When JD and I first got married, I barely knew how to stir vegetables in a skillet. I’m fairly certain we ate sticky, burnt vegetables more than once, but we were young and in love. And poor. We were lucky to even have vegetables.
After a while, under the tutelage of some cookbooks and experience, I learned more about cooking food and how different flavors go together. I found a decent recipe for lettuce wraps (PF Chang fans know what I’m talking about!), and I might have made it every other week for a few months. It was easy and delicious, and I didn’t have to be very kitchen savvy to make it.
Thankfully, my kitchen skills have improved greatly since then. I’ve modified the recipe a lot and made it my own, plant-based and all. This meal takes about 30 minutes and is packed with flavor and nutrition. Even non-plant-based people rave about it!
I’ve included some variations at the bottom. I typically make it with whatever mixed vegetable and teriyaki sauce is in my kitchen, so it changes every time.
May your cabbage leaves be as full as your bellies.
Veggie Lettuce Wraps
2 bags stir-fry vegetables, finely chopped
4 cloves garlic, minced
1/3 c. teriyaki sauce (I used sesame teriyaki this time)
1/4 c. hoisin sauce
3 tbsp. peanut butter
1/2 tsp. ground ginger
1 tbsp. rice vinegar
Sesame seeds for garnish
Red cabbage leaves
Blend veggies and garlic until they are very finely chopped. Heat chopped veggies with a splash of lemon juice on medium-high. Once heated through, add sauces, peanut butter, vinegar, and ginger. Stir for 5 minutes and then turn off heat. Add sesame seeds.
Scoop a big spoonful onto a cabbage leaf and enjoy!
Variations: Substitute a lb. of ground tofu for a bag of veggies (marinate tofu for a few minutes in teriyaki). Use different types of teriyaki sauces. Use green cabbage or your favorite green. You can also wilt your cabbage leaf in a toaster oven for about a minute if you like really soft lettuce.
What are your tried and true recipes?