20-Minute Teriyaki Cashew Lettuce Wraps
These cashew teriyaki sauce lettuce wraps are as easy to make as they are delicious. This is a family-friendly plant-based meal that is perfect for busy weekdays!
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!
Nutrition
Serving: 2gCalories: 198kcalCarbohydrates: 16gProtein: 5gFat: 14g
Tried this recipe?Let us know how it was!
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