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+ servings
teriyaki cashew lettuce wraps

Cashew Lettuce Wraps

Jillian Glenn
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!
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 5
Calories 272 kcal

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

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

Nutrition

Serving: 2Calories: 272kcalCarbohydrates: 19gProtein: 7gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gSodium: 475mgPotassium: 367mgFiber: 2gSugar: 8gVitamin A: 2200IUVitamin C: 5mgCalcium: 33mgIron: 2mg
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