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    Home » Recipes » Vegetarian Recipes

    Vegan Lettuce Wraps | P.F. Changs copycat recipe

    Published: Mar 21, 2020 · Modified: Nov 29, 2020 by Laura Reigel · This post may contain affiliate links

    Jump To Recipe Comments
    spicy Asian lettuce wraps pinterest image from foodology geek.
    pinterest image for vegan mushroom lettuce wraps from foodology geek

    This Asian Lettuce Wraps Recipe is made with mushrooms,  These might be a copycat PF Changs lettuce wraps, and they are super delicious. These vegan lettuce wraps are sure to satisfy carnivores and vegetarians alike, and they can also be made as chicken lettuce wraps. 

    Vegan Mushroom Lettuce Wraps
    Crunchy, spicy, and full of umami – these mushroom lettuce wraps are a win for everyone.

    Cooking for a family with different food preferences can be challenging.

    If you've been hangin' out with us for a while, you already know that my daughter is vegan.

    I honestly thought that it was going to be a phase – but it's been two years now, and she is still as committed as ever.

    Over the last two years, she's changed the way our entire family eats and the way that I plan food. Her commitment has shown me how one person can create a significant change. 

    I've had to figure out how to get everyone fed, get enough protein, and keep things vegan adaptable and gluten-free. Wow, that's a lot of things to consider!

    What I Love About these Vegetarian Lettuce Wraps

    • The portobello mushrooms are hearty and have mad umami.
    • The cashews and water chestnuts give this spicy Asian style wraps a little crunch.
    • Meat eater and vegans both love this recipe. 
    • The filling tastes fabulous cold or warm, so it is excellent for packing and eating at your desk or on the run. 

    plate of asian flavored mushroom lettuce wraps

    Recipe Notes

    This recipe is straightforward to make. You can use ground chicken or pork instead of the mushrooms or in addition to the mushrooms. The filling in this recipe keeps well in the fridge and makes a super easy lunch or dinner recipe. 

    Ingredients

    • Mushrooms: I use portobello mushrooms in this recipe. You can use your favorite variety of mushroom or even sub in ground chicken or ground pork if you're not following a vegan diet.
    • Veggies: Celery, carrots, and green onions all add flavor and crunch. The celery is a crucial part of the flavor in this recipe. 
    • The Sauce: The sauce in this recipe is a delicious umami filled ginger-soy-garlic lettuce wraps sauce. It has a spicy-sweet mix of flavors. Feel free to use this sauce in any stir-fry recipe. 
    • The Crunch Factor: Water chestnuts and cashews give this recipe a crunchy texture. The firm tofu is just another layer of protein.
    • The Aromatics: Cilantro, green onions, and sesame seeds give the filling of these lettuce wraps fantastic depth of flavor. 

    How to Make the Filling for copycat P.F. Chang's Lettuce Wraps

    1. Make the sauce: The lettuce wraps sauce is a sweet and spicy garlic soy sauce. Mix up the ingredients for the sauce in a small bowl and set it aside. 
    2. Prepare the vegetables: Start by prepping all of the veggies, so they are ready to go into the pan. The filling for the lettuce wraps cooks quickly. When you have all your veggies chopped and ready to go, this dish comes together in no time. 
    3. Cook the mushrooms: Cook the mushroom by themselves. Cooking the mushrooms without any other vegetables gives them the best flavor. Mushrooms have a lot of water in them. To get a lot of flavor ou want to cook out a lot of water in the mushrooms so that they will brown nicely. The browning or the mushrooms is what gives them so much umami. 
    4. Sauté the vegetables: Remove the mushrooms from the pan and set them aside. Add the diced veggies to the pan and sauté until they are fragrant about 4 to 5 minutes. Return the mushrooms to the pan. 
    5.  Add the sauce: Create a well in the middle of the pan by pushing the vegetables out towards the edges. Turn up the heat. Cornstarch needs heat to activate its thickening property. Bring the sauce to a low boil and then reduce the temperature until the sauce thickens. 
    6. Add the Aromatics: Remove the pan from the what and then toss in the aromatics and the ingredients that need no cooking time. 
    7. Serve: Serve the lettuce wraps filling with romaine lettuce or butter lettuce leaves. 

    Other Vegan Recipes That You Might Like

    A lot of my recipes are vegan-adaptable. Vegan-adaptable means that the recipe might call for an animal protein, but the recipe is designed in a way that allows you to easily swap out that animal protein for a vegan or vegetarian protein. 

