You need to try these vegetarian lettuce wraps! They are gluten free, extremely flavorful, healthy, and all around a hearty meal. I wanted to make lettuce wraps that were vegetarian but still had the same texture as meat, so I used mashed soybeans and loved them! I won’t make lettuce wraps with meat again.
Recently, I learned about the versatility with soybeans and the nutritional benefits they hold. They are high in fiber, antioxidants, omega-3, and protein in addition to being low in saturated fat. The main soy products used in cooking are soy beans (yellow, black, and green), tofu, and edamame. The nutritional benefits, versatility, and great taste is why I will continue to create more recipes with soy products to share with you all!
Instructions:
- Cook soybeans and rice separately according to instructions on packages and once cooked, mash them together in a medium sized bowl. Mash until they are in small pieces and combined, or use a food processor if able!
- In a small separate bowl, whisk together the sauces (hoisin, soy, rice vinegar, sesame and honey) together.
- In a skillet on medium-high heat add in 1.5 tbsp oil and add in soybean rice mixture and cook for 5 minutes to slightly brown.
- Remove soybean mixture from pan and set aside. Add in rest of oil and add in green onions, carrots, onion, garlic and ginger and sauté for 2 minutes. Pour in sauce and add water chestnuts. Stir to combine for an additional minute and serve.
Tips
- Do you want them non-vegetarian? No problem! You can substitute the soybeans for ground chicken or ground turkey.
- If you have a food processor, it will save you time if you add the soybeans and rice in there to grind them up and made them smaller, since it is hard to completely mash it all by hand.
Vegetarian Lettuce Wraps
Course: Dinner, Lunch, Recipes, Vegetarian10
servings30
minutes15
minutes340
kcal45
minutesIngredients
2.5 tbsp olive oil
1/5 lb dry soybeans (~1.5 cups dry)
1 cup cooked rice
5 tbsp hoisin sauce
2 tbsp low sodium soy sauce
1 tbsp rice vinegar
1.5 tsp sesame oil
1 tsp honey
2 cloves minced garlic
1 tbsp minced fresh ginger
1/4 cup green onions, diced
1 medium carrot, diced
1/2 cup diced onions
8 oz can water chestnuts
1 head iceberg lettuce
Directions
- On the stove, cook soybeans and rice separately according to instructions on packages
- Once beans and rice are cooked, in a medium sized bowl mash them together until they are in small pieces and combined, or use a food processor if able
- In a small bowl, whisk together the sauces (hoisin, soy, rice vinegar, sesame and honey)
- In a skillet on medium-high heat add in 1.5 tbsp oil and add in soybean rice mixture and cook for 5 minutes to slightly brown
- Remove soybean mixture from pan and set aside. Add in rest of oil and add in green onions, carrots, onion, garlic and ginger and sauté for 2 minutes. Pour in sauce and add water chestnuts. Stir to combine for an additional minute and serve
- Serve warm in lettuce
Notes
- The soybeans can be easily substituted for ground turkey or ground chicken if you want the lettuce wraps to not be vegetarian
Looking for other vegetarian recipes? Check them out here!
AWESOME!! Used 1 cup of dry lentils instead of soybeans and 3/4 cup of uncooked rice and it worked perfectly! Plenty of leftovers too👌