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Butter lettuce leave filled with a soya mince, carrots, red peppers and green onion filling.
5 from 1 vote

Butter Lettuce Wraps (With Soya Mince)

This is a vegan take on Asian butter lettuce wraps with soya mince (textured vegetable protein) and an extra portion of veggies.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Eloïse

Ingredients
 

  • 1 ½ cup (110 g) soya mince
  • 1 teaspoon vegetable broth powder
  • 2 green onions
  • 3 medium carrots
  • 2 red peppers
  • 2 tablespoons vegetable oil
  • 1 butter lettuce

For the sauce

  • 1 teaspoon cornstarch
  • 2 tablespoons rice vinegar sub water
  • 3 tablespoons tamari or gluten-free soy sauce
  • 1 tablespoon toasted sesame oil
  • 2 garlic cloves
  • 1 inch (2,5 cm) fresh ginger

Instructions
 

  • Rehydrate the soya mince in warm water according to package directions. Add in vegetable broth powder for extra flavor.
  • Thinly slice the green onions and save the green parts for later. Peel the carrots and core the red pepper. Cut them into long strips and into small dice.
  • Heat a large skillet with your preferred cooking oil. Add in the white part of the onions, red peppers, and carrots. Cover with a lid and cook over medium heat for 10 minutes, stirring occasionally.
  • In the meantime, wash the butter lettuce leaves. Dry them with a clean kitchen towel or in a salad spinner.
  • Drain the soya mince and press out the excess liquid with a spoon. Add it to the vegetables. Sauté over medium-high heat without a lid for 3 minutes.
  • For the sauce, mix the cornstarch with the rice vinegar (or water). Add in the tamari, sesame oil, minced garlic, and grated ginger.
  • Add the sauce to the skillet and stir for 1 minute until it thickens.
  • To serve, spoon the filling into the lettuce leaves and top with the green onions you saved. Serve with rice if eating it as a main dish.

Video

Notes

  1. Use a vegetable chopper to save time chopping the vegetable.
  2. Add shiitake mushrooms and collard greens for a veggie-loaded filling. Let the excess water cook off without a lid before you add in the soya mince.
  3. Note: Asian lettuce wraps often call for hoisin sauce for the filling. As most of the options available at the grocery store are not gluten-free, I consciously didn't add it to this recipe.
  4. Serve the wraps as a main dish with rice on the side on stir rice noodles into the filling at the very end.

Nutrition

Calories: 191kcal | Carbohydrates: 14g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 923mg | Potassium: 486mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10916IU | Vitamin C: 82mg | Calcium: 44mg | Iron: 3mg
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