    Barley Recipe
    This barley recipe is a hearty and filling recipe that everyone loves! Barley has a pleasant chewy texture and a nutty flavor and makes a hearty side dish that's delicious when served with meat or other roasted vegetables.
    SEE THE RECIPE PIN FOR LATER
    Barley recipe with Mushrooms and Onions. by foodology geek
    Easy Curry Risotto
    A twist on a classic risotto recipe, this curry vegan risotto has a delicious curry flavor and an extra boost of protein from the chickpeas. This risotto recipe is hearty enough for even hardcore carnivores. 
    SEE THE RECIPE PIN FOR LATER
    Curry Risotto made with arborio rice, yellow curry, vegetable broth, peas and carrots. recipe by foodology geek.
    Thai Noodles
    Noodle bowls are the best kind of comfort food. These Thai noodles are made with red curry paste and yellow curry paste for the most delicious & slurpy Thai curry noodles. These curry noodles are a quick and easy dinner that's truly satisfying. In less than 30 minutes you can be slurping on this flavor bowl of Restaurant-Style Thai Noodles.
    SEE THE RECIPE PIN FOR LATER
    thai noodle bowl with curry chicken
    Rocky Road Fudge (Vegan and Dairy-Free)
    This fudge is so rich and chocolatey – you'll never guess it's dairy-free. It has the perfect balance of bittersweet chocolate, crunchy almonds, and soft fluffy marshmallow. Wrapped up into a chocolatey crunchy salty-sweet bite. 
    SEE THE RECIPE PIN FOR LATER
    Dairy Free Rocky Road Fudge Recipe
    Super Easy Vegan Cashew Cheese
    Super creamy vegan cheese made from cashews, herbs, and fresh lemon juice.
    SEE THE RECIPE PIN FOR LATER
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    Vegan Pasta Alfredo with Butternut Squash and Kale
    Easy vegan alfredo sauce with wonderful fall add-ins. The cashew base for this alfredo is super versatile. Add in whatever veggies you like. 
    PIN FOR LATER
    Vegan Butternut Squash Alfredo with Kale over orccheitte pasta, served in a lodge cast iron skiliiet.

    ➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!

    Vegan Mushroom Lettuce Wraps recipe
    Favorite Saved!

    Vegan Lettuce Wraps (P.F. Changs copycat recipe)

    Laura Reigel
    This 🥬 Asian lettuce wraps recipe is made with mushrooms,  These might be a copycat PF Changs lettuce wraps and they are super delicious. These vegan lettuce wraps are sure to satisfy carnivores and vegetarians alike, and they can also be made as chicken lettuce wraps. 
    PRINT PIN SAVE SAVED
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Appetizer, Dinner, Easy, Light Fare
    Cuisine Asain, Clean Eating, Dairy Free, Gluten Free, Grain Free, Meal Prep, Vegan
    Servings 6
    Calories 178 kcal

    Ingredients
      

    The Sauce

    • 4 cloves Garlic pressed
    • 1 teaspoon Fresh Ginger
    • 1 teaspoon Mongolian Fire Oil
    • 3 tablespoon Tamari or Soy Sauce
    • 1 tablespoon Aji Mirin
    • 2 teaspoon Rice Wine Vinegar
    • 1 tablespoon Maple Syrup the real stuff
    • 1 teaspoon Corn Starch
    • ¼ cup Water

    The Mushrooms

    • 4 Portabello Mushrooms cleaned and diced

    The Veggies

    • 1 tablespoon Coconut Oil
    • ½ cup Celery diced finely
    • ½ cup Carrot diced finely
    • 4 Green Onions save the greens for garnish.saute the whites,

    The Crunch

    • 1 can Water Chestnuts diced
    • ½ cup Cashews roasted, unsalted
    • ½ cup Extra Firm Tofu diced

    The Aromatics

    • 2 tablespoon Sesame Seeds black or white
    • ¼ cup Cilantro
    • Lettuce butter lettuce or romaine works well here
    Prevent your screen from going dark

    Instructions
     

    • Make the Sauce: Mix the sauce ingredients in a small bowl and set aside.
    • Cook the Mushrooms: Sauté the mushrooms, on medium-high,  in a heavy-bottomed skillet with coconut oil and a little salt. 
    • When the mushrooms are browned nicely remove them from the pan and set aside. 
    • Sauté the Veggies: Add the celery, carrots, the whites of the green onions, the ginger and the garlic. Sauté until fragrant. About 4 minutes. 
    • Make the Sauce: Make a well in the center of the pan and add the sauce to the center of the pan. Bring liquid to a boil. Reduce the heat and then the sauce should thicken and be nice and glossy. 
    • Add the Crunch: Add the diced water chestnuts, the cashews, and the tofu. Return the mushrooms to the pan. 
    • Add the Aromatics: Remove from the heat and add cilantro, greens or the onions, and sesame seeds. 
    • Serve: Serve with lettuce cups. 

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 178kcalCarbohydrates: 18gProtein: 6gFat: 10gSaturated Fat: 3gSodium: 558mgFiber: 3gSugar: 6gCalcium: 63mgIron: 2.3mg
    DID YOU MAKE THIS RECIPE?Snap a 📸 and share it. Tag me @foodologygeek and don't forget to hashtag #foodologygeek!
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    About Laura Reigel

    Laura is the owner and CEO of Foodology Geek. She holds a degree in Physiology and Neuroscience as well as a Certification as a Nutrition Coach. Laura uses her love of cooking and science to create healthy real food recipes that you'll love eating.

    As a certified recipe hoarder, and meal prep maven Laura is passionate about sharing her love for cooking easy from-scratch recipes. She also shares the occasional family recipe and all of the technical details.

    Reader Interactions

    Comments

    1. Fiona Wang

      March 07, 2021 at 10:28 am

      5 stars
      These were amazing! I followed the recipe exactly except for marinating and oven baking the tofu before I added it. Completely blown away by the delicious combination of flavours and textures, both my boyfriend and I absolutely loved it. Neither of us are vegan-so even omnivores looking to reduce their meat intake will love this!

      Reply
      • Foodology Geek

        March 07, 2021 at 2:13 pm

        Thank you Fiona for the awesome review! I’m so happy you loves this recipe.

        💜Laura

        Reply

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