Vegan Thai Lentil Lettuce Wraps Recipe

Vegan Lettuce Wraps on a plate with peanut sauce on the side.

Vegan Thai Lentil Lettuce Wraps Recipe

Flavorful and nourishing Vegan Lettuce Wraps with a crave-worthy Peanut Sauce make a hearty yet light veg-packed lunch or dinner. Garlicky, gingery lentils, and mushrooms are wrapped in sturdy lettuce leaves, topped with crunchy veggies then drizzled with peanut sauce. The peanut sauce will have you going back for more! This recipe is vegetarian, vegan and easily gluten free.

*There is some overlap in the cook and prep time, but overall, this recipe comes in at under an hour.

Course Dinner, Lunch

Cuisine Thai

Diet Vegan, Vegetarian

Keyword Vegan Lettuce Wraps, Vegetarian Lettuce Wraps

Prep Time 10

Cook Time 45

Total Time 55

Servings - 7 Wraps

Calories 216kcal

Author Traci York

Ingredients

For the Filling:

3/4 cup (160 grams) French Green Lentils
2 1/2 cups (572 grams) Water
2 teaspoons Sesame Oil use toasted for extra flavor or regular
8 ounces (200 grams) Shiitake Mushrooms
1/4 cup (50 grams) Purple Onion small dice
1 teaspoon Grated Ginger *see note
1 teaspoon Grated Garlic *see note
1 1/2 Tbs Tamari
2 teaspoons Maple Syrup
2 teaspoons Prepared Thai Red Curry Paste
1 teaspoons Sriracha
1 1/2 teaspoons Liquid Aminos or more Tamari

For the Sauce:

1/4 cup (70 grams) Peanut Butter smooth or chunky
1 tablespoon White Miso Paste
1 teaspoon Grated Garlic*
1 teaspoon Grated Ginger*
1 Lime juiced
1 teaspoon Sriracha + more to taste
1 teaspoon Maple Syrup
3-5 Tbs Hot Water increase or decrease depending on consistency

For the Wraps:

1 Bibb Lettuce or butterhead, one large head.
1 cup (100 grams) Snow Peas or Snap Peas trimmed and sliced into 1/4" pieces on the bias**
1 cup (75 grams) Carrots julienne or grated, about two carrots
3 tablespoons Scallions green parts sliced thin on the bias, about two scallions

For Garnish:

Sesame Seeds
Thai Basil and/or Cilantro
Lime wedges

Instructions

For the Filling:

In a small sauce pot add the lentils and water. Bring to a boil, stir then simmer on medium low for about 25-27 minutes. When done, the lentils will be soft but still firm enough to hold their shape. Set aside, unlidded to cool and steam off a bit. There still should be a few tablespoons of water left when you add the lentils to the mushrooms.
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 medium-low for 10-15 minutes until golden.
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 for just about a minute.
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 the flavors. Add the lentils to the mushroom mixture and stir to incorporate. Add a splash of water if the mixture seems dry. Stir. Remove from heat. Taste for seasoning adjustment and add a few pinches of salt if necessary. A squeeze of lime juice is nice here, but is optional.

For the Sauce:

In a food processor (or you can simply whisk the ingredients together), add the peanut butter, miso paste, garlic, ginger, lime juice, Sriracha, maple syrup and 3 tablespoons 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 desired or serve the filling at room temperature or 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 the sauce over the wrap and garnish with leaves of fresh Thai basil and/or cilantro.
Serve with a wedge of lime, more sauce for drizzling and Sriracha on the table.

To Store:

Store lentils and toppings separately in the fridge in lidded containers for up to three days.

Notes

*Use a micro plane to grate the garlic and ginger or finely mince.

Nutrition