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Asian Lettuce Wraps - Vegan, Gluten-Free & Nut-Free

The crispy freshness of lettuce, paired with seasoned veggie grounds in a super yummy Asian sauce, makes for a winning flavor-texture combination.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine MAINS
Servings 5 servings

Ingredients
  

Veggie Grounds

  • 2 cups vegetarian chicken broth - or vegetable broth
  • 1 cup TVP - I used Bob's Red Mill
  • 1 tbsp oil - I used grapeseed
  • 1/3 cup chopped onion
  • 1/2 cup chopped water chestnuts
  • 1 tbsp minced ginger
  • 2-3 cloves minced garlic
  • 1/3 cup chopped green onion

Asian Sauce

  • 1/4 cup hoisin - I used gluten-free
  • 2 tbsp soy sauce - I used gluten-free
  • 2 tbsp rice vinegar
  • 1 tsp sriracha
  • 1 tsp toasted sesame oil

For Serving

  • 6 leaves boston lettuce
  • 2 cups cooked plain white rice
  • chopped cilantro - for garnish

Instructions
 

  • Bring broth to a boil, remove from heat and add TVP. Cover and let stand for 5 minutes.
  • Using a cheese cloth or colander, drain as much liquid from TVP as you can. The drier the better for this recipe.
  • In a large skillet over medium-high heat, heat the oil. Add onions and cook until soft (about 5 minutes), then stir in garlic and ginger and cook for another minute. Add TVP and cook until it begins to brown, being sure to stir frequently. Toss in chestnuts and green onions and cook for another minute.
  • Remove from heat and stir in sauce.
  • Spoon rice and a large scoop veggie grounds mixture into center of each lettuce leaf. If desired, topped with fresh cilantro. Serve immediately.

Asian Sauce

  • In a small bowl, whisk together hoisin, soy sauce, rice wine vinegar, sriracha, and sesame oil.