Tuesday, September 20, 2011

Vegetarian Lettuce Wraps

This was a new recipe that I tried last night, and while it was a rather messy meal, it was a huge success!  I had originally gotten the idea for the lettuce wraps from an old issue of Everyday Foods (great mag!!).  It can easily be made with a ground meat if you choose...I went the vegetarian route though.  I'd only make a few modification to the way I actually put the wraps together (see bottom for these).


1/4 c. soy sauce
3 tsp. sugar
1 tsp. rice vinegar

olive oil (for pan)
1 large shallot
2 garlic cloves (chopped)
2 tbsp. ginger (chopped)
1 package MorningStar Meal Crumblers
shredded carrots
sliced mushrooms (broken into smaller pieces)
1 head iceberg lettuce

From L to R: Garlic, Shallots, Ginger


1.  In a small bowl, mix the soy sauce, sugar, and rice vinegar.  Set to the side.

2.  In a large pan, pour a small amount of olive oil on the bottom.  Move the pan around, so the bottom is covered.  Add in the shallots, garlic, and ginger.

Sidenote:  After peeling my garlic, I realized I have had it for WAY too long, and the garlic was not good anymore (It was now soft).  Thankfully I always have a supply of the pre-minced kind in the fridge!

3.  Add in the mushrooms and carrots.

4.  Add in the veggie crumblers.  Cook until hot.

5.  At the very end, add about half the bowl of the sauce to the pan.

6.  Serve in lettuce leaves, with the remaining sauce on the side.

1)  I'd use much less filling than I originally did.
2)  I would also use 2 lettuce pieces for one wrap.

~Eat Well and Be Happy~


  1. YUM! I love lettuce wraps, and I love that this is a vegetarian recipe!

  2. I love lettuce wraps we do chicken ones... but I never can get my lettuce leaves off the head whole... so ours tend to be mini.

  3. I love this idea and will try it tonight.

  4. I made this last night and it was delicious! Great recipe, thank you.One of my favorites.

  5. I love ordering lettuce wraps as an appetizer, but have never tried to make them. Maybe I will now :)