These healthy and delicious Thai Lettuce Wraps are a breeze to make and super customizable. I like to serve them vegetarian-style, with lots of veggies. The addictive satay sauce can be made with either peanut butter, or almond butter for a paleo version.
This post is sponsored by our good friends at Veggemo. In this recipe, their veggie-based milk is what gives the satay sauce its delicious, non-dairy creaminess.
These Thai Lettuce Wraps are everything in my world right now. Not even joking. They’re packed full of tasty veggies and crunchy water chestnuts all swimming around in a crazy deelish Asian-y sauce. We’ve been eating them for dinner and the leftovers for lunch. I’d be lying if I said I wasn’t tempted to whip them up for breakfast.
And then there’s the satay sauce. You guys, Thai lettuce wraps are ALL about the satay sauce, and this one is blowing my mind. It’s made with the all-important garlic, onion, ginger trio and your choice of peanut or almond butter and Veggemo. The neutral flavour of Veggemo really lets the peanut or almond flavour shine through. We’ve been going a little crazy and drowning our wraps in it.
While you’re at it, you should double (triple?) up the satay portion of the recipe. It lasts about a week in the fridge and you can slather it on everything. Need a few ideas? Try these:
- As a dip for some roasted veggies.
- Or for spring rolls.
- Poured over your rice or quinoa.
- Thinned with a little extra Veggemo and tossed with some noodles.
- On top of some BBQ chicken or pork.
- As a dressing for some crunchy, Thai salad.
- With some tofu kebabs. And pineapple? Yes, definitely pineapple tofu kebabs.
- Straight from the spoon. Ya, this one for sure.
You and I need to sit down for a minute and have a little chat about Veggemo. Seriously. Up until a couple of weeks ago, if you said the name Veggemo I’d be like, “Vegge what?” Which is almost exactly how this little love affair of mine began.
I was approached by the company about collaborating on a recipe project with them. I’m pretty picky about who I work with and will only team up with brands I love … and I hadn’t even heard of these guys!
It was pretty obvious right off the bat that we had a lot in common. I could see Veggemo becoming a part of my daily routine, and it has.
I bet you have a few questions …
What the heck is Veggemo?
Good question! Veggemo is the first non-dairy beverage that is made from vegetables. Yep, you heard that right. It’s made from veggies. I heart my veggies. Find out more about what Veggemo is on their website here.
What does Veggemo taste like?
The unsweetened flavour is my personal favourite. It has a very neutral flavour and so is super easy to cook with. You can use it in place of dairy milk in any of your recipes.
Both original and vanilla are slightly sweet and perfect for cereal, oatmeal, smoothies and baking.
Does Veggemo have Carrageenan?
Nope, none at all!
Is Veggemo the same thing as soy or nut milk?
Veggemo contains NO nuts, soy, dairy or gluten and so is very allergy friendly. Veggemo is:
Where can I buy Veggemo?
Another good question! Veggemo is available in stores across British Columbia, with plans to expand across Canada and the United States. Use their store locator to find the nearest Veggemo retailer.
What does Veggemo look like?
When you head to the store, look for this:
We need to detour back to these Thai lettuce wraps. I can’t stress this enough … you guys need to make these. And then invite me over, k. 🙂
Don’t be intimidated by the long list of ingredients. Dinner comes together far faster than you’d think. There are three parts to the recipe, and each is very simple.
The satay sauce is made by sauteeing onions, garlic and ginger then putting the rest of the ingredients into the pot and letting it boil. Easy peasy.
The sauce is made by mixing together a splash of this and a splash of that. Super easy.
Making the Thai lettuce wraps is a little like making a stir-fry. Once you chop the veggies, you’ve done 90% of the work. I (almost) always chop as I go to save time. Start sauteeing the onion before you mince the garlic and ginger. Then start chopping the mushrooms. By the time the mushrooms are cooked you should have everything else chopped and ready to go.
And watch out … these guys are messy to eat. #SoNotFirstDateFood!
If you make these Thai Lettuce Wraps with Ginger Lime Satay make sure you snap a pic and tag @theendlessmeal and @go_veggemo on Instagram. We’d love to see your creations!
- 1 teaspoon coconut oil
- ¼ cup finely minced onion
- 1 tablespoon finely minced ginger
- 2 garlic cloves
- 1 cup unsweetened Veggemo
- 4 tablespoons all-natural peanut or almond butter
- Juice from 1 lime
- 1 tablespoon soy sauce*
- Sea salt and Sriracha, to taste
- 3 tablespoons honey*
- 3 tablespoons soy sauce*
- 1 tablespoon sesame oil
- 2 teaspoons vinegar
- 1 teaspoon corn starch mixed with a little water
- 2 teaspoons coconut oil
- ½ large yellow onion, minced
- 1 -2-inch piece of ginger, julienned
- 3 garlic cloves
- 12 medium crimini or white mushrooms, chopped
- 1 large carrot, diced
- 1 red bell pepper, diced
- 1 - 227ml can of water chestnuts, chopped
- 1 - 14 ounce can baby corn, chopped (omit for paleo)
- ¼ cup chopped pecans
- ¼ cup chopped walnuts
- Butter lettuce leaves
- Lime, cilantro, sesame seeds, almonds and Sriracha, for garnish
- Begin by making the satay sauce. Heat the oil in a small pot over medium-high heat. Add the onion and ginger and cook for 2-3 minutes, or until the onion softens. Add the garlic and cook for one minute more. OPTIONAL STEP: If you want a smooth sauce, blend the onion with the Veggemo then return it to the pot.
- Add all remaining satay sauce ingredients and bring the pot to a boil. Whisk the satay sauce until it thickens. Season to taste with sea salt and Sriracha and set aside.
- Make the sauce next by combining all the ingredients together in a small bowl.
- Make the Thai lettuce wraps. Begin by heating the coconut oil in a large frying pan over medium-high heat. Add the onion, ginger and garlic and let them cook for 3-4 minutes, or until it begins to soften. Add the mushrooms and cook until they are brown, about 5-7 minutes.
- Add the carrot and bell pepper and cook for 2 minutes. Add the water chestnuts, corn, pecans, walnuts and the sauce and stir until the sauce is bubbly and thick.
- Put the pan on the table and let everyone serve themselves. Load the lettuce with veggies then top with some satay sauce and any or all of the garnishes.
*If you eat a plant-based diet that does not include honey you can substitute maple syrup or cane sugar
Latest posts by Kristen Stevens (see all)
- Pretty Beet Gnocchi with Pistachio Arugula Pesto - December 9, 2016
- Maple Bourbon Sweet Potato Ribbon Casserole - December 6, 2016
- Mini Chicken Satay Skewers with Thai Peanut Dipping Sauce – served 4 ways - December 4, 2016