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
frozen, vegan meatless balls
large clove garlic, finely minced or grated on a microplane
unseasoned rice vinegar (if you only have seasoned, decrease or omit soy sauce)
crushed red pepper flakes
head bibb or Boston lettuce (about 12 leaves)
Extra cilantro sprigs, thinly sliced Thai chiles, sriracha or gochujang (optional, for topping)
In This Recipe
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!
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.