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Mushroom Teriyaki Lettuce Wraps

Vegan Lettuce Wraps with Mushroom Teriyaki

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. 
4.5 from 2 votes
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 Lettuce Wraps
Calories: 52kcal
Author: Sarah McMinn


Teriyaki Sauce

  • 3 tbsp soy sauce, (use Tamari for gluten-free option)
  • 3 tbsp water, divided
  • 1 tbsp mirin
  • 1 tbsp maple syrup
  • 1 clove garlic, minced
  • 1 tsp fresh grated ginger
  • 1 tsp cornstarch

Mushroom Filling

  • 1 tbsp sesame oil
  • 1/2 cup red onion, diced
  • 1/2 medium red bell pepper, seeded and diced
  • 8 oz button mushrooms, quartered
  • 1/2 cup fresh pineapple, diced
  • 1/4 cup roasted cashews
  • 12 Green Butter lettuce leaves


  • 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. 


Calories: 52kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Sodium: 271mg | Potassium: 163mg | Sugar: 3g | Vitamin A: 1930IU | Vitamin C: 14.9mg | Calcium: 15mg | Iron: 0.6mg