Vegan - Lettuce Wraps

By BlueSchmoo

Ingredients

• Homemade Hoisin Sauce:
• 1 Tbsp. cold pressed olive or coconut oil
• 1 small red onion, chopped
• 1 cup/250g of baby corn, chopped
• 1 cup/ 250g chinese or champion mushrooms, chopped (or a combination of both)
• 1 carrot chopped
• 2 celery sticks
• 2 kale leaves, remove stem and finely chop
• 3 eschalots (shallots), trimmed, chopped
• 2 garlic cloves
• 1 teaspoon freshly chopped or grated ginger
• 1 Tbsp. tamari
• 1 Tbsp. homeade hoisin sauce* (If you choose to use storebought, make sure it is MSG free)
• 1 Tbsp. sesame seed oil
• 4-8 iceberg leaves
• Corainder leaves and sesame seeds or any other toasted nut to serve
• 1-2 chillies, sliced (optional)
• 4 Tbsp. soy sauce
• 2 Tbsp. all natural peanut butter
• 1 Tbsp. pure maple syrup
• 2 teaspoons white vinegar
• 1/8 teaspoon each of garlic powder and black pepper
• Add preferred hot sauce or chili powder to taste

Preparation

Step 1

1.)    Heat the oil in a wok or saucepan over medium-high heat. Add all vegetables, garlic, ginger, hoi sin sauce and tamari and stir-fry for 3-5 minutes until heated through.

2.)    Take the whole ice berg lettuce and remove any extra leaves on the outside. Remove the core and run cold water down the centre of the lettuce and allow to sit for a minute. The water gently separates the leaves. Peel off lettuce leaves one at a time and trim if desired. Serve the mixture inside the lettuce leaves with some sesame seeds and coriander leaves.