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Seitan Lettuce Wraps
YIELD Serves 4.
More and more people are turning to vegetarian and vegan diets to give our plant a break from the pressures of raising animals. The numbers are pretty convincing. A study by the World Watch Institute found that 87 percent of all agricultural land in the U.S. is used to raise animals for food. And twenty times more land is used to feed a meat-eater than to feed a pure vegetarian.
World renowned chefs like Akasha Richmond and Ann Gentry are showing eco-foodies that vegetarian and vegan fare can often be as appealing and gourmet as expensive cuts of meat. While you might not have a chef to the stars to prepare your green meals, here's a fabulous vegetarian recipe to impress your guests:
INGREDIENTS
| 2 | large heads Boston lettuce |
| 1 | large package seitan, drained |
| 1 cup | organic shitake mushrooms, chopped roughly |
| ½ cup | organic green onions, diced |
| 1/4 cup | organic cashews, diced roughly |
| ¼ cup | organic peanut butter |
| 2 tbsp | sesame seeds |
| 2 tbsp | mint, diced finely |
| 2 | cloves garlic, diced finely |
| 2 tbsp | sesame oil |
| 2 tbsp | tamari |
| 1 tbsp | cilantro, diced finely |
| 1 tbsp | fresh ginger, diced finely |
| Salt and pepper to taste | |
PREPARATION:
- Sauté the seitan on medium in 1 tbsp of sesame oil for about five minutes.
- Add shitake mushrooms and onions to the sauté and cook for five minutes.
- In a separate sauce pan, heat up the peanut butter on low and add in the remaining sesame oil and tamari.
- Add cashews, sesame seeds, garlic, and ginger to the sauté and cook for two minutes.
- Top the sauté with the peanut butter sauce and leave any remaining for dipping.
- Top with cilantro and mint and mix together.
- Place inside lettuce cups and fold like a taco.
Interested in hearing what celebrities have to say about green? Eavesdrop on their dinner conversations on Planet Green TV's Supper Club.
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