Asian Vegan Lettuce Wraps

Have you ever made lettuce wraps? 

Skip the bread and bring out the romaine in this simple appetizer.

Lettuce wraps are a perfect choice for anyone who is vegan, gluten-free, or just wants to cut back on carbs. During the holidays, it makes for some lighter and healthier eating.

The smaller leaves of romaine lettuce provide the perfect base for a delicious filling. You simply use a leaf of romaine lettuce and add some filling of your choice.

I made an Asian style filling using red lentils, ginger, garlic, spices, and vegetables. The filling holds together well and provides an easy to eat finger food for any gathering. You could use any filling-even some store bought hummus.

Unfortunately, I forgot to take photos once I assembled wraps. Everyone ate them so fast, I only got one shot of the leftovers wraps and one shot of the filling.

I use the smaller heads of romaine which they sell at Costco called, Artisan Romaine. It comes in a bag of 5 tightly packed little mini heads of lettuce and are sturdy, dark green, and tasty.   

This is an easy 2 step process. Make the filling and stuff the leaves.

Ingredients To Cook The Lentils 

1 cup of red lentils, washed well

2 cups of water (or to just cover the lentils) 

2 cloves of garlic chopped

1 tablespoon of grated ginger

1 teaspoon of garlic powder

Cracked black pepper and salt 

Directions To Cook The Lentils

Place the washed lentils in a sauce pan. Add the garlic, ginger, ginger powder, black pepper, and salt. Add the water and cook on low for about 10 minutes ( do not stir or allow to become mushy). After 10 minutes remove from heat and cover with a lid. Allow to sit for 5 minutes covered and then remove lid and set aside. 

Stir Fry To Mix Into The Lentils

1 cup of finely diced onions

1 cup of finely diced red or yellow peppers

1 tablespoon of grated ginger

1/4 cup of vegetable broth 

1/2 cup of diced scallion 

Directions: 

Heat a skillet on a medium heat and add onions, peppers, ginger and stir fry dry for a minute or two dry. Slowly add the vegetable broth and continue to stir fry until vegetables are soft and set aside. 

Gently add the cooked lentil with the stir fry. Add the scallions and prepare to add to the romaine lettuce leaves.

Notes: 

1. This past year, all my recipes have been vegan and oil-free (as opposed to some earlier recipes that used dairy)

2. My recipes have always been gluten-free