I saw a recipe for spicy basil-beef salad in Cooking Light and thought, Hmmm… I need to renovate that. This is different enough, in both method and meatless, that I’ll say it’s “inspired by” their recipe. Fresh and tasty, perfect for a hot summer’s Meatless Monday.
Suitable for:
vegan, gluten-free, reduced-sugar diets
Not for:
low-sodium or migraine diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tempting Tuesday photos, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts. We support Meatless Monday.
Thai lettuce cups with basil
Ingredients
- 2 shallots medium, thinly sliced
- 1 cup texturized vegetable protein (225)
- 1 handful basil leaves (fresh)
- 1 cucumbers English or 2 Persian cucumbers
- 1 tomatoes large, ripe, heirloon
- 3 tbsp Bragg's liquid aminos (or tamari) (reduce to 1.5 tbsp for lower-sodium version)
- 2 tbsp rice wine vinegar
- 2 tbsp lemongrass (fresh) minced, tender inner white part only
- 1 tbsp dark toasted sesame oil
- 2 tsp fish sauce (reduce to 1 tsp for lower-sodium version)
- 2 tsp curry paste (Thai red) such as sambal oolek
- 6-8 butter lettuce leaves
Instructions
- Peel and thinly slice the shallots, then add to ice water to soak while you work.
- Heat 1 C. (250 ml) filtered water to almost boiling, then add the TVP and stir. Set aside. See notes below if using mushrooms.
- Wash and spin dry the basil leaves.
- Wash the cucumber, nip off the ends, and slice lengthwise. Use a grapefruit spoon or teaspoon to scoop out the seeds. Cut into quarters lengthwise, then finely slice. Put in a colander and lightly salt, allowing it to drain in the sink.
- Wash and quarter the tomato, removing the seeds and goo. Finely chop. Salt lightly in a colander and allow to drain.
- Add the last 6 ingredients (soy sauce through chile paste) to a blender and whiz until the lemongrass is pureed.
- Heat 1 T. (15 ml) grapeseed or other light oil in a cast-iron or nonstick sauté pan over medium-high heat. When it shimmers, add the rehydrated TVP and enough of the dressing from the blender to season it. Cook, stirring, until lightly browned.
- Taste. If it isn't seasoned enough, add a bit more of the dressing. Remove from heat and allow to cool.
- Drain the shallots and pat dry. Pat dry the tomatoes and cucumbers. Combine the cooked TVP with the shallots, tomatoes, and cucumbers in a large bowl and mix well. Add a little more dressing if needed, but keep the mixture as dry as possible.
- Serve in butter lettuce leaves with a few leaves of basil.
Notes
132 calories
4 g fat
1 g cholesterol
970 mg sodium (372 mg sodium with fish sauce and Bragg's halved)
232 mg potassium
10 g carbohydrate
6 g fiber
6 g sugars
12 g protein
3Â Weight Watchers Points PlusMake sure you choose organic non-GMO soy TVP. If you can't eat soy, use shiitake mushroom caps. Remove the stems and compost them. Wipe the caps clean with a damp towel. Mince finely. Cook as directed above in place of the TVP. Required FTC disclosure: I am part of the Cooking Light Bloggers' Connection. I was not paid to write this post.
[…] Vegetarian Thai Lettuce Cups from Recipe Renovator […]
Stephanie, where do you find TVP? Today is my first day of part-time veganism! So far it’s going well, so I am already trying to plan future meals ;)
Hi Brandon, I get TVP from Bob’s Red Mill, since I trust their brand. Locally I’d check Sprouts and Whole Foods. I usually order it online, as I use it fairly frequently. Good luck and keep me posted on VB6 (Vegan Before 6)!
This is a variation of my favorite dish at PF Chang’s but I love how you broke down the steps – it doesn’t seem too difficult that way!
Thanks Lisa. Yes, it’s very similar to the chicken lettuce wraps at PF Chang’s. I would say this tastes most like minced pork.
These look so good, Stephanie! I’m going to add this to my list of appetizers to serve for my vegan friends when they come for a visit.
Thanks Barbara! These really don’t taste vegan, so they’re perfect for entertaining.
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I really love the idea of using the lettuce as “cups”. I’ll be sure to do this with our Fall lettuce harvest!
I had a dish like this using minced chicken at a Chinese restaurant in Chicago a long time ago. Loved the lettuce cups then, always forget about it as an option.
I love the vegan renovation of this lettuce wrap recipe. It looks delicious. Can’t wait to make it as well. I am going to PIN this my my healthy summer collection.
Thanks so much Deborah, for commenting and pinning. Enjoy your healthy summer!