Vegan Recipe: Lettuce Wraps

Lettuce Wraps

This delicious lunch, dinner or snack recipe is from the new China Study Cookbook by LeAnne Campbell. Preparation time: 25 minutes.

Ingredients, Makes 10 wraps

1 head Bibb lettuce
½ cup vegetable broth
3 cloves garlic, minced
1 tablespoon diced fresh ginger
½ medium onion, diced
1 large carrot, grated or thinly sliced
1 celery stalk, finely chopped
1 cup water chestnuts, diced
2 tablespoons sesame seeds
¼ cup light soy sauce
2 cups cooked bulgur
2 tablespoons nutritional yeast
1 teaspoon thyme, dried leaves
Sea salt and black pepper to taste

Peanut Dressing

¼ cup natural peanut butter
1 tablespoon soy sauce or tamari
½ teaspoon ginger, grated
¼ cup Mae Ploy
¼ cup coconut milk, lite

Directions

– Wash lettuce leaves, pat dry, and set aside.
– In a medium skillet, add vegetable broth, garlic, ginger, onion, carrot, celery, and water
chestnuts. Cook over medium-high heat until onion is translucent.
– Add sesame seeds, soy sauce, and bulgur. Stir fry for 1–2 minutes.
– Remove from heat, stir in nutritional yeast and thyme, and season with salt and pepper.
– For peanut dressing, whisk together all ingredients.
– Take a whole lettuce leaf and place 2–3 tablespoons of filling in the center. Add 1 tablespoon peanut dressing. Roll into a wrap and enjoy.

More information:

The China Study: The Most Comprehensive Study of Nutrition Ever Conducted And the Startling Implications for Diet, Weight Loss, And Long-term Health by Dr. T Colin Campbell and Thomas M. Campbell II

Whole: Rethinking the Science of Nutrition by Dr. T Colin Campbell and Howard Jacobson

Forks Over Knives: The Plant-Based Way to Health by Gene Stone

Comments are closed.