Wednesday, August 14, 2013

Vegan Thai Lettuce Wraps

Here is a vegetarian version of the Asian lettuce wraps that are so popular these days.  I guarantee no one will miss the meat!  These make a great appetizer, snack or light meal.

1 lb crumbled tempeh (or veggie ground 'meat')
2 tbls fresh ginger, minced
2-3 cloves garlic, minced
2 tbls Ume plum vinegar
1/2 cup light coconut milk
1 tbls lemongrass paste (the kind in the tube you find in the produce section), optional
Crushed red chilis, to taste (optional)
2 green onions, thinly sliced

8 large iceberg or Boston lettuce leaves

Place all the ingredients for filling in skillet or frying pan and simmer over medium heat until coconut milk is absorbed.  Spoon into the centre of lettuce leaves, fold up and eat up!  Makes 8 lettuce wraps.

I have shared this recipe with this week's Wellness Weekend and Urban Naturale.

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