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Thai Lentil Lettuce Wraps with Miso Sriracha Peanut Sauce

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Quick, easy and nourishing, Thai Lettuce Wraps with a crave-worthy Miso Sriracha Peanut Sauce make a hearty yet light lunch or dinner. Packed with garlicky, gingery lentils and mushrooms, these Vegan Lettuce Wraps are hearty and filling. vegan + gluten free

Thai Lettuce Wraps

The Freshest Veggies for Lettuce Wraps:

The farmers markets and our CSA this year have been incredible, perfect for making fresh salads and lettuce wraps. 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 is vibrant yet just the same as the green variety, but I can’t help wonder if their nutritional value is any different.

And the Thai basil… ahhh … It’s rarely in stores, at the market or farm stand. But this year I grew a few plants in my herb patch and they are thriving! 

Heading home from the market, I started dreaming up these Vegan Lettuce Wraps.

Curried Lentil Lettuce Wraps with Sriracha Peanut Sauce #Vegan #Vegetarian | Vanilla And Bean

How to Make Thai Lettuce Wraps:

Although the ingredient list looks long for these vegan lettuce wraps, they’re mostly pantry staples and fresh ingredients you’d find in a salad. This recipe is so simple to pull together and the flavors are absolutely fabulous.

  • First, in a small saucepot cook the lentils. 
  • Next, while the lentils are simmering, saute the onions and mushrooms. To the onion and mushroom mixture add the tamari, maple syrup, curry paste, Sriracha, and liquid aminos. Stir and cook on low.
  • Last, set aside to cool while you make the sauce. 

The lentil mixture can be made at least two days in advance and stored in the fridge. 

How to Make the Lettuce Wrap Sauce:

Oh. My. Goodness. The Thai Lettuce Wrap 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.

  • 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.

 Make the lettuce wrap sauce ahead, at least two days in advance if needed. Slather it on everything! 

Curried Lentil Lettuce Wraps with Sriracha Peanut Sauce #Vegan #Vegetarian | Vanilla And Bean

An Alternative to Fish Sauce to Keep these Lettuce Wraps Vegan and Vegetarian Friendly: 

A lot of Thai food is or can be naturally vegan, but traditional Thai recipes typically call for fish sauce. A no-go for vegans and vegetarians. So I started looking for a different way to bring out that umami flavor in my Thai cooking. 

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 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.

Curried Lentil Lettuce Wraps with Sriracha Peanut Sauce #Vegan #Vegetarian | Vanilla And Bean

Thai Lentil Lettuce Wraps

A Few Recipe Notes:

  • Packing it out for Lunch: If lettuce wraps seem too fussy or you’d rather pack this out for lunch 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.
  • Meal prep ready! Make the lentil filling and lettuce wrap sauce at least two days in advance and store in the fridge in a lidded container, separately. Assemble when ready to enjoy. 
  • When snow peas are out of season, sub thinly sliced cabbage.
  • The filling can be served warm or chilled.
  • To prep the carrots with ease, I use a julienne peeler.  It’s fast and works like a charm.

More Thai Recipes to Love:

Thai Lentil Lettuce Wraps
Print Recipe
5 from 1 vote

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. Thai lettuce wraps are simple to pull together and meal prep ready! vegan + gluten free
Cook Time45 mins
Total Time45 mins
Course: Dinner, Lunch
Cuisine: Thai
Keyword: Lettuce Wrap Sauce, Thai Lettuce Wrap, Vegan Lettuce Wraps
Servings: 3 -4 Servings
Author: Traci York | Vanilla And Bean

Ingredients

For the Filling:

  • 3/4 C French Green Lentils 144g
  • 2 C Water 472g
  • 2 tsp Sesame Oil
  • 8 oz Shiitake Mushrooms 200g
  • 1/4 C Purple Onion diced, 50g
  • 1 tsp grated ginger*
  • 1 tsp grated garlic*
  • 1 1/2 Tbs Tamari
  • 2 tsp Maple Syrup
  • 2 tsp Prepared Thai Red Curry Paste
  • 1 tsp Sriracha
  • 1 1/2 tsp Liquid Aminos or more Tamari

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

For Garnish:

  • Thai Basil and/or Cilantro
  • Lime wedges

Instructions

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.

To Assemble:

  • 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.

