These delicious and healthy vegan salad wraps have a flavorful filling full of plant-based proteins: brown rice, flavorful tofu and cashews.
A few weeks ago at a lettuce sale at our local winter farmers market ($1.50 per person!) we were wondering which salad recipes aren’t lettuce? The first thing that came to mind was the vegan salad wraps – so we thought we’d give them a try. And they turned out to be an incredibly delicious dinner recipe! Read on to learn how to make these healthy vegan salad wraps.
How to make vegan lettuce wraps
Lettuce wraps are great because if you’re making them vegan or vegetarian, you need to load up on plant-based protein to keep them full. (Wondering how you get protein as a vegetarian or vegan?) For this recipe, we combined a lot of plant-based protein to create an extra topping (yes). We have brown rice for the whole grain, cashews for the nut, and then tofu for the soy protein. Alex and I don’t eat a lot of tofu, but we have found that it can be very tasty when prepared properly. Without seasoning, it’s pretty chewy and flavorless, but combined with the right flavors, it’s perfect—especially here in tangy and crunchy vegan salad wraps.
The method of cooking tofu is fairly simple and involves simply sautéing it with soy sauce, chili powder, and sriracha. Then add some frozen corn and cashews and it has an interesting texture that contrasts nicely with the brown rice. This is a great beginner tofu recipe if you want to try it. You can also serve these vegan salad wraps with our best tahini sauce to add a creamy element. In any case, they are super delicious!
Looking for vegan recipes?
In addition to our healthy vegan salad wraps, we have hundreds of other vegan recipes! Here are some of our favourites:
This recipe is…
These healthy vegan salad wraps are vegetarian, gluten-free, vegan, plant-based, and dairy-free.
The description
These delicious and healthy vegan salad wraps have a flavorful filling full of plant-based proteins: brown rice, flavorful tofu and cashews.
- 2 cups uncooked brown rice
- 1 Pack of organic tofu
- 1 tbsp olive oil
- 1 cup But frozen
- 1 tbsp chilli powder
- ½ cup cashew halves
- 3 tablespoons soy pasture
- ½ teaspoon Hot Sauce (Sriracha)
- 2 carrots
- 3 lettuce (or 1 large)
- Best tahini sauce, cashew cream, or coriander sauce for serving (optional)
- Cook brown rice according to package directions or use our Instant Pot method. After cooking, season the rice with kosher salt and a drizzle of olive oil.
- Drain the tofu by wrapping it in a paper towel, placing it on a plate and covering it with a heavy object for at least 5 minutes.
- Heat the olive oil in a large non-stick pan. Add the tofu and break into very small pieces with a spatula. Fry for about 15 minutes until golden brown.
- Add the frozen corn and stir for a few minutes until most of the liquid in the tofu is cooked. Add the chili powder and cashew halves and stir. Add the soy sauce and hot sauce and stir until the liquid is absorbed. Remove from fire.
- Meanwhile, peel and grate the carrots (we use this julienne peeler). Wash and dry lettuce leaves.
- To serve, place the rice, tofu, and cashew mixture and chopped carrots in a lettuce leaf and roll up the leaf.
Remarks
*If serving as a main course for 4 hungry eaters, you can double this recipe.
- Category: main course
- Method: Cook
- Kitchen: American
Keywords: Vegan Lettuce Wraps, Healthy Lettuce Wraps
