These delicious mushroom lettuce wraps are made with colorful veggies and crunchy toppings. They're vegan, gluten free, and made without tofu. Serve these healthy lettuce wraps as an appetizer, snack, or light meal.
Cook onion: Heat oil in a cast iron skillet over medium-high heat. Add onion, sauté until softened, about 3 minutes.
Add other veggies: Add mushrooms, sauté, stirring frequently, for 5 minutes. Add carrots and celery, sauté until the mushrooms are golden brown and carrots are tender, about 5 minutes.
Add seasonings: Reduce heat to medium. Add garlic and ginger. Cook, stirring frequently, until fragrant, about 1 minute. Add tamari, rice vinegar, and sriracha. Toss to coat.
Finish cooking: Stir in bamboo shoots, water chestnuts, and sesame oil. Cook until warmed through, 3 to 5 minutes. Stir in green onions and remove from heat.
Serve: Transfer the lettuce wrap filling to a serving bowl. Scoop some of the filling into a lettuce leaf ("cup"), sprinkle with cashews and other toppings of your choice.
Notes
How to roast cashews: Preheat oven to 350°F (177°C). Bake until golden brown, about 10 minutes, shaking the pan halfway.
Make it a main: To turn this recipe (1x) into a heartier meal: add crumbled tofu (from a 12 oz / 340g package) in with the mushrooms and serve with rice. With these modifications, it would serve 2 as a main.