Quick and easy vegan lettuce wraps inspired by Thai Larb. Made with seitan, vegetables, and fresh herbs, and topped with quick-pickled onion. Enjoy as a low-carb vegan meal or serve with rice. Perfect for weeknights! Yield: serves 6 as an appetizer or 3 to 4 as a main dishAdapted from boneppetit.com
2 or 3jalapenos, seeded, thinly sliced - Or use a more traditional spicy chile such as Bird's Eye.
3green onions, sliced (white and green parts)
3clovesgarlic, minced
2Tbspsoy sauce
1 to 2tspsriracha or other hot sauce
1Tbspmaple syrup or brown sugar
1headlettuce, Boston, Bibb or butterhead
1lime, cut into wedges
fresh cilantro, leafy parts, roughly chopped
fresh mint leaves, roughly chopped
⅓cuproasted peanuts, chopped
Instructions
To make the pickled onion: thinly slice half of the red onion. Place sliced onion in a shallow bowl and cover it with a few tablespoons of rice vinegar. Set aside.
Prep: Chop the other half of the onion, thinly slice the peppers/chiles and green onion, and mince the garlic.Crumble the seitan in a food processor. If you don't have a food processor you can also mince the seitan with a chef's knife.
Preheat a skillet over medium heat. Add the oil, and sauté the onion (the half that's not pickled) and peppers/chiles for a few minutes or until the onion is translucent.
Add the seitan, and cook for 3 to 5 minutes or until heated through and slightly browned.
Next, add the green onion, garlic, soy sauce, sriracha, and maple syrup, and cook for another 2 to 3 minutes.
Once everything is hot, turn off the heat, and prep your lettuce cups, cilantro, mint, and lime wedges. Squeeze some fresh lime juice into the skillet and/or serve lime with individual servings.Spoon larb into the lettuce leaves, and garnish with chopped herbs, pickled red onion, and peanuts, if desired.
Notes
Store leftover seitan mixture in the refrigerator for up to 5 days. Reheat on the stove or in a microwave. The seitan larb can also be frozen for up to 1 month. Thaw in the refrigerator and reheat on the stove.