Vegan Lettuce Wraps with Rice & Mushrooms

Lettuce wraps are a good idea if you’re looking for a light but satisfying meal in summer. Like regular wraps, lettuce wraps are filled with a variety of ingredients and are served as finger food. However, you exchange the flour tortilla with salad leaves to get a nice crunch and to add some freshness to your meal. You can also fill the wraps with other veggies,e.g., fry broccoli or zucchini instead of mushrooms. Use whatever comes to your mind or is left in your fridge.

We’ve prepared mushrooms with hoisin sauce for our filling. If you don’t know the thick and dark sauce yet: It comes from the Chinese (Cantonese cuisine) and Vietnamese cuisine and tastes sweet and hearty at the same time. In Germany, hoisin sauce is often served with summer rolls or Peking duck. We really like to use the sauce while cooking and always have a jar of hoisin sauce at home. You can find it in almost every Asian supermarket, but also in regular supermarkets.

If you want the recipe to be gluten-free, pay attention to the ingredients list of the hoisin and soy sauce. Of course, you can also leave out the walnuts, so the dish is nut-free. However, the nuts will give the dish a nice “crunch“. So you could also replace them with cashew nuts (if that’s an alternative) or simply mix in some fresh carrot strips at the end. Unfortunately, the recipe cannot be prepared without soy, since soy sauce and hoisin sauce are made from soybeans.