Vegan Lettuce Wraps with Mushroom Teriyaki for the perfect plant-based, gluten-free appetizer or side dish. Made in just 20 minutes for an easy recipe that everyone will love.
This post is sponsored by Inspired Greens. All opinions, as always, are 100% mine.
Hey friends! How was your labor day weekend?
Mine was great! After the first (very hectic) week of school wrapped up for the kids, I was able to spend a glorious weekend to myself. I did a little wine tasting and apple picking but spent most of my weekend doing very little but transitioning my mind and home into this new season. It was wonderful and much-needed.
And now it’s September and I am so excited about the recipes I have for you this month. I have cookies, doughnuts, a couple of easy weeknight meals, and my very first pumpkin recipe of the season. It’s all coming very soon. Make sure never to miss a recipe by signing up for my newsletter.
BUT, before we get too ahead of ourselves, let’s take a look at what I have for you today:
Vegan Lettuce Wraps with Teriyaki Mushrooms!
It may be September but we still have a few weeks of summer left and these vegan lettuce wraps are the perfect summer to fall transitional recipe.
They are filled with the bold flavors and meaty textures we associate with shorter days and colder nights while staying light and refreshing to honor these final summer days. Not to mention, lettuce wraps are a great way to get your green when you’re tired of all those summer salads.
To make these lettuce wraps super special, I used lettuce from Inspired Greens.
What is Inspired Greens?
Inspired Greens is just the freshest and tastiest lettuce you can buy!
Inspired Greens is a company based in Alberta, Canada. They are dedicated to providing food that supports a healthy lifestyle. Inspired Greens grows 6 varieties of living lettuce (that means they grow and harvest the lettuce in small compostable pots for extra freshness) in a greenhouse year-round. They are committed to growing without pesticides and feeding their plants only clean Canadian water.
Because they harvest living lettuce, you can buy it from the store – compostable pots intact – place it in a jar of water and store it in your refrigerator for lettuce that will last much longer than the lettuce you’ll find in bags! I love Inspired Greens because less lettuce goes to waste and I know I am eating some of the healthiest, top quality lettuce I buy find at the store.
And you can taste the difference!
I have tried several varieties of Inspired Greens Lettuce and I am so excited to pair my Teriyaki Mushrooms with their Green Butter Leaves for you today.
How to make vegan lettuce wraps.
Step one – Make the Teriyaki sauce
Teriyaki sauce is made by combining soy sauce with a sweetener, a vinegar, garlic, and ginger. It is cooked in a small saucepan. While the sauce is cooking, combine cornstarch with water until it forms a paste. Stir it into the boiling liquid until you have a nice thick-textured Teriyaki sauce. Salty, sweet, and gingery, it’s so good!
Step two – Prepare the vegetables
First, we are going to chop the mushrooms. If your mushrooms are small, you can quarter them. If they are slightly larger, cut them into 6 pieces. We want them to be about the same size as the cashews.
With your vegetables chopped, we are now going to sauté the onions. Once they are fragrant, add in the mushrooms and peppers and cook until they are tender. Toss in the pineapple, cashews, and coat it all in that Teriyaki sauce you just made.
Voilá! You’ve got yourself a meaty, sweet and sour, and oh-so-satisfying mushroom teriyaki filling.
Step three – Assemble the Teriyaki lettuce wraps
To assemble these lettuce wraps, remove 12 of your biggest Green Butter leaves from the bunch. Keep in mind that Green Butter leaves are smaller than other commonly used lettuce wraps, so if you use larger leaves, this recipe will make between 6-8.
Hold the leave gently in the palm of your hand and scoop about 3 tablespoons of Teriyaki mushroom filling into the middle of the lettuce leaf. Place on a serving platter and repeat until all the filling is gone.
Serving and storing lettuce wraps:
These lettuce wraps should be eaten within a couple of hours of assembling them, immediately is best as the lettuce will begin to wilt from the heat of the filling. However, if you are prepping for a party, you can make this filling a day or two ahead of time and store it in an airtight container in the refrigerator. Once you are ready to serve, just quickly reheat the filling and assemble.
These vegan lettuce wraps are amazing. Sweet and sour, salty, and filled with meaty texture, I think you’re going to love them. So find Inspired Greens at your local store and make a batch of these before summer is officially over!
Vegan Lettuce Wraps with Mushroom Teriyaki for the perfect plant-based, gluten-free appetizer or side dish. Made in just 20 minutes for an easy recipe everyone will love.
Keyword: Vegan Lettuce Wraps
Servings: 12 Lettuce Wraps
Calories: 52 kcal
Author: Sarah McMinn
Start by making the Teriyaki Sauce. Combine soy sauce, 2 tablespoons water, mirin, maple syrup, garlic, and ginger in a small sauce pot. Bring to boil.
Meanwhile, in a separate bowl, combine remaining 1 tablespoon of water with cornstarch. Mix together until the cornstarch is dissolved.
Add cornstarch/water mixture to the sauce. Bring to a boil and then reduce heat to simmer. Simmer, stirring constantly, for 2 minutes, until sauce is thick and coats the back of the spoon. Remove from heat and set aside.
Place a large skillet over medium heat. Add sesame oil. Once the oil is hot, add onions and sauté for 5 minutes, until onions are translucent and fragrant. Stir in bell pepper and mushroom and sauté for 5-7 minutes more until vegetables are cooked all the way through. Stir in cashews and pineapple.
Remove from heat and stir in Teriyaki Sauce, evenly coating the vegetables.
Gently remove 12 Green Butter lettuce leaves from the lettuce head and pat off any excess liquid.
To assemble, place about 3 tablespoons of filling in each lettuce wrap. Serve immediately.
These lettuce wraps should be eaten within a couple hours of assembling them. However, if you are prepping for a party, you can make this filling a day or two ahead of time and store it in an airtight container in the refrigerator. Once you are ready to serve, just quickly reheat the filling and assemble.
If you give this recipe a try, let us know what you think in the comments below. Or snap a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!