Veganizing Part 1 (Vegan Lettuce Wraps): Vegan Cooking For Carnivores

Vegan lettuce wraps. Cooking a vegan meal doesn't necessarily mean you have to use a vegan recipe. I like to do what I call veganizing, where I take a regular recipe and make it vegan. Although not every recipe can be made vegan, most can

Ingredients

Iceberg lettuce head 1
Marinated tofu 1 Pound , cut into small squares
Cooking oil 2 Tablespoon
Onion 1 Large , choppped
Garlic cloves 2 , minced
Hoisin sauce 1⁄4 Cup (4 tbs)
Rice wine vinegar 1 Tablespoon
Asian chili pepper sauce 1 Tablespoon (Optional)
Canned water chestnuts 8 Ounce , rinsed, drained, chopped
Sesame oil 2 Tablespoon

Directions

MAKING

1. In a medium skillet over medium heat, heat oil (1 tablespoon). Add tofu, cook for about 5 to 7 minutes, stirring often. Transfer to a bowl and allow to cool.

2. In the same skillet, heat oil (1 tablespoon), add onions, cook stirring occasionally until the onions turn translucent.

3. Add garlic, soy sauce, hoisin sauce, vinegar, and chile pepper sauce, stir to mix. Stir in the water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt.

4. Add in the tofu and mix. Remove from heat.

5. Arrange lettuce leaves around the edges of a large serving dish, and place tofu mixture in the center.

SERVING

6. To serve, allow each person to spoon a portion of the mixture on to a lettuce leaf. Wrap the lettuce

around the mixture like a burrito.

Recipe Summary

Difficulty Level: Easy
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Preparation Time: 10 Minutes
Cook Time: 15 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 373Calories from Fat 164

 % Daily Value*

Total Fat 19 g28.6%

Saturated Fat 2.63 g13.1%

Trans Fat 0 g

Cholesterol 0.5 mg

Sodium 767.5 mg31.98%

Total Carbohydrates 40 g13.4%

Dietary Fiber 3.82 g15%

Sugars 23.3 g

Protein 8 g16.8%

Vitamin A 7% Vitamin C 16.4%

Calcium 25.6% Iron 14.4%

*Based on a 2000 Calorie diet