Notes

*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.
Tried this recipe?Loved it? Leave a comment below! Take a snap of what you made and share it on social: @VanillaAndBean, tag #VanillaAndBean!
Thai Lentil Lettuce Wraps

Comments

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    • Traci says

      August 14, 2015 at 9:43 am

      Yea, can you believe it? I was mesmerized! LOL – hubby to eat lentils – I’m still working on that one, although he liked these, I’m not sure he’ll like the next recipe I use them in! LOL Thank you for stopping my Lauren! :D

      Reply

  4. [email protected] says

    August 14, 2015 at 12:13 am

    My daughters love Thai food and never seem to get enough…they would love this! I made lettuce wraps one time (using beef) which were quite tasty but these are so jam packed with texture, color and flavor – it’s a feast on so many levels. Thank you, once again, for a winning recipe, my dear!

    Reply

    • Traci says

      August 14, 2015 at 9:38 am

      I’m with your daughters… I could eat it like pizza, day in and day out, alternating between the two and never get tired of it! A feast for sure and so packed with flavor. I hope you’ll give it a go! :D

      Reply

  8. Aysegul says

    August 11, 2015 at 10:07 am

    I am beyond jealous with all the gorgeous produce you get. This dish looks and sounds amazing. I love the idea of using liquid aminos for building flavor.
    I do not have access to as much purple goodness as you do, but I will try this recipe with some of the Caribbean vegetables I can get my hands on. Cheers my friend!

    Reply

    • Traci says

      August 12, 2015 at 10:45 am

      Awh, and I with the tropical things you enjoy! Too bad we can’t reach through the internet and exchange! :D Would love to see what you create with a Caribbean twist! Cheers Aysegul! :D

      Reply

  11. Pang {circahappy} says

    August 10, 2015 at 6:09 pm

    Your recipe has inspired me for so many things, to eat healthy yet delicious, to try CSA, and to buy that peeler; the first one is the most important thing though. I love how vibrant this wrap is, how delicious looking this is, and I am jealous that you get your hands on purple Thai basil!!!! I am going to try to rotate the veggies as the season changes because I hope to make this all year round :) <3 <3 <3

    Reply

    • Traci says

      August 12, 2015 at 10:41 am

      Pang, grow that Thai basil in a pot! It’s so easy and I know you’d appreciate it. :D Indeed, rotating the veggies is what I like to do. Cabbage is fabulous in these. :D

      Reply

  12. Izzy says

    August 10, 2015 at 10:01 am

    I am so obsessed with liquid aminos! I’ve been using them for years and I always tell my husband it is like liquid salt, haha! I seriously put them on everything! These lettuce wraps are the most beautiful lettuce wraps ever!! And hooray for finally getting a good crop of Thai basil! I’m honestly not sure if I’ve ever had Thai basil before. There are so many delicious flavors going on in these wraps! :) I hope you have a great week, Traci!

    Reply

  13. Cheyanne @ No Spoon Necessary says

    August 8, 2015 at 3:07 pm

    These wraps are seriously incredible! It’s hard to make lentils look or sound sexy (even though I totally adore them), and you did just that AND then some! #SuperSexyLentils. The sauce sounds killer as well! I can’t wait to make this! Pinned! Cheers and happy weekend!

    Reply

  14. Max says

    August 8, 2015 at 2:40 pm

    Yeah, the recipe is nice and all, but GOD DAMNIT are those pictures beautiful! The composition, the colors… that’s the kind of art I love!

    Reply

  16. Beeta @ Mon Petit Four says

    August 7, 2015 at 11:11 pm

    These lettuce wraps look so refreshing and vibrant, Traci! You really have such a great knack for making healthy, delicious food! And I’m so excited you’ve shared this amazing peanut sauce as I was thinking of doing a thai salad this week and was looking for a good peanut sauce. Thanks so much for sharing, Traci – I wish I could just pluck these out of my screen and eat them up right now!!

    Reply

  17. Kelly @ Inspired Edibles says

    August 7, 2015 at 10:34 am

    Gorgeous lentil lettuce cups Traci ~ your toppings elevate these wraps to a whole other class of goodness. That last photo… the gentle light and pastel hues…. a work of art. Interesting about the liquid aminos mimicking fish sauce. In terms of taste, I wonder what sets it apart from soy sauce and tamari given that they are all made from soybeans. The julienne peeler is a beautiful thing ~ I couldn’t make som tum without it :D.

