I am on a roll with family meal pleasers (click here for last week’s Soba Noodle Bowl recipe)! Last week, my family loved my lettuce wraps. I was inspired by this recipe from Vegetarian Times. I set up the filling and toppings in the center of the dining room table, alongside a plate of lettuce leaves. I served them along with a watermelon radish and bok choy salad drizzled with ume plum vinegar, as well as brown rice, cooked with garlic and tamari (a gluten-free soy sauce).
Vegan Lettuce Wraps
2 tsp. vegetable oil
1 medium onion, chopped (1 1/2 cups)
1 tablespoon minced fresh ginger
2 tablespoons dried lemongrass
2 cloves garlic, minced (2 tsp)
1 package Trader Joe’s teriyaki tofu, finely diced into small squares (You could also use tempeh)
3 celery stalks, finely diced
4 tablespoons Tamari (gluten-free soy sauce)
1 tablespoon Sesame Oil
1 head of iceberg lettuce, washed and leaves peeled and stacked
1. To make the filling: Heat oil in a large skillet and saute onion and garlic with the lemongrass about 7-10 minutes, until onion is soft and beginning to brown. Add the celery and cook 4 more minutes. Stir in tofu and cook 2-3 minutes until heated through. Stir in soy sauce and sesame oil.
2. Place lettuce leaves on a platter, and set out garnishes. Spoon tofu mixture into lettuce leaves, and top with choice of garnishes.