Vegan Thai Lettuce Wraps with Lemongrass and Ginger

Ingredients

• 1 head Lettuce Leaves (butter or romaine)
• 8 oz Mushrooms (cremini or shiitake)
• 1 can Water Chestnuts
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tbsp Ginger
• 2 stalks Lemongrass
• 2 tbsp Lime Juice
• 1 tbsp Maple Syrup
• 1/4 cup Vegetable Broth
• 1 tbsp Fish sauce alternative (vegan)
• 1 tbsp Coconut aminos

Instructions

1. 1Separate lettuce leaves and wash them. Set aside.
2. 2Finely chop mushrooms, water chestnuts, and onion. Mince garlic and ginger. Finely chop lemongrass.
3. 3Heat a tablespoon of vegetable oil in a large skillet over medium heat. Add onion and cook until translucent.
4. 4Add garlic, ginger, and lemongrass. Cook for 1 minute until fragrant.
5. 5Add mushrooms and water chestnuts. Cook until mushrooms are tender and browned.
6. 6Stir in lime juice, maple syrup, coconut aminos and vegan fish sauce alternative, and vegetable broth. Simmer until sauce thickens slightly.
7. 7Spoon filling into lettuce leaves and serve immediately.

Substitutions

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