Serves a Crowd

Spicy Meatless Lettuce Wraps

Name: Spicy Meatless Lettuce Wraps
Yield: Serves 12
Cuisine: Asian
Ingredients: 8 ounces frozen, vegan meatless balls; 1 large clove garlic, finely minced or grated on a microplane; 2 teaspoons finely minced, fresh ginger (or 3/4 teaspoon ground ginger); 3 tablespoons soy sauce; 2 tablespoons lime juice; 1 teaspoon lime zest; 1 teaspoon sriracha; 2 teaspoons sugar; 1 tablespoon peanut, safflower, or sesame oil; 1 1/2 cups shredded carrot; 2 cups shredded green or red cabbage; 1 green onion, tops only, chopped; 1/4 cup loosely packed, chopped mint leaves; 1/4 cup loosely packed, chopped basil leaves; 1/4 cup roasted, chopped peanuts; 2 teaspoons toasted sesame oil; 1 teaspoon soy sauce; 1 tablespoon unseasoned rice vinegar (if you only have seasoned, decrease or omit soy sauce); Dash crushed red pepper flakes; 1 head bibb or Boston lettuce (about 12 leaves); Extra cilantro sprigs, thinly sliced Thai chiles, sriracha or gochujang (optional, for topping)

by: Gena Hamshaw

August 14, 2016

5 1 Ratings

Photo by Linda Xiao

Serves 12

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Author Notes

Tired of bringing hummus to parties as your vegan appetizer of choice? Then these spicy lettuce wraps--which are sure to please any crowd of eaters--are your next party offering. Simple to prepare, satisfying, and full of flavor. —Gena Hamshaw

What You'll Need

Ingredients

Meatless Balls
8 ounces frozen, vegan meatless balls
1 large clove garlic, finely minced or grated on a microplane
2 teaspoons finely minced, fresh ginger (or 3/4 teaspoon ground ginger)
3 tablespoons soy sauce
2 tablespoons lime juice
1 teaspoon lime zest
1 teaspoon sriracha
2 teaspoons sugar
1 tablespoon peanut, safflower, or sesame oil

Slaw and Wraps
1 ¹/₂ cups shredded carrot
2 cups shredded green or red cabbage
1 green onion, tops only, chopped
¹/₄ cup loosely packed, chopped mint leaves
¹/₄ cup loosely packed, chopped basil leaves
¹/₄ cup roasted, chopped peanuts
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 tablespoon unseasoned rice vinegar (if you only have seasoned, decrease or omit soy sauce)
dash crushed red pepper flakes
1 head bibb or Boston lettuce (about 12 leaves)
Extra cilantro sprigs, thinly sliced Thai chiles, sriracha or gochujang (optional, for topping)

Directions

Transfer the meatless balls to a rectangular glass lock container or a wide, shallow bowl. Whisk together the marinade ingredients. Pour marinade over the meatless balls, cover, and allow them to marinate for 20-30 minutes.
While the meatless balls marinate, mix all slaw ingredients (carrots through red pepper flakes) together in a mixing bowl and adjust seasoning to taste.
Heat the vegetable oil in a large skillet or saute pan. Add the meatless balls and cook, stirring the balls often so that they brown evenly, for 4-6 minutes, or until lightly browned throughout.
To serve the lettuce wraps, place 2 meatless balls and a spoonful of the slaw into each lettuce cup. Add any additional toppings you like, wrap, and enjoy!

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1 Review

Ghazzzit March 17, 2019

Made this appetizer for a party we hosted. They were delicious and very well received by guests!
Minor changes made:
- used sunflower seeds instead of the peanuts (due to a peanut allergy )
- used Trader Joes vegan chorizo instead of the mock-meatballs, so they were more loose-meat style
- added some broccoli slaw to the carrot & cabbage mixture
I loved these and will definitely make them again! Thank you for a great vegan recipe enjoyed by all dietary preferences.

Serves a Crowd