Get ready to spice up your lunch game with these mouth-watering Vegan Lettuce Wraps! Think of them as a lighter, fresher version of a burrito. These wraps are packed with flavor, and the spicy peanut sauce is the cherry on top.
These wraps are perfect for a healthy, on-the-go meal. Make a double batch and keep them in the fridge for a quick and easy lunch throughout the week. Trust us, once you try these wraps, you’ll be hooked.
Ingredients & Substitutions: What Is In Vegan Lettuce Wraps
One of the best things about vegan lettuce wraps is the versatility of the ingredients you can use to fill them. You can use whatever vegetables, herbs, and proteins you like. Here are some common ingredients you might want to include in your lettuce wraps:
- Lettuce for wrapping: Butter lettuce, romaine, or iceberg are great options. Choose whichever type of lettuce you prefer, or try a mix of different varieties.
- Grated carrot: This adds a sweet and crunchy element to the wraps.
- Cucumber sticks: Cucumber is a refreshing addition to the wraps.
- Mango strips: Mango adds a tropical sweetness and bright color to the wraps.
- Red cabbage: Thinly sliced red cabbage adds a beautiful purple color and a slightly bitter crunch.
- Fresh herbs: Mint, cilantro, and Thai basil are great choices. You can use one or all three together.
- Vermicelli rice noodles: These add texture and substance to the wraps. Make sure to cook them according to the package instructions.
- Sesame seeds: These are optional, but they add a nice crunch and nuttiness to the wraps.
If you want to add protein to your lettuce wraps, crispy tofu is a great option. Here’s what you’ll need:
- Extra firm tofu: Use one brick of extra firm tofu, pressed to remove excess water.
- Nutritional yeast: This gives the tofu a cheesy flavor and crispy texture.
- Cornstarch: This helps to create a crispy coating on the tofu.
- Coconut aminos or soy sauce: This adds flavor to the tofu.
- Hoisin sauce (optional): This can be used to coat the tofu for extra flavor and stickiness.
Spicy Peanut Sauce
To tie everything together and add a deliciously spicy and savory element to the wraps, you’ll need to make a peanut sauce. Here’s what you’ll need:
- All-natural peanut butter: Use a smooth and creamy variety.
- Coconut aminos or soy sauce: This adds saltiness and umami flavor to the sauce.
- Lime juice: This adds acidity and freshness to the sauce.
- Maple syrup: This adds a touch of sweetness to the sauce.
- Sriracha: Use as much or as little as you like, depending on your spice preference.
- Water: Use water to thin the sauce to your desired consistency.
- Air fryer or non-stick frying pan
- Vegetable peeler
- Cutting board
- Chef’s knife
- Shallow bowl for marinating tofu
- Separate bowl for coating tofu
- Jar for making peanut sauce
How To Make This Vegan Lettuce Wraps Recipe
Start by covering the vermicelli noodles in boiling water and let them sit for 3-5 minutes (check the package instructions as this may vary). After that, drain and rinse them with cold water.
Take the pressed tofu and cut it into strips, then place it in a shallow bowl. Cover the tofu with soy sauce and flip it over so that it’s evenly distributed. In another bowl, mix the nutritional yeast and cornstarch together. Now, coat each tofu strip in the dry mixture.
The tofu can be cooked in an air fryer at 400 degrees Fahrenheit for 15 minutes, flipping halfway through. Alternatively, you can fry it in a pan with a little dash of olive oil for 3-5 minutes per side. Cook until the tofu is crispy and golden brown on the outside. If you like, you can coat the tofu strips with a little hoisin sauce to enhance the flavor, but this step is optional.
While the tofu is cooking, chop up your veggies.
Next, make the peanut sauce by mixing all the sauce ingredients together in a jar. Be sure to taste-test it to see if you’re happy with the level of spiciness. Remember that you can always add more, but you can’t take it away! If you tend to get heavy-handed with sriracha like me, keep in mind that your guests may not want to sweat at the dinner table. The same thing goes for the water, so add it a little at a time until you get the consistency just right.
Finally, it’s time to assemble the lettuce wraps! Take a piece of lettuce and add your veggies, noodles, and tofu. Sprinkle a dash of sesame seeds on top and drizzle with the delicious Thai peanut sauce you just made. Serve and enjoy!
Tips & Tricks For These Vegan Lettuce Wraps
- To make the lettuce wraps easier to eat, cut off the stem of the lettuce and separate the leaves.
- If you prefer a sweeter peanut sauce, add more maple syrup to taste.
- For a gluten-free option, use tamari instead of soy sauce.
- Don’t skip pressing the tofu! This step helps remove excess water from the tofu, allowing it to become crispier when cooked.
- Make sure to taste the peanut sauce before serving and adjust the spiciness level to your liking.
FAQ: Vegan Lettuce Wraps Recipe
These lettuce wraps are the epitome of a light and refreshing meal, but that doesn’t mean they can’t be paired with some delicious sides to take them to the next level. Try serving them with some vegan spring rolls or spiced edamame for a truly elevated dining experience. Your guests will be raving about the flavors and asking for the recipe!
Leftovers can store in the fridge in an airtight container for up to 5 days. Just keep the ingredients separate and assemble the wraps when you’re ready to eat.
To keep your lettuce wraps fresh for longer, make sure to store the lettuce leaves, filling, and sauce separately in airtight containers. When you’re ready to eat, simply assemble the wraps and enjoy. This way, the lettuce leaves will stay crisp and the filling and sauce will stay flavorful.
Begin by laying a lettuce leaf on a plate. Add a spoonful of the filling mixture in the center of the leaf. Then, drizzle the spicy peanut sauce on top of the filling. Fold the leaf around the filling, and enjoy the Vegan Lettuce Wrap!
Vegan Lettuce Wraps with Spicy Peanut Sauce
- 1 head lettuce for wrapping (butter lettuce, romaine or iceberg)
- 1 large grated carrot
- ½ cucumber cut into small sticks
- 1 mango cut into small strips
- 1 cup red cabbage thinly sliced
- 1 handful either mint, cilantro, or Thai basil
- 100 grams dried vermicelli rice noodles (1 little nest of noodles)
- sesame seeds for garnish (optional)
Spicy Peanut Sauce
- ½ cup all natural peanut butter
- 2 tbsp coconut aminos or soy sauce
- 1 lime, juiced
- 1 tbsp maple syrup
- 2-6 tbsp sriracha (adjust to your own spice preference)
- 3 tbsp water, to thin the sauce
- Cover the vermicelli noodles in boiling water and leave for 3-5 minutes. Then drain and rinse with cold water.
- Cut the pressed tofu into strips and place in a shallow bowl. Cover them in soy sauce, cornstarch and nutritional yeast. Toss to combine.
- Cook tofu in the airfryer at 400 degrees for 15 minutes flipping halfway, OR it fry in a pan with oil for 3-5 minutes per side. Cook until the tofu is nice and crispy and golden brown on the outside. Toss cooked tofu lightly in hoisen sauce for extra flavour.
- While the tofu is cooking, chop up your veggies.
- Next, make the peanut sauce by mixing all ingredients together in a jar. Add water if needed to adjust the consistency.
- Now you are ready to assemble the lettuce wraps by adding the veggies, noodles, and tofu. Add the peanut sauce, sesame seeds, serve and enjoy!