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Vegan Mushroom Lettuce Cups

Vegan Mushroom Lettuce Cups

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These Vegan Mushroom Lettuce Cups are delicious, easy, and adapted from an episode of Struggle Meals—so you know they are budget friendly.

If you are a person with a fully stocked Struggle Meals packet drawer, I applaud your moxie, kid. It’s been a minute since I’ve walked into a Taco Bell and shoved handfuls of hot sauce packets into my bag—but I’m not above it. Here’s how to eat vegan at Taco Bell.

I’d proudly serve these lettuce cups to Paul Fleming and Philip Chiang, the founder’s of P.F. Chang’s.

Enough restaurant chat, let’s talk lettuce cups!

Walnuts or Peanuts?

Peanuts are more traditional. However, I really like dry pan toasting some chopped raw walnuts and sprinkling them on top of the finished wraps.

Cabbage or Brussels Sprouts?

Yes! Both are fabulous.

If you use cabbage, you can use the leftover cabbage to make grilled cabbage or sauerkraut.

I like using Brussels Sprouts because they are basically little cabbages. They are easy to shred with with knife by slicing into thin shreds. You could also use a mandolin (be safe), grater or fancy food processor attachments to shred.

If you buy a 1/2 of a pound loose at the store, you won’t have to worry about any leftover unused Brussels. You will have enough after removing the stumpy stem bits and shredding for this recipe.

Shredded Brussels Sprouts for Vegan Mushroom Lettuce Cups
Shredded Brussels Sprouts for Vegan Mushroom Lettuce Cups

You can also buy them pre-shredded from the grocery store.

Salt level & Spice

If you use full sodium soy sauce or tamari (gluten-free soy sauce), I recommend starting with 2 TBSPs.

Do you like things hot & spicy? Then you will want to use more crushed red pepper flakes. If you are a spice wimp or you are serving kids, go light or skip the crushed red pepper flakes.

Using a bullet food processor for easy prep

Sometimes I enjoy practicing knife work. Other times, I like saving time by pulsing things in my small food processor.

Ninja Food Processor Set affordable & durable used to prep garlic and ginger for Vegan Mushroom Lettuce Cups
Ninja Food Processor Set affordable & durable

For this recipe, I put the peeled ginger knob and garlic cloves into the small bullet food processor and pulsed until minced. It feels like I’m getting away with something when I don’t have to mince things.

Other Easy Prep

I love having a bag of shredded carrots around. I put them in burritos, salads and bowls. With this recipe you can skip shredding or grating the carrot if use pre-shredded carrots.

Prepping Shrooms

If you are thinking about a magic mushroom trip—there is different prepping for that. I’m talking about prepping the portobello, shiitakes, and baby bellas a.k.a creminis.

Gently wipe down the shrooms with a damp paper towel. Avoid getting them wet because they can get wicked mushy.

Damp paper towel and portobello mushroom with stem removed
Damp paper towel and portobello mushroom with stem removed

If you really aren’t into knife work, you can pulse the shrooms in a food processor after removing the stems from the portobello & shiitakes. You can just cut any hard bits of of the baby bellas a.k.a creminis and use the stems. I love chopping in food processors. You saw how I minced the garlic & ginger. I mince the shrooms for Easy Seasoned Mushroom Mince in my big food processor, just be careful not to over pulse and end up with a weird mushroom colored liquid.

I like rustic and minced sizes of chopping mixed together for this recipe because it adds nice texture.

Portobello

If the gills look mushy or just sick you out, then you can use a spoon to remove them. I’m usually good with gills.

Shiitakes

Cut stems off of the shiitakes before chopping.

You can use discarded stems in vegetable stock if you want. We remove them from the portobello & shiitakes because they have more wooden textured stems than the baby bellas a.k.a creminis.

Baby Bellas a.k.a Creminis

No need to fully remove these stems. Just cut off any hard end bits.

Butter Lettuce

Butter Lettuce for for Vegan Mushroom Lettuce Cups
Butter Lettuce for for Vegan Mushroom Lettuce Cups

Cut off 8 or more good-looking leaves rom the outer part of the butter lettuce head for cups. I’ve used 13 leaves with this recipe, it realIy depends on their size. Extra leaves also work to double-ply leaves with holes.

Leftover Butter Lettuce?

