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Thai Basil Lettuce Wraps

Watch how to make it here

Thai Basil lettuce wraps are a fresh, healthy, and fun way to enjoy more greens. It only takes less than 30 minutes to put together which makes it an ideal meal for lunch or dinner.

A few notes:

  1. Dried or fresh shitake mushrooms can be used in this recipe. If using dried shitake mushrooms, soak them in a bowl of water overnight in the refrigerator.
  2. Thai basil is essential in this recipe and can not be substituted with Italian basil.
  3. Dark soy sauce is necessary as it provides color, mild sweetener, and flavor to the dish.
  4. Vegan fish sauce can be omitted if not accessible. It won’t taste the same but will still taste good.
  5. Textured vegetable protein can be substituted for vegan mince meat such as Omnipork or Impossible meat.

Thai Basil Lettuce Wraps

1. Dried or fresh shitake mushrooms can be used in this recipe. If using dried shitake mushrooms, soak them in a bowl of water overnight in the refrigerator.
2. Thai basil is essential in this recipe and can not be substituted with Italian basil.
3. Dark soy sauce is necessary as it provides color, mild sweetener, and flavor to the dish.
4. Vegan fish sauce can be omitted if not accessible. It won’t taste the same but will still taste good.
5. Textured vegetable protein can be substituted for vegan mince meat such as Omnipork or Impossible meat.

Prep Time

15 min

cooking time

10 min

Servings

4

total time

25 min

Difficulty

Ingredients

1
1 cup shitake mushrooms, minced
2
1/2 cup textured vegetable protein, rehydrated
3
1 cup Thai Basil, save the leaves and discard the stems
4
2 shallot bulbs, roughly chopped
5
4 garlic, minced
6
2 bird eye chili pepper, roughly chopped
7
1 tbsp light soy sauce
8
1 tsp dark soy sauce
9
1 tbsp vegan fish sauce
10
1 tbsp sugar
11
12
1 tbsp vegetable oil
13
1 cup cooked white rice
14
Romaine Lettuce, washed and dried
15
Optional
16
Peanut sauce
17
Sriracha
18
Lime

Cooking Instructions

1
Step 1
Cook white rice according to instructions on the package. Wash romaine lettuce and set aside to dry.
2
Step 2
Soak the textured vegetable protein in a bowl with 1 cup of warm water. Drain any excess water after 5 minutes. Prepare the shallots, garlic, and bird eye chili pepper. Mince the shitake mushrooms by hand or add to a food processor. Peel the Thai Basil leaves and set aside. Discard the stems. Combine soy sauce, dark soy sauce, vegan fish sauce, and sugar in a small bowl and set aside.
3
Step 3
On medium heat, in a nonstick pan, add the vegetable oil. After a few minutes, add the shallots, garlic, and chili pepper. Once the shallots have softened, about 3 minutes, add the mushrooms and textured vegetable protein. Add the sauce and allow it to cook on low to medium heat for about 5 minutes. Finally, toss the Thai Basil in the pan and mix everything well together for about 1 minute.
4
Step 4
Enjoy immediately. Scoop the mixture over rice on a bed of romaine lettuce. Serve with Sriracha, peanut sauce, and lime.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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