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.
Start by making the Teriyaki Sauce. Combine soy sauce, 2 tablespoons water, mirin, maple syrup, garlic, and ginger in a small saucepot. Bring to boil.
Meanwhile, in a separate bowl, combine the 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.
Serving and Storing - Serve these lettuce wraps within a couple of hours of assembling them. Serve them with Vegan Pad Thai or Udon Noodle Stir Fry with Tofu for a complete meal. Store extra filling in the refrigerator for up to 5 days or the freezer for up to 2 months. When ready to eat, gently rethaw in the refrigerator overnight before heating in the microwave or stovetop.
Recipe Tips - To make this recipe in advance, 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.
Variations - For gluten-free, replace soy sauce with Tamari.