Spring is near and it’s nice to have easy light recipes to be able to enjoy when the weather is on its way to being sweltering. The following is a recipe for Vegan lettuce wrap using Seitan a gluten protein that has the consistency of chicken. I have often been asked about it’s taste since it IS vegan. In my humble opinion the texture and taste is much more palatable than that of tofu. So if you are looking for options other than tofu or tempeh, try this! Of course, for those who want meat with their lettuce, just substitute chicken or ground turkey (or the meat of your choice) in place of the Seitan.
Seitan Lettuce Wraps
Ingredients (use vegan versions):
2 cups minced seitan,
1 cup bamboo shoots, minced
3/4 cup mushroom (prefer straw)
2 cloves garlic
1/4 cup minced onions
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice vinegar
1/4 teaspoon corn starch
3 tablespoons peanut oil
Directions:
Heat 2 tablespoons peanut oil in wok. Stir fry Seitan until it begins to brown. Add shoots shoots and mushrooms and cook for 2 minutes, stirring. Add last tablespoon oil along with onions and garlic. Cook 2 minutes more. Mix soy and sugar in small bowl and add to wok, cooking until most liquid is cooked off. Sprinkle corn starch and mix thoroughly. Ready to serve with iceberg or romaine leaves. Additional sauces of water, sugar, soy & sesame oil is optional. If your seitan recipe includes soy sauce, you may want to halve the soy in this or the end product will be too salty. I have not tried with store-bought seitan.
Serves: 2
Preparation time: 20 minutes
This recipe was taken from http://vegweb.com/index.php?topic=21953.0
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