I grew some great looking and tasting lettuce this spring in my garden and it inspired me to make plant based lettuce wraps. I followed no real recipe, but things I knew would taste good together. Boy, what a treat! They can be eaten as a wrap (a little messy) or you can make a salad out of the mixture. Either way, it’s a nutritious and delicious lunch or dinner for summer.
Cook about 1 cup of brown and/or green lentils. I happened to have both. Cook until soft. Then set aside to cool.
Saute celery and carrots in veggie broth (I used an ice cube I keep my freezer).
Add cut up mushrooms and saute until they are soft.
To add some flavor, I dolloped in some nutritional yeast, coconut amino acids, regular amino acids, and tamari (soy sauce) while the veggies and mushrooms were cooking.
Cook the veggies until they are soft.
Cook a pasta of your choice, drain and let cool. Cut into small, bite sized pieces.
Cut up some water chestnuts into small pieces.
Mix everything together.
Spoon over a lettuce leaf and top with some hoisin sauce (see below) or make a salad with it.
2 T hoisin sauce
2 T tamari
2 T rice vinegar
1 tsp. sesame oil