Quick, easy and nourishing, Thai Lentil Lettuce Wraps with Miso Sriracha Peanut Sauce make a hearty yet light lunch or dinner. vegan + gluten free
The farmers markets and our CSA this year have been incredible. Each week there are new veggies to be explored and sometimes things I’ve never seen before. Take snow peas for example. They’re familiar, yes? Well, this year Bell’s Farm had a haul of purple snow peas.
So I bought several bags, ate them right out of the bag, blanched them, and steamed others. Their flavor was vibrant yet just the same as the green variety, but I couldn’t help wonder if their nutritional value is any different.
The carrots have been colorful as well; orange, creme and purple. If you follow me in Instagram or Facebook, you saw the almost famous cuddling carrots. These are just a few examples of interesting things found at the farmers market.
And the Thai basil… ahhh … It’s rarely in stores, at the market or farm stand. Over the past several years I’ve tried growing it in pots, to no avail. But this year. THIS year was different. Our temperatures have been much warmer than usual and I think that was what my poor Thai basil of years past needed.
I struck gold this year…. well, purple.
Have you heard of liquid aminos? It’s a umami flavor builder, and an excellent ingredient in vegetarian and vegan cooking because it’s a genius substitute for fish sauce. I read about it on America’s Test Kitchen and since then I’ve been using it in Thai recipes. It works beautifully.
The flavor of these Thai Lentil Lettuce Wraps with Miso Sriracha Peanut Sauce is spicy, and nutty with saltiness coming through from the miso, tamari and liquid aminos, but not too much. The textures are varied from curried lentils and mushrooms, to the crunch of fresh veggies and creaminess of the sauce. This recipe has it all.
Oh. My. Goodness. The sauce y’all.
There are so many flavors going on, you may want to make extra. It’s a bit spicy, and salty, but not too much, with a nice peanutty flavor. The garlic and ginger play off each other while the maple syrup yields a hint of sweet.
If lettuce wraps seem too fussy or you’d rather pack this out for lunch (or how about a late Summer picnic in the shade?) and eat it with a fork, these lettuce wraps turn into a salad with ease. Simply chop the lettuce into bite size pieces and combine with the filling and toppings. Dress it with sauce.
The filling can be served warm or cold.
Oh, I almost forgot to tell y’all about this julienne peeler I recently discovered and used on the carrots in this recipe. Now, I love using a mandoline, but I found my fingers getting way too close to the blade when using the julienne blade on some veggies. So I ordered this julienne peeler. It’s fast and works like a charm.
Curried Lentil Lettuce Wraps with Miso Sriracha Peanut Sauce
Thai inspired flavors highlight lentils and mushrooms topped with seasonal veggies and a Sriracha peanut sauce all wrapped up in leafy butter lettuce. vegan + gluten freeCook Time 45 minutesTotal Time 45 minutesServings 3 -4 Servings
For the Filling:
For the Sauce:
- 1/4 C Peanut Butter smooth or chunky, 70g
- 1 T White Miso Paste
- 1 tsp Grated Garlic*
- 1 tsp Grated Ginger*
- 1 Lime juiced
- 1 tsp Sriracha
- 1 tsp Maple Syrup
- 3-5 Tbs Hot Water increase or decrease depending on consistency
For the Toppings:
- 1 C Snow Peas or Snap Peas trimmed and sliced into 1/4" pieces on the bias**, 100g
- 1 C Carrots julienne or grated, 76g
- 3 Tbs Scallions sliced thin on the bias
- 1 Tbs Sesame Seeds
- Thai Basil and/or Cilantro
- Lime wedges
For the Filling:
- In a small saucepot add the lentils and water. Bring to a boil then simmer for about 27 minutes. The lentils will be soft but still firm enough to hold their shape and texture.
- While the lentils are simmering, destem the mushrooms and slice the caps thin. The stems tend to be tough so discard them. Add the sesame oil to a large saute pan and heat on medium high until shimmering. Add the onion and saute for about two minutes, or until soft. Add the mushrooms and cook on low for 10 minutes. Allow the mushrooms to set in the pan for 2-3 minutes at a time, without stirring to get a bit of a sear on them. About two minutes before the mushrooms are done, toss in the ginger and garlic. Stir well.
- To the onion and mushroom mixture add the tamari, maple syrup, curry paste, Sriracha, and liquid aminos. Stir and cook on low for 2-3 minutes to incorporate all the flavors. Add the lentils to the mushroom mixture and stir to incorporate. Remove from heat. Taste for seasoning adjustment and add a few pinches of salt if necessary.
For the Sauce:
- In a food processor, add the peanut butter, miso paste, garlic, ginger, lime juice, Sriracha, maple syrup and 3 Tbs of hot water. Process until smooth, adding additional water if needed to adjust consistency. The sauce should be pourable and smooth but not runny.
- Rewarm the lentil mixture if necessary or serve the filling chilled. Spoon 3-4 tablespoons full of filling in the bottom of a piece of lettuce. Top with snow peas, carrots, scallions and a sprinkling of sesame seeds. Spoon a tablespoon of sauce over the wrap and garnish with leaves of fresh Thai basil. Serve with a wedge of lime and more sauce for drizzling.
*Use a micro plane to grate the garlic and ginger or finely mince.
**When Snow Peas are out of season, I use thinly sliced raw cabbage in this recipe.
Thank you for reading! If you make this recipe, be sure to post it to Facebook, Instagram, or Twitter notify me @vanillaandbean and tag #vanillaandbean! I’d love to see what you’ve made! Follow me on Pinterest, too, for even more deliciousness!