Mushroom and Jicama Lettuce Wraps

These darling lettuce wraps are easy, light, and wholesomely delicious! Jicama and Shiitake mushrooms are sliced, sautéed in a salty-sweet marinade, and then stuffed into Butterhead lettuce leaves. Serve with chili paste dipping sauce for a little more zing.

Mushroom and Jicama Lettuce Wraps [Vegan]

Ingredients

For the Wraps:

• Butterhead lettuce, washed, drained and leaves separated
• 1 tablespoon oil
• 2 thinly sliced ginger pieces
• 5 ounces fried tofu, diced
• 3 fresh Shiitake mushrooms, diced
• 1/2 cup jicama, diced
• 1/2 of 1 red pepper, diced
• 1/4 teaspoon salt
• Pepper, to taste
• Toasted sesame seeds
• Cilantro, shredded, for garnishing

For the Dipping Sauce:

• 1/3 cup vegan hoisin sauce
• 1/2-1 teaspoon chili paste
• 1-2 teaspoons water

For the Seasoning Sauce:

• 1 tablespoon sweet soy sauce
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 teaspoon mushroom seasoning
• 1/4 teaspoon sesame oil
• 1/2 teaspoon chili paste (optional)
• 1 tablespoon water

Preparation

1. Mix dipping sauce ingredients together in a small bowl and set aside.
2. Mix seasoning sauce ingredients together in a bowl and set aside.
3. Wash, dry, and separate the leaves of 1 head of butterhead lettuce. Set aside.
4. Heat skillet at medium heat, add oil and ginger. Stir fry for half a minute.
5. Add tofu, mushrooms, jicama, and 1/4 teaspoon salt, and stir fry for about 5 minutes or until golden brown.
6. Add red peppers and seasoning sauce mix. Stir fry another minute, then transfer into serving bowl.
7. Assemble wraps by spooning 1-2 tablespoons of filling onto the lettuce leaves, top with a teaspoon of dipping sauce, and garnish with cilantro.

https://www.onegreenplanet.org/vegan-recipe/mushroom-and-jicama-lettuce-wraps/