These delicious Vegan Lettuce Wraps are filled with Teriyaki Mushrooms and brown rice- an easy Asian-inspired lunch recipe (or appetizer) that is healthy, vegan and satisfying! Gluten-free. (Made with Homemade Teriyaki Sauce)
Action arises spontaneously when we are responding to life from wholeness. ~ Dorothy Hunt
Say hello to Teriyaki Mushroom Lettuce Wraps! Not only are these vegan lettuce wraps deliciously satisfying in the flavor department- they are super light and nutritious. One of my favorite lunches right now, this recipe was created by Tonia as a way to try out that beautiful homemade Teriyaki Sauce from a couple of days ago.
As you can see, we’ve served the Teriyaki Mushrooms over brown rice to make it a little more hearty, but if going grain-free, feel free to leave it out. Or try another kind of rice, like black rice, basmati rice, or even quinoa.
Use what you have!
The recipe starts with making Tonia‘s homemade Teriyaki Sauce which only takes about 10 minutes. You’ll find a hundred other uses for this, trust me!
Then it’s just a matter of chopping up your veggies and stir-frying.
We used a mix of shiitakes and creminis here, but most mushrooms will work. You’ll need about 4 cups total. Keep in mind, these will cook down to about half.
Saute the mushrooms until tender and golden, then set aside.
Then saute the bell pepper and garlic and ginger.
Combine it all together with the Teriyaki Sauce.
Add the scallions and cilantro.
Then fill your vegan lettuce wraps with a couple of tablespoons of rice (or your choice of grain).
Here I’m using butter lettuce.
Spoon the warm Teriyaki Mushrooms over the rice and sprinkle with sesame seeds or furikake and enjoy immediately.
Leftovers heat up nicely too- nice for several lunches (if they last that long).
I’m super excited for you to try these Vegan Lettuce Wraps! Such a great combination of flavors and they feel so healthy and light. I know you will love them!
Ok- hope you are still “staying in”, not going too crazy, staying positive and healthy and finding the silver lining in all of this.
xoxo
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Shiitake Lettuce Wraps
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 12 cups 1x
- Category: lunch, vegan, gluten-free
- Method: stir-fry
- Cuisine: Japanese
- Diet: Vegan
Description
Delicious Vegan Lettuce Wraps are filled with Teriyaki Mushrooms and brown rice- an easy Asian-inspired lunch idea or appetizer that is healthy, vegan and satisfying. Gluten-free Adaptable! Made with Homemade Teriyaki Sauce.
Ingredients
- 3 tablespoons oil (avocado, peanut, or wok oil)
- 2 cups (5 oz) shiitake mushrooms, cut into 1/2 inch chunks (or slices)
- 2 cups (5 oz) cremini mushrooms, cut into 1/2 inch chunks ( or slices)
- 1 tablespoon (3 cloves) garlic, minced
- 1 tablespoon ginger, minced
- 1 large red, yellow or green bell pepper cut into 1/2 inch dice (2 cups), a mix is nice.
- 1/4 teaspoon salt
- 2 scallions chopped
- 1/4 cup homemade Teriyaki Sauce
- 1/2 cup cilantro, coarsely chopped
- 1 head of butter lettuce
- 2 cups cooked rice or grain – optional
- Garnishes: toasted sesame seeds, furikake or chili flakes
Instructions
- In a large skillet, heat oil over medium high heat and saute mushrooms for 7 -8 minutes, until tender and golden. Remove the mushroom mixture from the pan and set aside.
- Add bell peppers, garlic and ginger to the same pan and cook about 2 minutes on medium high heat, adding a bit more oil if needed.
- Add mushrooms back in pan along with salt, scallions and ¼ cup of teriyaki sauce. Stir to combine. Remove from heat. Allow to cool 10 minutes. Stir in cilantro.
- Place lettuce cups on a plate or platter and fill with 2-3 tablespoons cooked rice or grain (optional). Spoon Teriyaki Mushrooms over top.
- Top with toasted sesame seeds , furikake or more warmed teriyaki sauce in a bowl, to spoon over top.
Notes
Save the leftovers-they can be reheated and served up to 3 days later.
Nutrition
- Serving Size: 3 wraps
- Calories: 185
- Sugar: 9.5 g
- Sodium: 634.2 mg
- Fat: 11.6 g
- Saturated Fat: 1.6 g
- Carbohydrates: 18 g
- Fiber: 6.6 g
- Protein: 6.1 g
- Cholesterol: 0 mg
My husband and I both absolutely love this. We never used to eat much lettuce so really glad that now we have a staple lettuce recipe. I just use lettuce mix and make it a salad. Delicious with teriyaki sauce and furikake made from your recipes. <3
Perfect, salad is a great idea!
Are the nutrition facts accurate? 3 lettuce wraps are 185 cal or is it 185 cal per wrap?
1 serving is 3 lettuce wraps @ 185 cal. 🙂
In the nutritional facts, it states that a serving size(3 wraps) is 185 calories, is that including the sauce being used? I’m just trying to count the calories for my diet. I’m so excited to try this recipe!
Yes, including the sauce!
Absolutely loved this recipe! The flavors are amazing. My seven-year-old usually doesn’t touch lettuce and even she loved it! Tangy, sweet and spicy all while feeling super light. I’ll be making this every week now 😃
Freaking amazing!! I altered the recipe slightly by only using two cups of mushrooms and then replacing the other half with seitan crumbles to add more protein. I also left out the rice as the seitan made it more heavy. The teriyaki sauce is so good and so simple! Definitely going to the top of my rotation!
Awesome 👏 Glad you liked this!
It was delicious! Thank you so much!
you are welcome Roxanna😊 so glad you enjoyed!
Love this recipe, but I don’t understand how to wrap it. I have ended up just slicing it on my plate
You dont actually wrap, but lay the mushrooms in a lettuce cup, over rice if you like. It’s more like a cup vs a wrap.
I am on my way to the market. I will be making this recipe. It looks sooo delicious. Thank you!!!!
Great to hear! Let us know what you think 🙌
Made this with the citrus salad as per the suggestion of another commenter and all plates in my house were totally devoured. So good for a meatless evening!
Awesome Stephanie!
I made this along with your recipe for the Citrus Salad with dates and Pistachios, and it was amazing! I will make it again! So delicious – and the two dishes really complimented each other with their flavors. My husband is vegan, so it was perfect and my kids added some grilled chicken.
Perfect Paula- glad you liked both!
This sounds so delicious! I love shiitake mushrooms and love making my own teriyaki sauce. It’s on my list for the weekend!
Simple quick delicious
Thank you so much!
Another winner. One good side of being stuck at home is trying lots of new recipes. This was delicious. Your Teriyaki Sauce is a must of course. The only change I made was reducing oil a tad. Thank you for so many excellent vegan options. I cannot wait to make this for book club when we can be together again. We’ve been doing book club meetings via Zoom – a blessing but not quite the same. Thanks so much Sylvia. I appreciate your hard work and dedication.
xo,
Suzanne
So glad you liked this Suzanne! Hope you are staying safe and glad you are still doing bookclub, even if on zoom~!
This is exactly what I was looking for… something light and fresh and luckily we had all the ingredients. Served over quinoa. Perfect.