Alongside my chickpea salad and vegan egg salad, these vegan lettuce wraps have become a favorite quick lunch. Ready in about 20 minutes, they're equally delicious served hot or cold.
These vegan lettuce wraps are one of those recipes you'll keep coming back to. They're easy to make, packed with plant-based protein, and have the perfect balance of savory filling and fresh, crisp veggies. Great for a quick meal or healthy appetizer.
What goes in vegan lettuce wraps?
These vegan lettuce wraps are made with savory lentils, fresh toppings, and a simple, flavorful sauce.
The sauce combines soy sauce, rice vinegar, maple syrup, and sesame oil for a perfect balance of salty, tangy, and sweet.
The filling brings together red lentils cooked in vegetable broth with sautéed onion, garlic, and ginger, plus chopped walnuts for crunch.
Top with grated carrot, green onions, and toasted sesame seeds before serving.
Instructions
These vegan lettuce wraps are quick and easy to make.
To start, prepare the sauce by combining soy sauce, rice vinegar, sesame oil, and maple syrup. Set aside
Next, prepare the lentil filling. In a medium saucepan, heat the oil, then add the onion, garlic, and ginger. Sauté for about 5 minutes to soften. Add the lentils and broth and bring to a simmer. Cook until the lentils are soft and the broth is absorbed, about 10 minutes. Remove from the heat and stir in the walnuts and half of the sauce.
To Serve
Fill each lettuce leaf with the lentil mixture, then top with shredded carrot, green onions, and toasted sesame seeds. For extra flavor, drizzle additional sauce over each wrap.
FAQs
Butter lettuce works best, but romaine or iceberg lettuce are great alternatives. They're sturdy enough to hold the filling and flexible enough to fold easily.
You can substitute walnuts with chopped cashews, almonds, or sunflower seeds for a similar crunchy texture.
Red lentils work best because they cook quickly and have a soft texture. Green or brown lentils can be used, but they will be firmer and require a longer cooking time.
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Recipe
Vegan Lettuce Wraps
Ingredients
For the Sauce
- ¼ cup soy sauce, or tamari
- 2 Tablespoons maple syrup
- 1 Tablespoons rice vinegar
- 2 teaspoons sesame oil
- ½ teaspoon of your favorite hot sauce, optional
For the Lentils
- 1 cup red lentils
- 2 cups vegetable broth
- ½ cup walnuts, chopped
- 1 teaspoon neutral oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 inch piece fresh ginger, peeled and minced
To Serve
- 1 head of butter lettuce, leaves separated but kept whole
- 1 medium carrot, grated
- green onions, chopped
- toasted sesame seeds
Instructions
For the Sauce
- Add the sauce ingredients to a small bowl and mix. Set aside.
For the Lentils
- In a medium saucepan, heat the oil, then add the onion, garlic, and ginger. Sauté for about 5 minutes to slightly brown and soften the onions.
- Stir in the lentils, then add the vegetable broth. Turn down the heat, cover, and simmer for about 10 minutes, until the broth is fully absorbed and the lentils are cooked. Mix in the walnuts and about half of the sauce, or to taste.
To Serve
- Fill a lettuce leaf with the lentil mixture and top with shredded carrot, green onions, and sesame seeds. Optional: Spoon a small amount of the extra sauce over each wrap.
Nutrition
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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judi
are the red lentils from a can or dry?
Marlena Luna
They are dry.
Sam Turnbull
Yay! So happy you are enjoying my book. Thanks so much for taking the time to review it :D
Marlena Luna
Yes, I'm loving the book! Everything I've tried in it so far has been a winner!