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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegan Thai Larb Lettuce Wraps! These spicy, delicious lettuce wraps are the perfect healthy dinner, vegan and gluten-free.
As a long-time vegetarian, I know my way around the meat-alternative aisles. I can probably guarantee that if it’s carried in a regular grocery store, I’ve tried it at some point. I take this responsibility very seriously as those of you in the game know; some options are incredible and some are downright inedible.
I’m the girl standing near the tofu case at Whole Foods, giving recommendations to beginners. This is the faux-cheese that will change your life, this is the faux-cheese that will make you never consider faux-cheese again. BL rolls his eyes every time I give my unsolicited advice, but it’s all part of my purpose: to show that vegetarian eating is awesome, simple and best of all- delicious.
So, when I find something I love, you can bet that I’m going to share it, shout it, tweet it. When I stumbled upon Sweet Earth products last year, I was so enamored with their options that I shared my love for their burritos here. Then I found their bacon and I felt like the love-gates had been opened once more. I didn’t even like bacon before I become vegetarian and here I was, eating BLT after BLT every week last summer. I think this is what true love feels like. ❤︎
These lettuce wraps, made with Sweet Earth’s ground seitan, have been a rotating menu favorite for the last few weeks. Spicy, fragrant lemongrass and chili crumbles tucked inside crisp lettuce. A platter of these and a side of rice is dinner perfection.
I was first introduced to larb when we were still living in California. One of my favorite Thai restaurants made a tofu and mushroom larb that I would request on an almost monthly basis. Light, yet filling, it was the perfect option when I was craving a nutrient-dense meal, but not in the mood for a salad.
Now that I’m 2,000 miles from Bangkok on 12th, I’ve had to make my own. Which, seems to be the theme for vegetarian midwest living. Not that I mind; it’s been fun to recreate some of my favorite take-out options in the privacy of my own home (and wine that costs as much per bottle as it did the glass).
If you haven’t had larb before, you are in for a treat! These are different than traditional Asian lettuce wraps: less sweet, more tangy.
Per usual, I’m taking lots of liberties in making this dish. For one, I’ve never had traditional larb (made from chicken), so I’m basing this off of what I know vegetarian larb to be. Second, I haven’t traveled yet to Asia, let alone Laos where these originate, so I can’t claim authenticity.
Does that matter? Not to me. I go by taste and these lettuce wraps are so undeniably good that I bet even if you’ve had larb in Laos, you’d still enjoy these. Just good-for-you-food that tastes good. Simple as that.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
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Thai Larb Lettuce Wraps
Description
Vegan Thai Larb Lettuce Wraps! These spicy wraps are the perfect healthy dinner.
Scale
Ingredients
- 1/4 cup fresh lime juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce (low-sodium, if preferred)
- 2 tablespoons oil
- 1/3 cup chopped scallions
- 3 shallots, thinly sliced
- 1 (3-inch) piece lemongrass, minced
- Serrano chili, thinly sliced
- 1 (8-ounce package) Sweet Earth Seitan Grounds
- 1/2 cup chopped mint
- salt/pepper/crushed red pepper flakes
- 1 head Boston lettuce leaves, separated
Instructions
- Whisk together the lime juice, lemon juice, soy sauce and maple syrup in a small bowl. Set aside.
- Heat the oil in a large skillet over medium heat. Add the scallions, shallots, lemongrass and chili. Cook until vegetables just soften, about 5 minutes.
- Add the ground seitan and cook an additional 2-3 minutes until warmed through. Add the dressing to the pan and cook until the liquid has been absorbed and the mixture is crispy and tender.
- Stir in the mint and season to taste with salt/pepper and crushed red pepper, if desired.
- Separate the lettuce leaves and spoon the larb mixture on top. Serve as is or as a side to rice.
did you make this?
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(9 comments) leave a comment
Hi. I printed out the recipe to give it a try partially because it says it’s gluten free, but then I noticed the main ingredient is Saitan. My understanding is that saitan is pure wheat gluten and therefore not at all gluten-free. What am I missing?
I wish I could run across you in my grocery’s vegan aisle! I never was much of a meat lover (although I do love bacon to this day), so I always figured that was why I didn’t care much for meat substitutes once we decided to go vegetarian, or nearly so. But I do miss lettuce wraps. Something about all that grease and meaty texture and spicy flavors munched up in fresh lettuce leaves always left me wanting more. So I’m going to pick up a package of your seitan brand if I can find it and give these a go. The combination of herbs, spicy, salty and sweet things just makes me want to nosh one (or four) right now.
Thanks Kathryn, I hope you try these- they are delicious! And- while you’re at it, pick up their Benevolent Bacon, it’s amazing. We love it in BLT’s best!
I LOVE larb. that sounds funny! but it’s so so yummy! Thai food is probably my fave cuisine. I just found a new Thai restaurant in my area that’s almost as good as the food I’ve had in Thailand
Ah! So jealous. Thai food is some of my absolute favorite and I wish we have good Thai close to us like we did in California.
This Question isn’t about the recipe. Sorry. What is the non-dairy you highly recommend. I am supposed to cut out dairy, but so far aren’t found a good substitute.
Thank you.
Hi Muriel- thanks for the comment. Is there a specific product that you are looking to replace? Typically, I’m a fan of almond milk for smoothies/cereal and soy milk when I’m baking as it has more body to it that’s similar to regular milk. For butter, I swear by Earth Balance baking sticks, I use them all the time along with their spreads.
I’m loving all of this! What a great idea for using a meat alternative! Will have to try this. My husband is a lifelong vegetarian 🙂
Nice! Yes, hope you try it. We both loved it, can’t wait to hear what you think!