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Vegetarian Lettuce Mushroom Wraps

Heart Healthy Vegetarian Lettuce Mushroom Wraps Recipe

               
Vegetarian Lettuce Mushroom Wraps
Meaty sliced mushrooms mix with minced ginger and crumbled tofu in this tasty lettuce wrap recipe. Sesame oil and agave adds an unexpectedly sweet twist to this gluten-free dish.
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Ingredients
Recipe yields 6 servings
Cooking Sauce
1 Tbsp hoisin sauce (gluten free if needed)
1 Tbsp low-sodium soy sauce
2 Tbsp water
1 tsp sesame oil
3/4 tsp agave nectar
2 tsp cornstarch
Wraps
1 Tbsp canola oil
1 cup sliced button mushrooms
1 cup sliced shiitake mushrooms
1 tsp fresh minced ginger
2 garlic cloves, minced
1/2 tsp crushed red pepper flakes
8 oz teriyaki baked tofu, crumbled
1 bunch scallions, sliced
1 can (8 oz) water chestnuts, drained and sliced
1 head Romaine lettuce or other lettuce, leaves separated
1 cup shredded carrots
1/2 cup chopped fresh cilantro
Chili garlic sauce (optional)
Rice wine vinegar (optional)
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Directions
Cooking Sauce
Step 1

In a bowl, mix all ingredients for cooking sauce and set aside.

Wraps
Step 1

Heat a wok or large skillet over medium heat. Add the canola oil. Add the mushrooms and stir-fry until liquid from mushrooms evaporates. Add ginger, garlic and red pepper flakes. Stir-fry for 2 to 3 minutes.

Step 2

Add tofu, scallions, water chestnuts and cooking sauce. Stir-fry until heated through and slightly thickened. Spoon mixture on top of lettuce leaves and top with shredded carrots and cilantro. Serve with a mixture of chili garlic sauce and rice wine vinegar to taste.

Time: 30 minutes
Servings: 6
Calories: 168
Make this for:
Dietary Review:
dietary-image
Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 6 wraps
Per serving:
calories:168
total fat:7g
sat fat:1g
cholesterol:0mg
sodium:175mg
total carb:21g
fibers:5g
proteins:9g

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Heart Healthy Vegetarian Lettuce Mushroom Wraps Recipe
Ingredients
Recipe yields 6 servings
Cooking Sauce
1 Tbsp hoisin sauce (gluten free if needed)
1 Tbsp low-sodium soy sauce
2 Tbsp water
1 tsp sesame oil
3/4 tsp agave nectar
2 tsp cornstarch
Wraps
1 Tbsp canola oil
1 cup sliced button mushrooms
1 cup sliced shiitake mushrooms
1 tsp fresh minced ginger
2 garlic cloves, minced
1/2 tsp crushed red pepper flakes
8 oz teriyaki baked tofu, crumbled
1 bunch scallions, sliced
1 can (8 oz) water chestnuts, drained and sliced
1 head Romaine lettuce or other lettuce, leaves separated
1 cup shredded carrots
1/2 cup chopped fresh cilantro
Chili garlic sauce (optional)
Rice wine vinegar (optional)
Directions
Step 1

In a bowl, mix all ingredients for cooking sauce and set aside.

Wraps
Step 1

Heat a wok or large skillet over medium heat. Add the canola oil. Add the mushrooms and stir-fry until liquid from mushrooms evaporates. Add ginger, garlic and red pepper flakes. Stir-fry for 2 to 3 minutes.

Step 2

Add tofu, scallions, water chestnuts and cooking sauce. Stir-fry until heated through and slightly thickened. Spoon mixture on top of lettuce leaves and top with shredded carrots and cilantro. Serve with a mixture of chili garlic sauce and rice wine vinegar to taste.

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