    Reply

    • Traci says

      August 7, 2015 at 1:18 pm

      Thaaank you, Kelly! Yeah, I was wondering too, so I got some and tried it. Funny thing, and Rob confirmed it without knowing, my fried rice recipe pre liquid aminos got the thumbs down. Now he thinks it’s great.. and the flavor is improved. I did a taste test on tamari and aminos and found the aminos to taste a bit sharper – not saltier though. It’s hard to put my finger on it. Perhaps it’s in the processing of the soybeans?? I don’t know. I guess it’s time to find out, eh? Hooray for julienne peelers!! Mmmm som tom! :D

      Reply

  18. Donna Castellano says

    August 7, 2015 at 5:29 am

    Traci,
    This recipe looks so amazing! We love lentils add in Thai flavor and wow!! I’ve been hearing a lot about the use of liquid aminos and now I must give it a try. It is a much healthier option especially for those who need to be careful about sodium in their diet but still want maximum flavor. I really can’t wait to try this recipe!

    Reply

    • Traci says

      August 7, 2015 at 6:37 am

      Thaaank you Donna! It’s so tasty.. and if you’re going for that umami flavor fish sauce has, this is a great way to get it in there without the fish or oyster sauce! It just works. :D I hope you enjoy the recipe!

      Reply

  19. Jenn says

    August 6, 2015 at 3:52 pm

    How gorgeous are those purple snow peas?? Wow, I have never seen those before. These lettuce wraps look so incredible! And that sauce…..drooling….

    Reply

  20. Julia says

    August 6, 2015 at 2:59 pm

    Purple snow peas? Wow! I would be excited about those too. And I loved those cuddling carrots on IG :) Farmer’s markets are so fun!

    Traci, I think I want to use this sauce on just about everything I eat! Sweet, spicy, salty…this is why I love Thai food so much. Every bite is so flavor-packed! And I love your idea to use lentils as the filling. So healthy and hearty, plus they must absorb all of these wonderful flavors so well. I’m intrigued about the liquid aminos and think I need to give them a shot!

    Reply

    • Traci says

      August 7, 2015 at 7:00 am

      Oh yessss… purple. And now, there’s all these purple carrots showing up! Just gorgeous! Hehe… the sauce. I know! I think it’d make a good veggie dip too.. The liquid aminos.. I was skeptical. But then I tried it. I looove Thai food, but it’s pretty challenging to find Thai food recipes without fish sauce or oyster sauce for that matter, and still get that umami flavor. You’ll love it Julia! :D

      Reply

  21. Dini @ The Flavor Bender says

    August 6, 2015 at 1:00 pm

    Yum! I am wishing I could have these for lunch! My husband is a carnivore, but I’m always looking for really hearty, and delicious vegetarian dishes to feed him!! I am 100% sure he will eat this and not even realize it’s vegetarian because of all the gorgeous flavors, spices and veggies in here… YUM-MEE! :D

    Reply

  22. Liz @ Floating Kitchen says

    August 6, 2015 at 12:55 pm

    This is beautiful, Traci! And so many of my favorite things in here. And purple snow peas = awesome! I saw purple brussels this year and that was pretty cool. I’ll keep my eyes peeled for the purple peas!

    Reply

  24. Geraldine | Green Valley Kitchen says

    August 6, 2015 at 11:15 am

    This looks great, Traci – love that you can either have this as a wrap or chop up the lettuce and make a salad. I like to make something for dinner and use the leftovers for lunch so having the two options works perfectly. The sauce sounds great – not too spicy but with a bit of a kick – my kind of sauce. Purple snow peas and liquid aminos – two things I haven’t tried yet. And I just love anything lentil! Thanks, T – gorgeous photos (as always) – so inspiring!

    Reply

    • Traci says

      August 7, 2015 at 6:41 am

      Oh yeah, the transition from dinner to lunch with recipe is nice. And using the sauce as a dressing makes it even easier! I’m finding more ways to use liquid aminos, but my fav right now is in Thai recipes. Thank you for your encouragement, Geraldine! :D

      Reply

  25. deb says

    August 6, 2015 at 9:13 am

    Gorgeous post! Your action shots, especially! Have you ever tried powdered peanut foe peanut sauce? I was a skeptic at first, but that stuff is great! ???

    Reply

  30. Mary Ann | The Beach House Kitchen says

    August 6, 2015 at 5:31 am

    Traci these wraps look incredible!! The colors, the flavors, THAT sauce! I cannot wait to try these. I learned so much in your post today. Besides all the great recipes and absolutely stunning photos each week on your blog, I follow along because I always learn something new! Thank you.

    Reply

  31. Sarah @ Making Thyme for Health says

    August 5, 2015 at 10:16 pm

    Seeing all of those beautiful fresh ingredients in the first shot drew me right in! Then seeing them all put together…just stunning! All of the colors are like candy for my eyes. :)

    And I have heard of liquid aminos but I never think to buy it. That clearly needs to change because there are so many delicious Thai recipes that I would love to make vegetarian. This one looks like the perfect place to start!!

    Reply

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