A recipe from CSA member Madi!
Ginger & Lime Lettuce Wraps
(Vegan) Ginger & Lime Lettuce Wraps
I am a huge fan of butterhead lettuce, and so I was stoked to receive a head of it in our last share. I made these delicious vegan lettuce wraps — you could, of course, opt for ground pork/chicken/beef, however, I had some Impossible Beef on hand at home and figured I’d give it a whirl. Enjoy!
Ingredients:
-1 lb ground meat, or vegan meat
-1 small white onion, diced
-3-5 cloves garlic, minced
-1-2 inch knob of ginger, peeled and minced (I went heavy on the ginger)
-Bunch of green onions***, sliced
-1 head of butterhead lettuce***
-1 lime
-1 tbs neutral oil
-Tender herbs (basil, mint, cilantro) to top
-For the sauce: Soy sauce, sriracha, hoisin, rice wine vinegar (all to taste - find your perfect sweet/spicy balance)
Recipe:
1. Heat skillet at medium heat. Crumble vegan meat into a skillet, and brown for 5-8 minutes. Remove meat from the pan once browned to your liking, and set aside in a small bowl.
2. Add diced onions and minced garlic to the skillet, with a bit of neutral oil, and cook until fragrant.
3. Meanwhile, in a small bowl, combine a few splashes of soy sauce, sriracha, sweet chili paste or hoisin, and rice wine vinegar.
4. Add sauce and ginger to the onions in the skillet, and mix to combine.
5. Toss sliced green onions, your crumbled meat, sesame seeds, and the squeeze of 1 juicy lime into the skillet, and warm all together for a minute or two.
6. Spoon mixture onto your butterhead pieces, drizzle with more hot sauce, and top w/ either basil or cilantro, if desired!
