These Asian-inspired quinoa vegan lettuce wraps are so flavorful, and they have the perfect texture of the filling that will leave you wanting more and more! Excellent vegan dinner idea!
10 minutesmins
20 minutesmins
0 minutesmins
30 minutesmins
6servings
Calories: 189kcal
Ingredients
1tablespooncoconut oil
2garlic cloves minced
1-1inpieceginger, grated
1small onion sliced
1red bell pepper sliced
3.5ozof shiitake mushrooms sliced100 g
3cupsgreen cabbage sliced
2tablespoonssoy sauce
SAUCE
3tablespoonssoy
2tablespoonsrice vinegar
1tablespoonsesame oil
1/2teaspoonagave syrup
QUINOA
1cupquinoa
1 3/4cupwater
For serving
1butter lettuce head
cilantro
chopped almonds
scallions
Instructions
COOK THE QUINOA
Put the quinoa and water over medium heat in a saucepan. When there is almost no water, turn off the heat and leave the pot covered. The remaining water will be absorbed.Fluff the cooked quinoa and set aside.
VEGETABLES
Heat the oil in a large skillet. When it is hot add the garlic, onion and ginger. Stir constantly so it doesn't stick or burn.
Add the bell pepper and shitakes. When the pepper and mushrooms are soft add the cabbage. Let the cabbage wilt a little and add the soy sauce and the pinch of salt.
Taste for seasoning and leave until cabbage is soft.
SAUCE
In a bowl add the soy sauce, the rice vinegar, the tablespoon of sesame oil and the teaspoon of agave.
Mix very well.
TO MAKE THE LETTUCE WRAPS
Separate the lettuce leaves and put one or two tablespoons of quinoa and a few vegetables on each leaf. Finish each wrap by adding cilantro, scallions and chopped almonds.