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Note: Recipe updated July 12, 2020
The best things in life come wrapped in something. Babies in swaddling cloth, brown paper packages tied up with string, and these Mushroom Almond Lettuce Wraps!
These lettuce wraps make the perfect plant based lunch or appetizer. The savory, spiced filling pairs perfectly with the crunchy, fresh lettuce leaf. Add a drizzle of the creamy miso almond butter sauce, along with a few toppings, and prepare to stuff the whole thing in your mouth like a chipmunk. Okay, I guess you could take bites of it like a human too...lame.
The filling can be made in one pot, enjoyed hot or cold, and prepped ahead of time, making it an easy addition to any dinner party. You can also pack it up with a few red lettuce leaves and take it on the go for a tasty picnic option.
This is also a great party food as everyone can make their own creation. I love adding some kimchi and a few sesame seeds to my wraps before diving in. You could also add pickled ginger, spring onion, and/or thinly sliced cucumber. As long as it fits in the lettuce leaf, add whatever you like!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
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Recipe:
Makes about 2 entree portions or 4 appetizer portions
Ingredients:
Almond Cauliflower Filling:
255 g - Frozen, Riced, Cauliflower
200 g - Baby Bella Mushrooms - Minced
100 g - Red Bell Pepper - Diced
200 g - Yellow Onion - Diced
3-4 - Garlic Cloves - Minced
30 g - Almonds
30 ml - Soy Sauce - Sub tamari or coconut aminos for gluten free
10 ml - Rice Vinegar
7 ml - Toasted Sesame Oil
15 ml - Maple Syrup
½ tsp - Smoked Paprika
¼ tsp - Garlic Powder
¼ tsp - Ground Ginger Powder
½ tsp - Ground Black Pepper
¾ tsp - Gochugaru - Optional
Almond Butter Sauce:
27 g - White Miso Pate
32 g - Almond Butter
5 ml - Rice Vinegar
¼ tsp - Garlic Powder
1-2 tbsp - Water
Lettuce Wraps/Optional Additions:
1 Bunch - Red Leaf Lettuce
Kimchi
Crushed Almonds
Sesame Seeds
Green Onions
Gochugaru
Instructions:
In a microwave safe bowl, add riced cauliflower. Microwave for 2-3 minutes or until just cooked through.
Allow to cool and add cauliflower to a clean dish towel. Squeeze out any excess water. Set aside.
In a small bowl, mix together soy sauce, rice vinegar, maple syrup, toasted sesame oil, garlic powder, ginger powder, black pepper, and gochugaru.
In a mortar and pestle or spice grinder, pulse almonds until a chunky meal forms.
To a pan over medium high heat, using non-stick method of choice (i.e. cooking spray, oil, non-stick cookware, etc.) add onion and mushrooms in batches*. When mushrooms have browned, turn heat to medium-low and add in the red bell pepper, garlic, and smoked paprika. Saute for 2-3 minutes. Stir in cauliflower and almond meal. Saute for another 3 minutes.
Turn heat to low and pour over the soy sauce mixture. Stir until “meat” is evenly coated. Allow to cook for another 4-5 minutes on low, stirring occasionally to avoid burning.
Meanwhile, mix together all ingredients for the almond butter sauce.
Remove “meat” from heat and allow to cool for 5 minutes.
To serve immediately, add meat to a lettuce leaf, garnish with kimchi, almonds, sesame seeds and/or green onions. Drizzle over almond butter sauce and enjoy.
If meal prepping, store the “meat” separately from the sauce. When ready to eat, reheat the “meat” in a pan over medium heat for 2-3 minutes or microwave for 1-2 minutes before enjoying
*Notes:
Adding the mushrooms in batches help to avoid crowding and allows them to brown correctly.
Like this recipe? You love these KBBQ Lentil Bibimbap Bowls too!
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