Get ready to transform your plant-based cooking game with these mind-blowing Vegan Thai Larb Lettuce Wraps that promise to tantalize your taste buds and transport you straight to the vibrant streets of Thailand! Imagine a perfect blend of zesty herbs, spicy seasonings, and protein-packed textured vegetable protein, all nestled in crisp, fresh butter lettuce leaves. These wraps are not just a meal – they're a culinary adventure that proves vegan food can be explosively delicious, quick to prepare, and absolutely Instagram-worthy!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 2 servings
Ingredients
- 1 cup textured vegetable protein (TVP)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro
- 1 head of butter lettuce, leaves separated
Instructions
- In a medium bowl, combine the textured vegetable protein (TVP) with hot water according to package rehydration instructions, typically using a 1:1 ratio of TVP to boiling water. Let sit for 5-7 minutes until fully rehydrated.
- Drain any excess water from the rehydrated TVP and transfer to a large skillet over medium heat.
- Add soy sauce and chili powder to the TVP, stirring continuously to ensure even seasoning and to prevent sticking. Cook for 3-4 minutes until the TVP is slightly crispy and well-heated.
- Remove the skillet from heat and let the TVP cool slightly for 2-3 minutes.
- Gently fold in chopped green onions, fresh mint, and cilantro, mixing thoroughly to distribute herbs evenly.
- Squeeze fresh lime juice over the mixture and toss to combine, ensuring the herbs and lime juice are well integrated.
- Carefully separate and wash butter lettuce leaves, patting them dry with a clean kitchen towel.
- Spoon the seasoned TVP mixture into each lettuce leaf, creating individual wraps.
- Serve immediately, garnishing with additional fresh herbs if desired. Recommend eating while the filling is still warm for best flavor and texture.
Tips
- Rehydration is Key: Ensure your TVP is perfectly rehydrated by using boiling water and letting it sit for the full 5-7 minutes. This guarantees the best texture and absorption of flavors.
- Crisp and Season Carefully: When cooking the TVP, use medium heat and stir continuously to achieve a slightly crispy texture without burning. The goal is golden and flavorful, not dry.
- Herb Freshness Matters: Use fresh mint and cilantro at room temperature for the most vibrant flavor. Chop them just before adding to maximize their aromatic qualities.
- Lettuce Leaf Technique: Choose the most intact butter lettuce leaves and handle them gently. Wash and pat completely dry to prevent sogginess.
- Serve Immediately: These wraps are best enjoyed right after preparation when the filling is still warm and the lettuce is crisp.
- Customize Your Heat: Adjust the chili powder to your spice tolerance. For extra kick, add a dash of sriracha or fresh chili.
- Make It a Feast: Pair with a quick pickled vegetable side or a light Asian-inspired slaw for a complete meal.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 12g
Protein: 15g
Fat: 2g
Saturated Fat: 0g
Cholesterol: 0mg
