed vegetable advocate, nothing makes me happier than creating a satisfying meal that uses only food from the earth, no animal product at all. And when I make one that not only tastes good, it’s actually quite stunning, I get even more excited!
For the most part, traditional lettuce wraps are pretty awesome and often a healthy option on the menu. It’s typically chicken, beef, pork or I’ve even seen vegetarian options that include some version of soy. Everything is diced up super small, has a delicious collection of dozens of tangy flavors and then you wrap them up in a chunky leave of lettuce and that’s it.
When you’re in the mood for a healthy meal that does not include animal products, gluten, or soy — then these vegan lettuce wraps are right up your alley! While prepping the veggies is the most time consuming part, these can be cooked and tossed together in 15 min or less!
Vegan Lettuce Wraps Ingredients
- 1 Sweet Potato
- 2 Medium Beets (2″)
- 6 Brussels Sprouts
- 4 Cloves of Garlic
- 1 T Olive Oil
- 1/2 cup Water Chestnuts
- 1/2 cup Bamboo Shoots
- 1/2 cup Slivered & Toasted Almonds
- 1 Head of Butter Lettuce
- 1 Avocado
- 4 Green Onions
- 3 T Soy Sauce
- 2 T Peach Jam
- 2 T White Wine Vinegar
- Prepare your beets, sweet potato and Brussels sprouts by chopping into tiny pieces (like 1/4″). You can use a mandolin, chop chop machine or food processor to save some time. Also chop up the water chestnuts, bamboo shoots, green onions, avocado and set aside separately.
- Prepare your sauce with 1 T minced garlic, soy sauce, jam and vinegar in a small dish and set aside.
- In a large skillet or wok, heat olive oil under very high heat with 3 cloves of chopped garlic. When the garlic is crispy and slightly browned, your oil is hot enough for cook up some veggies!
- Set a timer for 10 min and add beets first. Wait about 2 min, add sweet potatoes and wait about another 2 min. Add Brussels sprouts and then let cook together another 2-3 minutes.
- Add sauce, water chestnuts and bamboo shoots, cover and let cook until desired softness. It took me exactly 10 min total but may vary depending on the size of your veggies and heat of your pan. Remove from heat and add almonds.
- Fill each lettuce cup with 1/2 cup veggie mixture, top with green onion and avocado and serve!
Nutrition: This recipe will make 6 cups of filling, enough for about 12 hearty, vegan lettuce wraps. Each one has just under 100 calories 3g protein and 3g fiber. One makes a great snack, 3 makes a great lunch and 4 for dinner. If you’re following Color Yourself Skinny, these would work as either an orange, green or indigo recipe — these are incredibly versatile!
Finding the best produce: Not only are veggie based dishes good for the planet, each veggie has unique and specific benefits to your body. And finding high quality produce can make your dishes even more outstanding. As a local in San Diego, I have been loving visiting Specialties Produce and picking up my weekly Farmers’ Market Box. But even if you’re not in San Diego, Specialties still has a great resource to help you.
Check out their ap, an easy-to-use database of produce history, nutrition, cultivation, seasonal availability, and recipes. It’s not just the quality of their produce that I love about Specialties, but the care and passion the team has about vegetables and healthy living that I find most inspiring.
What are your favorite lettuce wrap ingredients?
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