Lettuce Wraps with Sriracha Peanut Sauce {VEGAN}


​If you've been following my instagram recently you've likely come to terms with the fact that I've been posting TONS of vegetable-based foods. You also likely know why... it's because I'm officially a fan and subscriber of Misfits Market. Misfits Market takes fruits and vegetables that are a little unique, maybe too big or too small to be sold in the market and would otherwise be thrown away and SAVES them. By subscribing to them you receive a box of random fruits and vegetables at YOUR frequency speed. For example, first time I did it I got the small box and tried my hardest to finish it in 1 week. I couldn't, so I forgot to change the delivery date on box #2 and here it came again the next week. So I bunkered down and decided 'nope, I'm not going to eat out this week I'm just going to get creative with my misfits.'

My honest review is that I find it very fun to get a random box of stuff (sometimes how I feel when my Amazon subscription boxes show up, or when I get sent items from RD Ambassador programs-- more on that in a later post!). Misfits is no different than a CSA/Farmshare in the element of surprise, but there are clear differences. Farmshares tend to be more local because majority of them require you to pick up the box from a specific spot-- and I'm all about them local farmers! Second, Farmshares tend to change base on seasons, I'm sure Misfits does as well but I haven't had enough boxes to know for sure that the boxes are seasonal. The other big difference to me is that Misfits forces me to eat my haul very fast, because everything given is either peak ripeness, has a small soft spot or very ripened spot, or is a little "funky"-- think extra large zucchinis, misshaped bell peppers, and some bright red spotted avocados. While the Farmshare veggies can likely last in your fridge for up to two weeks, I don't really see that being the fait of your Misfits box. So eat fast!

Here is my haul from last week:

I got, green onions, lettuce, massive English cucumbers, zucchini, sweet potato as big as my face-- literally, citrus, apples, broccoli, bell peppers, cabbage, onion (also as big as my face), broccoli, and cabbage!





I adding in some carrots that I had left over in my fridge and so out came these vegan lettuce wraps! Most lettuce wraps are chicken-based and if they are made vegan they have a ton of tofu in them. So I took all that out and made a veggie-only, plant-based lettuce wrap. A vessel to hold all the veggies from my Misfits box and topped with my F A V O R I T E sauce in the entire world, homemade peanut sauce, with a Sriracha kick!




Recipe:

3 tbs. Olive Oil

1 medium yellow Onion, chopped

1 tbs. fresh Ginger, grated

4 cloves Garlic, minced

2 cups Cauliflower rice

2 cups Mushrooms, chopped

2 medium Zucchini, chopped

1 Bell Pepper (color of your choice!)

1 Summer Squash, chopped

1 cup Sweet Potato, chopped

(chop veggies in small squares)

1 cup Carrots, shredded (can buy pre-shredded)

1/4 cup Soy Sauce, low sodium (can sub out for coconut aminos here)

1 tbs. Sesame Oil

1/2 tbs. Sriracha

3 tbs. Green Onions (for topping)

2 tbs. Cilantro, chopped (optional)

Lettuce leafs for wrapping (I used red lettuce, Boston lettuce, and I've used straight iceberg before. The only one I would not recommend is romaine hearts-- they're not wide enough to fill and hold as a wrap!)

{The Sauce}

4 tbs. PB2 powder

1/2 cup Olive Oil, light

2 tbs. Sriracha

2 tsp. Sesame Oil

1/2 tbs. Chili Flakes

1 tsp. Sugar

Juice of 1/2 a lemon

1 tsp. Cornstarch + 2 tsp. cold Water

Directions: Using a large skillet heat up oil and begin to fry onion, ginger, garlic for 3-5 minutes. Should start to get very fragrant right about now! Add in ALL the veggies now. Cook down for a solid 10 minutes, the veggies should not be fried/browned, just get them nice and soft. Meanwhile, mix together soy sauce, sesame oil, and sriracha in a small bowl. When the veggies have reduced by 1/2 (they actually will shrink), add in your liquid slurry. Cook down for another 5 minutes or so until your veggies are tender. Top with chopped green onions and take off the stove.

For the sauce, mix all the above ingredients in a small bowl with a whisk (except Cornstarch + Water). If your PB2 is clumping, zap your sauce in the microwave for a few seconds. In a separate bowl mix together cornstarch and water until there is no clumps. Add this into your sauce mix as a thickening agent! Set the sauce on the counter for a few minutes to help it thicken up.

Scoop up your vegan stuffing into the lettuce wraps and top with sauce-- and extra cilantro, if you'd like!

#Veggies #LowCarb #Plantbased

RECENT POSTS
SEARCH BY TAGS
ARCHIVE

All opinions on this blog reflect my own. Please do not borrow without asking, as I promise to do the same. The information in this blog is my own personal experience, research, knowledge, or nutrition expertise. I am a Registered Dietitian and Licensed in the state of Massachusetts, however, none of the information on this blog is a substitute for professional medical advice, diagnosis, or treatment. The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. If you have any concerns or questions about your health, you should consult with a physician or other health-care professional.