Here's our next recipe that I can't wait to share with you! This has been a family favourite of ours for a while now and hubby always devours them whenever we make them.
I've made this recipe with chicken, beef, and pork in the past. I find my favourite so far has been pork but I'd love to know which is your favourite!
How to make vegan lettuce wraps
These lettuce wraps can be made vegan by using a vegan protein of your choice like tofu, tempeh, beans, or seitan in place of the ground meat. Make sure these proteins have been drained of any excess water otherwise you'll end up with a wet lettuce wrap.
1 large head of iceberg lettuce or butter lettuce
2 Tbsp coconut oil
2 green onions, chopped
2 Tbsp of ginger, chopped or minced
3 cloves of garlic, chopped
1lb ground chicken/pork/beef or vegan protein
1 1/2 tbsp soy sauce
3 Tbsp fresh lime juice
1/2 tsp red pepper flakes (if you want these spicy)
1/2 cup cashews, chopped
1/2 cup fresh chopped cilantro
2-3 red Thai chilis (optional, again for spice)
-Cut the end off the iceberg lettuce. Plunge into a cold water bath and gently peel the leaves apart. If using butter lettuce you'll be able to skip this step
-Melt the coconut oil in a wok
-Add in ginger, garlic, chopped green onions and red pepper flakes if adding them
-Once the spices are fragrant add protein. Break up the protein and cook as needed. Drain any excess liquid from your wok at this point.
-Add soy sauce and lime juice and let cook for 2-5 minutes
-Turn off heat and add the fresh cilantro and chopped cashews. Stir.
Spoon into cups and serve. Makes 6 servings.
Next blog post: Recipe: Citrus quinoa salad.
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