Name: Vegan Lettuce Wrap Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 (2 wraps each)
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

Nutrition Highlights (per serving)

Calories 410

Fat 26g

Carbs 34g

Protein 14g

Show Nutrition Label

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.

(5 ratings)

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

Pre-heat oven to 400F.
Cook rice according to package directions, omitting any salt or butter.
Chop the cauliflower into very small pieces, to a rice-like consistency.
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.
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.
When the rice is done cooking, turn off the heat and mix in the cauliflower.
When the tofu is done cooking, scoop it into a bowl and mix with the peanut butter sauce.
Put the lettuce leaves on a plate. Fill with rice/cauliflower mixture, then shredded carrots, then tofu. Drizzle any leftover sauce on top.