Vegan Lettuce Wraps (Easy & Gluten free)

This vegan lettuce wraps recipe is gluten free, healthy, and also easy to make! In addition, it is customizable, made with mushrooms and creamy almond butter sauce.

Making these mushroom lettuce wraps is so easy but they have a lot of flavor. You can customize it as well because you can add any veggies you like.

These vegetarian lettuce wraps are great for serving at gatherings or parties because it's so easy to grab and eat. If you are looking for more Asian-inspired noodle dishes, you can try my vegan satay noodles, vegan teriyaki noodles, garlic sesame noodles, vegan chow mein, or vegan noodle bowl.

But, before we jump into the recipe, let's talk about how you can customize it and learn some tips.

How to make Vegan Lettuce Wraps

Ingredients

Rice Noodles

You can really use any kind you like but make sure to cook them according to the package directions. I prefer using brown rice Pad Thai noodles but feel free to change it up.

Veggies

I like using butter lettuce to wrap them but you can use romaine lettuce instead. We'll be adding shiitake mushrooms, green onions, and cilantro to the wraps.

Toasted sesame oil, crushed peanuts and lime juice

Toasted sesame oil gives so much flavor so we will cook the mushrooms with it. I like adding crushed peanuts for texture and squeeze lime juice before serving.

Almond Butter Sauce

This almond butter sauce only takes 5 minutes to make but it provides all the flavor to make these vegan lettuce wraps very special. We'll be adding it to the mushrooms, noodles, and drizzle as a sauce.

How to make it

• You will start by cooking the rice noodles according to the package instructions.
• While they are cooking, make the almond butter sauce by following the recipe and set aside.
• In a medium-sized skillet or a pan over medium heat, add the oil and when oil is hot, add the mushrooms, cook for a few minutes until soft. Add about 4 tablespoons of the almond butter sauce into the pan with the mushrooms, cook for another minute then turn off the heat.

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• Now, add the cooked noodles to a bowl, add half of the remaining almond butter sauce in the bowl with the noodles and mix well. Reserve the other half of the sauce for serving.

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• To assemble, place the lettuce leaves on a flat surface, add the noodles, mushrooms, and top with green onions, cilantro, and crushed peanuts. Then squeeze lime juice on top and drizzle the remaining almond butter sauce before serving.

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Tips & Variations

• You can easily add some baked tofu to this dish.
• You can also add shredded carrots, radishes, or any other veggies you like.
• I highly recommending using shiitake mushrooms and not cremini because they have so much more texture.
• Always adjust to taste and add salt if needed.

Frequently Asked Questions

How to store it

I don't recommend storing this dish because we are using fresh vegetables. But you can make the sauce ahead of time and then use it when you are ready to make them.

These homemade vegan lettuce wraps are healthy and filling. They are also:

• Gluten free
• Made with mushrooms
• Customizable
• Also so delicious!

More Asian inspired plant based recipes to try

• Vegan Pad Thai
• Lo Mein Recipe
• Vegan Spring Rolls
• Sweet and Sour Cauliflower
• Chickpea Stir Fry

So, did you make this? I’d love for you to leave a comment and rate the recipe. You can also share your photo of the recipe on Pinterest and tag me on Instagram using @avocadocentric or #avocadocentric! xo, Selin

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