Vegan Asian Lettuce Wraps

Ingredients

• Garden Veggie Crumble

  Yves Veggie Cuisine

  320g

• Garlic

  raw

  1 cloves, minced or 3g

• Hoisin sauce

  2 tbsp or 32g

• Ginger root

  raw

  2 tsp or 4g

• Sesame oil

  ½ tsp or 2g

• Chili pepper

  sun-dried

  0.001 cup or 0.05g

• Butterhead lettuce

  raw

  1 leaf, large or 15g

• Carrots

  raw

  ½ cup grated or 55g

• Cucumber

  raw, peeled

  ½ cup, sliced or 60g

• Scallions

  raw

  ⅓ cup, chopped or 33g

• Cilantro

  raw, coriander leaves

  ⅓ cup or 5g

• Red bell pepper

  raw

  ½ cup, chopped or 75g

• Olive oil

  2 tsp or 9g

Directions

1. In a large non-stick skillet, heat oil over medium heat. Add Garden Veggie Crumble, garlic and gingerroot. Cook for 2 minutes, stirring occasionally.
2. Stir in hoisin sauce and sesame oil. Add chile peppers or pepper sauce, to taste. Reduce heat to low; cook for 5 minutes.
3. Place about 3 tablespoons (45 mL) veggie filling on each lettuce leaf. Add toppings. Roll up lettuce.