Vegan Lettuce Wrap Recipe

vegan lettuce wraps

Molly Cleary

Nutrition Highlights (per serving)

Calories 410
Fat 26g
Carbs 34g
Protein 14g
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Nutrition Facts
Servings: 2 (2 wraps each)
Amount per serving  
Calories 410
% Daily Value*
Total Fat 26g 33%
Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 387mg 17%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 14%
Total Sugars 9g  
Includes 5g Added Sugars 10%
Protein 14g  
Vitamin D 0mcg 0%
Calcium 148mg 11%
Iron 3mg 17%
Potassium 541mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Total Time 40 min
Prep 15 min, Cook 25 min
Servings 2 (2 wraps each)

People with kidney disease are often told to limit legumes such as peanuts and soy, but this recipe incorporates both of these items wrapped up in crispy lettuce while still fitting the guidelines for a renal diet.

Portion is key when it comes to higher potassium and phosphorus food choices. This recipe balances these options with lower-potassium vegetables and white rice. Adequate fiber intake, such as that in vegetables, is also important to stay regular and maintain acceptable potassium levels in your blood.

Although created specifically for people with chronic kidney disease, almost everyone can enjoy this Asian-inspired meal.

Ingredients

  • ¼ cup white rice, dry
  • 1 cup cauliflower
  • 1 clove of garlic
  • 1 teaspoon ginger, fresh
  • 2 teaspoons brown sugar
  • 2 tablespoons peanut butter
  • 1 tablespoon reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar
  • ¼ pound (4 ounces) extra firm tofu
  • 1 tablespoon canola oil
  • ½ cup carrots, shredded or grated
  • 4 medium leaves bibb or butter lettuce

Preparation

1. Pre-heat oven to 400F.

2. Cook rice according to package directions, omitting any salt or butter.

3. Chop the cauliflower into very small pieces, to a rice-like consistency.

4. Mince the garlic and ginger. Blend the garlic, ginger, brown sugar, peanut butter, soy sauce, sesame oil, and rice vinegar in a small blender. Set aside.

5. Pat the tofu dry with a paper towel. Cut into bite sizes pieces. Toss with canola oil and bake for 20 minutes at 400F, flipping halfway through.

6. When the rice is done cooking, turn off the heat and mix in the cauliflower.

7. When the tofu is done cooking, scoop it into a bowl and mix with the peanut butter sauce.

8. Put the lettuce leaves on a plate. Fill with rice/cauliflower mixture, then shredded carrots, then tofu. Drizzle any leftover sauce on top.

Ingredient Variation and Substitutions

Use pre “riced” cauliflower if you can find it. Measure out 2/3 cup for this recipe.

Other types of lettuce can be substituted, but bibb and butter lettuce fold the best.

Top with crushed red pepper if you like it hot.

Cooking and Serving Tips

The more you pat-dry the tofu, the crispier it will get when it cooks.

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