This could be used to make other wraps or salads. Sometimes I wrap lettuce or collard greens around store bought vegan burgers or vegan chick’n patties. You could also make Spring Rolls with Oven-Baked Sriracha Tofu with leftover butter lettuce.

Let’s Make Vegan Mushroom Lettuce Cups

Prepped ingredients for Let's Make Vegan Mushroom Lettuce Cups
Prepped ingredients for Let’s Make Vegan Mushroom Lettuce Cups

In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, Sriracha and maple syrup and set aside.

Whisking together the soy sauce, rice vinegar, sesame oil, Sriracha and maple syrup in a small bowl for vegan mushroom lettuce cups
Whisking together the soy sauce, rice vinegar, sesame oil, Sriracha and maple syrup in a small bowl

Heat oil in a large skillet or sauté pan over medium heat. Add the red pepper flakes followed by the garlic & ginger. Cook until fragrant, about 1 minute.

Stir in mushrooms and cook until very soft and deeper in color, about 15 minutes.

Add to the soy sauce mixture from the small bowl to the pan and stir to combine.

Stir in cabbage and carrots, toss to coat. Remove from heat. Set pan aside.

Dry toast the chopped walnuts in a small pan over medium heat for about 5 minutes tossing every minute or so, to avoid burning. The walnuts will become warm and fragrant.

Dry pan toasting chopped walnuts for Vegan Mushroom Lettuce Cups

Fill butter lettuce leaves with mushroom filling and garnish with scallions & chopped dry roasted walnuts. Serve & Enjoy!

Vegan Mushroom Lettuce Cup adapted from Struggle Meals
Vegan Mushroom Lettuce Cup
Vegan Mushroom Lettuce Cups
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5 from 1 vote

Vegan Mushroom Lettuce Cups

These Vegan Mushroom Lettuce Cups are delicious, easy, and adapted from an episode of Struggle Meals—so you know they are budget friendly.
Course Dinner, Lunch, Snack
Cuisine Chinese, Fusion, Laos, Southeast Asian, Thailand
Keyword dairy-free, gluten-free, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 or more lettuce cups, depending on the sizes of the leaves
Calories 137kcal

Ingredients

  • 1 TBSP oil for sautéing i.e. non-virgin olive oil, avocado oil, or vegetable oil
  • 1/2 teaspoon red pepper flakes more to taste
  • 3 cloves garlic minced; I use small bullet food processor to do this quickly
  • 1 – 2 inches ginger grated or minced; I use small bullet food processor to do this quickly
  • 8 ounces baby bella mushrooms chopped
  • 1 portobello mushroom chopped; stem removed
  • 3 – 4 ounces shiitake mushrooms chopped; stems removed
  • 2 cups shredded Brussels sprouts or green cabbage ~6 ounces once shredded; ~8 ounces of whole Brussels sprouts before removing stem bits & shredding
  • 1/2 cup shredded or grated carrots about one carrot; use pre-shredded as a shortcut ~3 ounces

Whisk together in a small bowl

For cups

  • 8 – 15 leaves of butter lettuce

To Sprinkle on top of finished lettuce cups

  • 3/4 cup chopped walnuts
  • 1/4 cup chopped scallions, cilantro, or Thai basil optional

Instructions

  • In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, Sriracha and maple syrup and set aside.
  • Heat oil in a large skillet or sauté pan over medium heat.
  • Add the red pepper flakes followed by the garlic & ginger. Cook until fragrant, about 1 minute.
  • Stir in mushrooms and cook until very soft and deeper in color, about 15 minutes.
  • Add to the soy sauce mixture from the small bowl to the pan and stir to combine.
  • Stir in cabbage and carrots, toss to coat. Remove from heat. Set pan aside.
  • Dry toast the chopped walnuts in a small pan over medium heat for about 5 minutes tossing every minute or so, to avoid burning. The walnuts will become warm and fragrant.
  • Fill butter lettuce leaves with mushroom filling and garnish with scallions & chopped dry roasted walnuts. Serve & Enjoy!

Notes

Nutrition information is approximate.
www.planttestkitchen.com 

Nutrition

Serving: 1 Lettuce Cup | Calories: 137kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 2g | Sodium: 245mg | Potassium: 406mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1576IU | Vitamin C: 21mg | Calcium: 36mg | Iron: 1mg

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Recipe adapted from Struggle Meals in the Mushroom Mania Episode.

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