Vegan Lettuce Wraps

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. The following content is intended for readers who are 21 or older. #ShareWineandBites #CollectiveBias

Vegan Lettuce Wraps Recipe Paired with Red Wine #ShareWineandBites

The sun and the warm temperatures are making it feel like summer is still here – and I’m not complaining! I love to spend these last warm evenings on our patio, watching the sun go down across the ocean, listening to some jazz or chill house, and having a light meal with a delicious bottle of red.

Vegan Lettuce Wraps Recipe Paired with Red Wine #ShareWineandBitesVegan Lettuce Wraps Recipe Paired with Red Wine #ShareWineandBites

I made these vegan lettuce wraps for a little get together we had with friends, and they pair perfectly with these red wines from The Dreaming Tree. I love this wine – seriously, it’s not only affordable, it also pairs well with so many things, and everyone enjoys this wine when we crack it open.

Dreaming Tree Winery has a social conscious demonstrated by its commitment to sustainable winemaking practices, and is celebrating donating over $1M to environmental programs that protect tree and forestry programs across the country. I love that we can find this wine wherever we go shopping at the local grocery, drug or supercenter stores!

Vegan Lettuce Wraps Recipe Paired with Red Wine #ShareWineandBitesVegan Lettuce Wraps Recipe Paired with Red Wine #ShareWineandBitesThe Dreaming Tree Crush has been a favourite of ours, but we’ve recently introduced The Dreaming Tree Cabernet Sauvignon onto our wine shelf (yes, we have a shelf for wine!) and have been pleasantly intrigued by how well it pairs with fresh, light foods – like vegan cooking!

These Vegan Lettuce Wraps are a refreshing snack and a perfect appetizer, or you can create a larger wrap and make it into a meal. The lettuce wraps are filled with an almond sauce, rice noodles, tofu, carrot strips, and avocado, and topped with spicy pickled peppers and Sriracha – it’s just spicy enough, and goes so well with a glass of red wine.

Follow The Dreaming Tree on Facebook and Instagram, and in stores near you.

Vegan Lettuce Wraps Recipe Paired with Red Wine #ShareWineandBites

Vegan Lettuce Wraps
 
Vegan Lettuce Wraps adapted from Love & Lemons Cookbook
Ingredients
Lettuce Wraps
  • 7 ounces (200 g) extra-firm tofu
  • Coconut oil, for drizzling
  • Tamari, for drizzling
  • 4 ounces (125 g) pad thai or vermicelli rice noodles
  • Lettuce leaves (butter, boston, romaine, etc)
  • 1 carrot, peeled into ribbons
  • ¼ cup (60 mL) sliced almonds
  • Avocado
  • Lime slices
  • Sea salt and freshly ground black pepper
  • Pickled jalapeno
  • Sriracha (optional)
Almond Sauce
  • 3 tablespoons (45 mL) natural almond butter (creamy or crunchy)
  • 1 tablespoon (15 mL) toasted sesame oil
  • 1½ teaspoons (7 mL) soy sauce or tamari
  • 1 teaspoon (5 mL) freshly grated ginger
  • 1 garlic clove, minced
  • 1 teaspoon (5 mL) sriracha
  • 3 tablespoons (45 mL) water (less for a dipping sauce, more if using as a dressing over noodles or salad)
Instructions
Directions for Almond Sauce
  1. To make the almond sauce, stir all ingredients in a bowl and set aside.
Directions for Lettuce Wraps
  1. Slice the tofu into 1-inch (2.5-cm)-thick planks. Pat dry, then drizzle with coconut oil, tamari, and pinches of salt and pepper.
  2. Add a drizzle of coconut oil to a small skillet and heat over medium-high heat. Sear each side of the tofu until golden brown, about 4 minutes per side. Remove and slice into thin strips.
  3. Prepare the rice noodles according to the instructions on the package.
  4. Assemble the wraps on the brussels sprout leaves with the tofu, noodles, carrots, and almonds. Serve with the sauce, lime slices, and serrano slices and sriracha, if using.

Like this post? PIN IT!

Vegan Lettuce Wraps Recipe Paired with Red Wine #ShareWineandBitesSaveSave

SaveSave

Follow:
Share:

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: