beefless lettuce wraps

beefless lettuce wraps

yield: 6 to 8 servings

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beefless lettuce wraps

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beefless lettuce wraps

  • 2 tbsp soy sauce
  • 2 tbsp vegetarian oyster sauce
  • 2 tbsp dry sherry or Shao Hsing rice wine
  • 1 tsp sambal oelek (or to taste)
  • 1 (13.7-oz) pkg Gardein Beefless Ground
  • 1 tbsp peanut oil (or grapeseed oil)
  • 1 tsp dark sesame oil
  • 3 cloves garlic, minced
  • 2 tbsp fresh ginger, minced
  • 4 green onions, minced
  • 3/4 cupdried shiitake mushrooms, rehydrated in water, stems removed and diced
  • 1 Cupwater chestnuts, diced
  • 1 cupred bell pepper, diced
  • 1small head iceberg lettuce, leaves removed whole
  • 1 to 2green onion, sliced on the bias

beefless lettuce wraps


To make the sauce, simply mix the ingredients together in a small bowl and set aside.

Heat a large, non-stick fry pan or wok over medium heat. Add the oils, followed by the ginger, garlic and green onions. Stir and cook these ingredients for a couple of minutes, taking care not to burn the garlic.

Add the diced shiitake and Beefless Crumble and break up any big lumps. Cook until lightly browned, about 4 to 6 minutes.

Add the red pepper and water chestnuts. Let cook for a minute or two, then add the sauce and toss to evenly coat the ingredients. Let simmer for a few minutes until the liquid reduces and thickens. Turn the heat to low and keep warm.

To serve the lettuce wraps, scoop a bit of the mixture into a lettuce cup and top with some of the green onions. Serve with additional sambal, if desired.

comments (1)

  1. LaWanda Dean |

    Looks delicious I have all the ingredients!making them for dinner! Love that beefless ground beef,really tasty! and the texture is spot on!

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