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Vegan Lettuce Wraps

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These Vegan Lettuce wraps are BETTER than the ones at PF Chang’s! And they are super Quick and Easy to whip up too!

I used to work right next to a P.F. Chang’s and I would get either the Mongolian Beef or the Lettuce Wraps at least once every other week. And look, I know that PF Chang’s has vegan lettuce wraps! But guess what? These are BETTER! At least to my tongue and memory.

And these are super quick and easy to whip up too! It’s really just a vegan protein that’s drenched in a delicious sauce and wrapped in some crispy lettuce! Dang, I think I need to go eat some right now actually before I finish this blog post.

Okay, I’m back! That was a SUPER TASTY lunch! That’s another added bonus to this recipe. If you have leftovers, you can simply reheat them and have a gourmet lunch in less than 10 minutes! But let’s get to the MEAT of it!

the vegan meat

Now the non-vegan wraps use ground chicken. The vegan wraps use tofu I believe. Well, in this specific recipe I used the Plant Basics Crumbles, you can find them HERE. I really dig them, they are easy to use. You simply need to rehydrate them and they are good to go! I have a full video with a breakdown below.

That being said, as with most things vegan meat, there are a lot of options. You can use Soy Curls and just chop them up into smaller chunks. Tofu or Impossible Meat is another great option. Just crumble the meat like I did in my Tofu Ground Beef Recipe. You can use Mushrooms and just dice them up. Or you can use Seitan, or any vegan meat that you like! The main star of the show is that thick and delicious sauce in my opinion!

Ingredients

  • Vegan Protein – Like I said above, any vegan meat alternative will work! You just need about 1 pound of it for the sauce.
  • Wrap Sauce – The sauce is mostly Hoisin Sauce. Then we’ll be adding a bit of rice vinegar and a little soy sauce and some sambal. Then some cornstarch to thicken it a bit more.
  • Veggies – In this dish I call for mushrooms and some canned water chestnuts. You can also throw in some diced green onions, or just top them at the end. Obviously we need some lettuce too! I prefer Iceberg lettuce. It’s crispy and it’s what PF Chang’s uses. Butter lettuce is a common replacement, so use that if you prefer.
  • Rice Sticks – The original dish has fried rice sticks in it. I skipped this for one big reason. I never really cared for them. I personally don’t like skinny foods! Angel Hair Pasta, Alfalfa Sprouts and the like! But if you like them, then go ahead and add them.

the dipping sauce

The sauce is maybe the MVP in my opinion. It makes this dish go from pretty good, to pretty DANG great! It’s comprised of soy sauce, brown sugar, rice vinegar, sriracha and most importantly, some Chinese hot mustard! If you can’t find this, add some horseradish and mustard if you can. But either way, DON’T SKIP THIS DIP!

Storage

You can store this in the fridge for 3-5 days. It’s great for leftovers! Just reheat it in the microwave or on the stovetop. You might need to add a little water to loosen it up. But I’ve been living off this stuff for the past few days and loving it!

other recipes you might like!

handy dandy video here!

Recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, are HERE!

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Vegan Lettuce Wraps

Thee Burger Dude
4.86 from 7 votes
Servings 4 -6 Servings

Ingredients
  

  • 4 oz. mushrooms diced
  • 8 oz. can of water chestnuts diced
  • 2 Tbsp minced ginger
  • 4 cloves garlic minced
  • Sliced green onions optional
  • Iceberg lettuce leaves

Vegan Meat

  • 150 g dried soy or pea protein crumbles or 1 lb of vegan “meat” I have more info in the blog post!
  • 3 – 4 cups vegan beef broth or veggie broth or water

Wrap Sauce

  • 1 cup Hoisin sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1 Tbsp sambal
  • 2 tsp cornstarch

Dipping Sauce

  • 1/4 cup water
  • 3 Tbsp soy sauce
  • 2 Tbsp maple syrup
  • 1 Tbsp rice vinegar
  • 1 Tbsp sriracha
  • 1 – 2 tsp Chinese hot mustard

Instructions
 

  • There's a lot of ways to make the vegan meat. You can use dehydrated soy crumbles like the Plant Basics or Soy Curls that I use. You can use Tofu, Mushrooms, Impossible meat, TVP, whatever you want! You'll just need about 1 pound of vegan meat. If rehydrating dried protein you'll need about 3 – 4 cups of vegan chicken broth or veggie broth.
  • To make the wrap sauce, simply combine everything in a bowl and whisk thoroughly. Do the same for the dipping sauce.
  • To a dry skillet over medium high heat, add in the chopped mushrooms. Let them cook off some of their water and steam for about 4-5 minutes.
  • Add in a little oil, and then the rehydrated vegan meat. Stir to combine. Add in the water chestnuts and stir to combine. Cook for 3-4 minutes stirring often.
  • Clear a circle in the middle of the pan, add a little oil, and then the minced ginger and garlic. Cook for 1 minute, careful not to burn the garlic. Then stir everything together.
  • Add in the wrap sauce and stir to coat everything in the sauce. Cook until the sauce is heated through, about 1-2 minutes. Finish with a dash of sesame oil.
  • Remove from heat and scoop into iceberg lettuce leaves. Top with sliced green onions, dip into the dipping sauce and enjoy!
Tried this recipe?Let us know how it was!

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