This guest post is written by Alexa Krueger, the owner/chef at Vibrant Foodie cooking classes, teaching people to make healthy and delicious whole food, plant based meals. She's been vegan since 2010 and is a RYT200 yoga and meditation instructor. Alexa says, "Wellness is the foundation to happiness, and that begins with respect for ourselves by caring for our mind and body." I invited her to veganize a recipe by a celebrity chef or a non-vegan blogger for my bi-monthly series of Veganized Recipes. Please enjoy her new take on this Rachael Ray dish!
For this dish, I thought it would be fun to veganize a family favorite, lettuce wraps. Rachael Ray's version uses a pre-purchased hoisin sauce. I like to make my own flavoring for the filling and then use a dipping sauce to add a different variation. You can leave out the sriracha if you do not like spicy food and it will still be delicious.
For this dish, I thought it would be fun to veganize a family favorite, lettuce wraps. Rachael Ray's version uses a pre-purchased hoisin sauce. I like to make my own flavoring for the filling and then use a dipping sauce to add a different variation. You can leave out the sriracha if you do not like spicy food and it will still be delicious.
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| Veganized Rachael Ray Chinese Barbecue Lettuce Wraps |
INGREDIENTS
12 oz block of fresh tofu, pressed, then coarsely chopped
6 oz fresh mushrooms coarsely chopped
1 8 oz can water chestnuts, drained and coarsely chopped
1/2 red bell pepper, diced
3 cloves of garlic, minced or grated
1" x 1" piece of ginger, grated
3 tablespoon tamari or soy sauce
3 tablespoon rice wine vinegar
2 tablespoon toasted sesame oil
1/2-1 tsp sriracha or garlic chili paste
4-5 scallions chopped, including white part
1 cup chopped peanuts, optional
1 or 2 heads of iceberg lettuce, cored, cut into halves or thirds
DIRECTIONS
Add the tamari, rice wine vinegar, sesame oil and sriracha to a small bowl and whisk together, set aside.
In a skillet, heat 1 tablespoon of oil, add tofu and mushrooms. Saute until the mushrooms are soft and the tofu is beginning to brown. Add water chestnuts, bell pepper, garlic and ginger to the pan and saute for about 1-2 minutes until fragrant. Add the tamari/vinegar/oil/sriracha mixture to the pan and heat through.
Garnish with chopped scallions and/or chopped peanuts. Serve with lettuce and your choice of dipping sauce. We suggest Thai peanut sauce or sweet and sour sauce. Enjoy!
If you are a vegan blogger interested in re-envisioning a non-vegan recipe for the Lizz Delicious blog and this Veganized Recipes column, please contact me via the contact form at the bottom of this page or via email at contact at lizzdelicious dot com.
I have to try this, thank you!
ReplyDeleteI know, they look great, right?? :-)
ReplyDelete