These spicy vegan lettuce wraps are an easy way to get lunch or dinner on the table in under 30 minutes. Perfect for vegan, gluten-free, low-carb and keto diets. This recipe is an healthy, easy, quick one pan lunch recipe. And a great way to break out of a lunch time rut.
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Lettuce wraps are a gluten-free person’s best friend. There simple to make and easy to veganize.
Bibb and Romaine Lettuce are your go to lettuce choices with this wrap. Both have great large leaves that make a great wrapper for all the flavorful fillings.
Ingredients
Soy Crumbles
Bibb Lettuce
Limes
Soy Sauce
Sriracha
Vegan Fish Sauce We used Ocean's Halo Vegan Fish sauce
Optionally- Sambal Oelek
See recipe card for quantities.
Instructions
Mix soy sauce, sriracha, brown sugar and fish sauce in a small bowl, side aside
Wash, trim and chop scallions, set aside and mince garlic cloves set aside
Heat 2 tablespoons oil in skillet over medium heat. Cook scallions and garlic; stirring occasionally, for about 3 minutes
Add package of soy crumbles and lightly season with salt and pepper. Cook til done according to package directions
Add reserved soy sauce mixture, cook and stirring until liquid is almost reduced about 2 minutes
STORAGE & REHEATING
- To Store. Cool before refrigerating. Store filling in airtight container. Leftovers can be refrigerated for up to 3 days, or frozen for up to 1 month. Store lettuce separately.
- Prepare In Advance. The filling can be cooked ahead, sealed in an airtight container and stored in the refrigerator to be enjoyed the next day. Store the lettuce leaves separately from the mixture and assemble just before eating.
- To Reheat. Reheat filling in microwave for few minutes until warm.
Related Recipe’s
Gluten-free Vegetable Spring Rolls
Pho Soup
📖 Recipe
Vegan Lettuce Wraps (No Tofu + Spicy)
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Print Recipe Leave A Review Pin RecipeIngredients
- 1 bag Soy Crumbles
- 1 head Bibb Lettuce
- 2 tablespoon EVOO
- 2 Limes
- 2 tablespoon Soy Sauce
- 1 tablespoon Sriracha If you don't like it so hot use ½ tablespoon sriracha
- 1 teaspoon Vegan Fish Sauce We used Ocean's Halo Vegan Fish sauce
- 1 tablespoon Brown Sugar
- 2 Garlic cloves
- 3 Scallions
- Sambal Oelek Optional
Instructions
- Mix soy sauce, sriracha, brown sugar and fish sauce in a small bowl, side aside
- Wash, trim and chop scallions, set aside and mince garlic cloves set aside
- Heat 2 tablespoons oil in skillet over medium heat. Cook scallions and garlic; stirring occasionally, for about 3 minutes
- Add package of soy crumbles and lightly season with salt and pepper. Cook til done according to package directions
- Add reserved soy sauce mixture, cook and stirring until liquid is almost reduced about 2 minutes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
If you give these spicy vegan lettuce wraps a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway
And be sure to check out more of our quick and easy plant-based recipes on www.thevgnway.com
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The Vgn Way
Billi Parker
This couldn’t be easier to make and very flavorful! Love it for a quick and healthy lunch option.