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Meatless Mondays: Mini Lettuce Wraps

  • January 6, 2020
  • 2 minute read
  • divine.ca
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If you need ideas for Meatless Mondays, we have the recipe for you!  It is healthy, lower in carbs and vegan.  More importantly, it is easy to prepare after a busy day at work.  You just need to make sure that you shop ahead,  but all of the ingredients are available at your favourite grocery store.

Makes: 16-18 wraps

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes

Ingredients

1 pkg. Yves Original Veggie Ground Round

1 tbsp. (15 mL) olive oil

1 clove of garlic minced

2 tbsp. (30 mL) hoisin sauce

1 tbsp. (15 mL) tamari soy sauce

2 tbsp. (30 mL) lime juice

1 cup (250 mL) thin spinach or whole wheat vermicelli noodles, cooked

½ cup (125 mL) matchstick carrots

½ cup (125 mL) matchstick red bell pepper

½ cup (125 mL) matchstick cucumber

16-18 butter lettuce leaves, washed

½ cup (125 mL) chopped toasted cashews

Fresh cilantro leaves for garnish

Cashew Coconut Sauce

1/3 cup (80 mL) cashew butter

2 tbsp. (30 mL) coconut milk

1 tbsp. (15 mL) maple syrup

¼ cup (60 mL) water

Salt to taste

Directions

In a medium sauté pan over medium heat, add olive oil, ground round, garlic and hoisin sauce, cook for 5 minutes until warmed through. Remove from heat; stir in Tamari soy sauce and lime juice.

Cashew Coconut Sauce: In a small bowl whisk together cashew butter, coconut milk and maple syrup. Gradually whisk in water until desired thickness. You don’t want your dressing to be too thin. Season with salt.

Assemble wraps: Place into one lettuce leaf roughly 1 tbsp. of each noodles and ground round. Top with a few pieces of red pepper, carrot and cucumber. Drizzle with cashew coconut sauce. Sprinkle with chopped cashews and cilantro leaves. Serve and enjoy!

 

 

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