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–+ servings

Vegan Lettuce Cups

Summer is finally here and that means SOOO many fresh fruits and vegetables! Today I decided to put a vegetarian twist on one of my favorite summertime meals!
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Total Time 20 minutes
Course Appetizer, Main Course, Side Dish, Snack
Servings 2

Ingredients
  

  • 4 large leaves of romaine lettuce
  • 1/2 cup sliced mushrooms
  • 1/2 onion chopped
  • 1 cup slaw mix like the kind from Trader Joe’s
  • 1 carrot finely sliced or shaved
  • 2 green onions chopped
  • 1 tsp sesame seeds
  • 1 tbsp olive oil

For the Dressing

  • 1 tbsp soy sauce or coconut aminos
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp crushed garlic
  • 1/2 tsp crushed ginger
  • 1 tsp agave syrup

Instructions
 

  • Rinse and pat dry the romaine leaves. Set aside on a plate.
  • In a small bowl or container, whisk together all the dressing ingredients.
  • In a sauté pan over medium heat, add 1 tbsp olive oil. Add the chopped onion and cook for about 3 minutes until fragrant.
  • Add the sliced mushrooms and cook for another minute.
  • Add the slaw mix and carrot slices to the pan. Stir-fry everything for another 3–4 minutes or until the veggies are cooked to your desired crunch level.
  • Remove from heat and spoon the veggie mixture into each lettuce cup.
  • Drizzle with the prepared dressing and sprinkle with sesame seeds and chopped green onions. Enjoy!! xx
Keyword Cabbage, Carrots, Green Onion, Lettuce Cup, Mushrooms
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