Lentil Crumble Asian Lettuce Wraps
This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.
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Servings: 12
Serving Size: 9.11 ounces
Ingredients
1/4 cup + 2 tbsp Oil, Canola
9 1/2 cups Mushrooms, Crimini, sliced
2 cups Onions, Yellow, small dice
2 tbsp Garlic, cloves, peeled, minced
1/4 cup Ginger, fresh, minced
4 cups Beans, Lentils, cooked
1/2 cup Soy Sauce, regular
9 1/4 cups Cabbage, Coleslaw Mix
2 cups Pepper, Bell, Red, sliced
1 cup Onions, Green, sliced thinly on bias
2 tsp Oil, Sesame
1 tsp Salt, Kosher
24.0 each Lettuce, Bibb, leaf
1/2 cup Sauce, Hoisin
Preparation
- For Lentil Crumble – On a flat top grill, heat oil over medium-high heat. Add mushrooms and cook for 4-5 minutes or until they start to caramelize on first side and then flip and cook again for another 4-5 minutes or until most of water is released and they have caramelized on second side. Remove from grill and reserve.
- On a flat top grill, heat oil over medium-high heat. Add onions and cook for 3-5 minutes. Add garlic and ginger and cook for 1 minute. Add lentils and reserved mushrooms and cook for 4-5 minutes or until heated through. Add soy sauce and cook for 1-2 minutes or until sauce has thickened and reduced. Remove from grill and hold hot for service.
- For Slaw – In a large mixing bowl, combine cabbage, bell pepper, green onions, sesame oil, and salt and mix well. Cover and place into cooler until service.
- To plate – Place two lettuce leaves on a plate. Add 2 ounces of lentil crumble to each lettuce leaf. Add 1 ounce slaw mixture on top of crumble. Garnish each wrap with 1 teaspoon Hoisin sauce using spoon or squeeze bottle.
Nutrition information
Calories: 370 Total Fat: 9g Saturated Fat: 0.8g Trans Fat: 0g
Carbohydrate: 56g Fiber: 9.6g Total Sugars: 7.5g Protein: 19.8g Sodium: 1051mg
The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.