Vegan Thai Lettuce Wraps

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Recipe adapted from Vegetarian Times


1/4 cup lime juice
1/4 cup sugar
2 Tbs. low-sodium soy sauce
1 Tbs. rice vinegar


2 12-oz. pkg. Vegetarian Ground Meat (we used Smart Ground Veggie Crumbles)
1 Tbs. vegetable oil
2 Tbs. minced fresh ginger
2 cloves garlic, minced
1/4 cup low-sodium vegetable broth
1/4 cup chopped fresh mint
1/4 cup lime juice
2 Tbs. chopped shallots
1 Tbs. low-sodium soy sauce
1 Tbs. rice vinegar
2 tsp. sugar
1 tsp. chile sauce, such as sriracha (optional. If you’re giving this to the little ones you can omit, and squirt it on later)

Toppings and Wraps

bean sprouts
cucumbers peeled into thin strips
Shredded carrot
Fresh mint, cilantro, and basil
large lettuce leaves

Whisk together all ingredients for the sauce in a small bowl and set aside.

To prepare the filling, heat the oil in a nonstick skillet over medium heat. Add the garlic and ginger, and saute for about two minutes. Add the ground “meat” and vegetable broth, and cook for 4 or 5 minutes, until heated through. Stir in the remaining ingredients, combining well and heating through.

To assemble, top lettuce leaves with 1/4 cup of the meat mixture and garnish with with sauce and toppings. If you’ve omitted the sriracha sauce you can squirt a little on now for some kick. Wrap up your lettuce leaf and enjoy!

This recipe is great served with a side of pineapple fried or jasmine rice, or peanut noodles. Yum!

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