Spicy Meatless Lettuce Wraps

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)

1. 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.
2. While the meatless balls marinate, mix all slaw ingredients (carrots through red pepper flakes) together in a mixing bowl and adjust seasoning to taste.
3. 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.
4. 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!