These teriyaki Cashew Lettuce Wraps are as easy to make as they are delicious. They are vegan, gluten free and packed with flavor thanks to the homemade teriyaki sauce! This is a family-friendly plant-based meal that is perfect for busy weekdays!
Whenever I am in need of curbing a take out craving, these vegan cashew lettuce wraps really come in clutch. The cashews are substantial and packed with protein and the veggies are sautéed to perfection with the homemade vegan teriyaki sauce! Skip the restaurant and opt for this healthy appetizer instead.
Ingredients Needed
These easy vegetarian lettuce wraps use whole, good for you ingredients to make a nutritious meal. Here's what you'll need:
- Raw Cashews: Whole, plain cashews work well here. I wouldn't use salted cashews since they will be too salty with the sauce.
- Vegetables: I made a kind of stir fry along with the cashews that consisted of carrots, red onions, purple cabbage and baby bella mushrooms. Feel free to add or omit any vegetables!
- Lettuce Bibs: I like to use lettuce bibs as the wrap. You can also use iceberg lettuce if you prefer!
- Chives or Scallions: Top the lettuce wraps off with some sliced chives or scallions for a little added flavor and texture!
- Homemade Teriyaki Sauce: Low sodium soy sauce (or coconut aminos), maple syrup, garlic powder, onion powder, corn starch, olive oil and sesame oil are combined to create a flavor packed homemade teriyaki sauce!
How to Make This Recipe
Step 1: Prepare the teriyaki sauce by mixing together the soy sauce (or coconut aminos), maple syrup, avocado oil, sesame oil, garlic powder and onion powder. Set aside.
Step 2: Bring a skillet with avocado oil to medium heat. Add the cashews and cook for 3-5 minutes, stir frequently, until the cashews begin to brown and are fragrant. Add the mushrooms and onions and cook for another 5 minutes until the onions begin to become brown. Pour in the teriyaki sauce, cook for about 2-3 minutes, stirring until the sauce thickens. Finally, toss in the shredded cabbage and grated carrots and remove from the heat.
Step 3: Arrange the lettuce leaves onto a platter or plate and scoop about 2 tablespoons of the cashew mixture onto each leaf. Top with sliced green onions or chives. Enjoy warm with rice for a healthy plant-based meal!
Expert Tips
- Serve over rice! You can skip the lettuce and use this delicious teriyaki cashew mixture as a whole meal served over rice. Or, simply pair the lettuce wraps with a side of vegan fried rice!
- Use low sodium soy sauce or coconut aminos! That way, you will keep the mixture from becoming too salty. However, if all you have is regular soy sauce on hand, you can add a bit less and substitute the rest with water.
- Like it spicy? For a bit of spice, serve with sriracha or add some red pepper flakes to the mix while cooking the sauce!
Frequently Asked Questions
These cashew lettuce wraps are actually very healthy! You get a ton of vegetables from the stir fry mixture and the lettuce bibs, and the cashews offer protein and fiber. Since you aren't use a bottled teriyaki sauce, you know exactly how much sugar and sodium is going in!
You can store the cashew stir fry mixture in an airtight container in the fridge for up to 3 days. When reheating, use the microwave until heated through and serve on fresh pieces of lettuce.
More Healthy Meals to Try
Cashew Lettuce Wraps
Ingredients
- 1 cup raw cashews
- ½ cup grated carrots
- 1 tablespoon avocado or olive oil
- ¼ cup sliced red onions
- ¼ cup shredded purple cabbage
- 1 cup sliced baby bella mushrooms
- large lettuce bibs
- 1 tablespoon chopped chives or scallions
Easy Teriyaki Sauce
- ¼ cup low sodium soy sauce or coconut aminos
- 2 tablespoon maple syrup
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon corn starch
- 2 tablespoon avocado or olive oil
- ½ teaspoon sesame oil
Instructions
- Prepare the teriyaki sauce by mixing together the coconut aminos, maple syrup, avocado oil, sesame oil, garlic powder, and onion powder. Set aside.
- Bring a skillet with avocado oil to medium heat. Add the cashews and cook for 3-5 minutes, stir frequently, until cashews begin to brown and are fragrant. Add the mushrooms and onions and cook for another 5 minutes until the onions begin to become brown. Pour in the teriyaki sauce, cook for for about 2-3 minutes, stirring, until the sauce thickens. Finally, toss in the shredded cabbage and grated carrots and remove from the heat.
- Arrange the lettuce leaves onto a platter or plate and scoop about 2 tablespoons of the cashew mixture onto each leaf. Top with sliced green onions or chives. Enjoy warm with rice for a healthy plant-based meal!
Notes
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
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