A vegan twist on a classic family favorite - featuring a soy curl and mushroom filling in fresh lettuce leaves. This dish is super simple, plant-based, delicious, and healthy!! Garnish with fresh green onions, carrots, and crushed peanuts!!
Place soy curls in a bowl and cover with hot water. Set aside.
In a food processor, pulse the mushrooms and onions, until diced. Empty into a large skillet, and sauté the mushrooms and onions with the sesame oil over low to medium heat for 4-5 minutes.
Back in the food processor, pulse the water chestnuts and butler soy curls until well chopped.
Add the minced garlic, ginger, and chopped water chestnuts and soy curls to the skillet and sauté 4-5 minutes. Add 1 Tbsp of water or broth to keep from sticking, if needed.
In a small bowl, combine the soy sauce, rice wine vinegar, peanut butter, and sriracha. Add the sauce and green onions to the skillet and toss until mixture is coated. Continue to cook on low for 2-3 minutes.
Adjust seasonings, salt, and pepper, to taste.
Remove from heat.
To serve, spoon a portion of the mixture into a lettuce leaf and garnish with sliced green onions, grated carrot, and chopped peanuts.
Notes
* I use about 2 large handfuls of soy curls. This doesn’t need to be an exact measurement.** If you do not like mushrooms, simply use another cup of soy curls.