These vegan lettuce wraps are scrumptious, light, and nutritious. For a heartier meal, mix the filling with black or basmati rice.

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Butter Lettuce and Mushroom Wraps with Hoisin Peanut Sauce

Servings: 8 wraps

Ingredients

The sauce

  • 1/3 cup hoisin sauce
  • 1 tablespoon peanut butter
  • 1/2 tablespoon gochujang chile paste
  • 2 tablespoons water

The wraps

  • 4 teaspoons sesame oil
  • 4 cloves garlic, minced
  • 16 ounces shiitake or maitake mushrooms, diced
  • 12 Hakurei turnips, diced
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons gochujang chile paste
  • 1 head butter lettuce

Instructions

The sauce

  • Add all the ingredients to a saucepan and mix over low heat. Stir until a smooth sauce forms.

The wraps

  • Tear leaves from lettuce head. Wash, dry, and set aside.
  • Whisk together soy sauce, rice wine vinegar, honey, and gochujang in a small bowl.
  • In a skillet, heat the sesame oil over medium-high heat. Add in garlic and cook for about 30 seconds.
  • Add the shiitake mushrooms to garlic oil and cook for approximately 1 minute. Add in the turnips and salt. Mix and cook for another minute until the mushrooms have softened and are almost cooked through. Add soy sauce, rice wine vinegar, honey, and gochujang mixture. Stir and cook for approximately 1 more minute, until the mushrooms are cooked through.

Notes

*Sourcing note: La Montañita Co-op carries Silver Leaf Farms butter lettuce, which is the ideal size and texture for lettuce wraps.