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!
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
Make it spicy by adding some red pepper flakes or serving with sriracha!