Vegan Lettuce Wraps with Peanut Sauce
This recipe is organic and gluten-free.
Equipment
Ingredients
- 6 large collards.
- 1 cup rice.
- 1 pkg tofu. (extra firm)
- 2 large avocado.
- 1/2 cucumber.
- 1 red pepper.
- 2 carrots.
- 1 cup cabbage.
- 1 cup walnuts.
- 1 tbsp pink salt.
- 1 tbsp black pepper.
- 1 tsp grains of paradise.
- 1 tbsp nutritional yeast.
- 2 cups peanut sauce.
- 3/4 cup Bragg Liquid Aminos.
Peanut Sauce
- 1 cup filtered water.
- 2 tbsp sesame oil.
- 1/4 cup tamari.
- 1/3 cup peanut butter.
- 1 tbsp date syrup.
- 1/2 tsp apple cider vinegar.
- 1 tsp cornstarch.
- 1/2 tsp chili peppers (to taste)
- 1 tsp chili paste (to taste)
- 4 cloves garlic.
- 1 tsp ginger.
- 1/2 tsp coriander.
- 1/2 tsp lemon juice.
- 1 tsp pink salt.
- 1 tsp black pepper.
Instructions
- Cook rice per instructions and cool or refrigerate until firm.
- Cut firm tofu into cubes and bake in Liquid Aminos, or can use raw.
- Chop and prep all ingredients.
- Combine rice and tofu in a bowl and season to taste.
- Position the rinsed and dried organic leaves on a board.
- Spread a layer of sauce on top.
- Add pink salt, pepper, grains of paradise, garlic, and nutritional yeast.
- Create layers that fit the wrap beginning with rice/tofu mixture, seasoning and adding more sauce to each one.
- Fold, roll, and rock it.
Peanut Sauce
- Sauté the garlic and chili peppers in the sesame oil.
- Add the remaining ingredients, stirring until thickened.
- Adjust to taste, then add the fresh lemon.
- Serve warm or refrigerate for up to a week.
Notes
I use tons of different sauces on lettuce wraps, like tahini, vegan Ranch dressing, pesto, and more.
Nutrition
Calories: 240kcal
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