Vegan Korean Beef Lettuce Wraps
SWEET AND SAVORY.
These tasty Vegan Korean Beef Lettuce Wraps are light, nutritious, and made in the most satisfying sweet and savory sauce. This recipe is perfect for busy weeknights, or work as a convenient meal prep option. With just a few minimal and simple ingredients, you can whip up these wraps in just 20 minutes.
How to Make Vegan Korean Beef Lettuce Wraps:
Simple Ingredient List:
The ingredients used in this lettuce wrap recipe are minimal and easy to find. The star of this dish is the vegan Korean beef, cooked to perfection in a simple Korean-flavored sauce that’s bursting with flavor. Paired with a jasmine rice and cauliflower rice blend, these wraps are both filling and high in plant protein. The fresh, crisp lettuce cups add the most refreshing crunch!
Here are all of the ingredients used in these Vegan Korean Beef Lettuce Wraps:
- Vegan Beef. I love Beyond and Abbot’s.
- Lettuce Wraps. I recommend baby iceberg or butter lettuce.
- Korean Flavored Sauce. Tamari, toasted sesame oil, brown sugar, red pepper flakes, ginger, and garlic.
- Jasmine/Cauliflower Rice Blend. Equal parts jasmine rice and riced cauliflower.
- Garnishes. Sesame seeds and sliced green onion.
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Why You’ll Love these Korean Beef Lettuce Wraps:
- Made in just 20 minutes – perfect for a quick healthy dinner or as an appetizer! These flavors are so delicious and approachable. I love making them as an appetizer for a group for an Asian themed dinner.
- Super easy for meal prep – make sure to keep the finished ingredients separate to avoid wilted lettuce! If you have minimal time to make dinner, I highly recommend keeping the rice and Korean beef prepped in the fridge. They can be used here and in a TON of other recipes.
- Low carb option – this recipe utilizes my favorite rice hack! Cook rice in your rice cooker with equal parts washed rice and riced cauliflower. It doubles the amount of rice for half the calories. I PROMISE cooking it in the rice cooker you will not detect any of the cauliflower at all! If you’re trying to lose weight or lower your carbohydrate intake for health reasons, this hack really comes in handy.
- High in plant protein – There are a ton of great plant-based meat alternatives out there, but my top two are Beyond and Abbot’s. Beyond recently reformulated and now uses avocado oil! Both of these meats can be found in grocery stores across the US, I purchase them at Whole Foods. I would say Beyond Meat is more realistic, but Abbot’s has fewer calories. I love them both equally!
Health Benefits
Using Vegan Meat: Using vegan beef significantly reduces saturated fat intake compared to traditional meat, supporting heart health. Vegan beef is also a great source of plant-based protein, which is essential for muscle repair and growth.
Jasmine/Cauliflower Rice Blend: The jasmine rice and cauliflower rice blend not only cuts calories but also increases fiber intake, aiding digestion and helping to keep you full longer. Cauliflower is rich in vitamins C and K, and provides antioxidants that support overall health.
Lettuce Cups: Lettuce cups are low in calories and high in water content, making them a hydrating and refreshing base for the wraps. They also offer a dose of vitamins A and K, which are important for vision, skin health, and bone strength.
Garnishes: Green onions and sesame seeds add more than just flavor—they are also nutrient powerhouses. Green onions provide vitamins A and C, as well as fiber, while sesame seeds offer healthy fats, protein, and important minerals like calcium and iron.
{If you like this recipe you’ll love my ORANGE TOFU and my DAN DAN NOODLES.}
Vegan Korean Beef Lettuce Cups
These tasty Korean Beef Lettuce Wraps are simple to make and ready to serve in less than 20 minutes. They make a great healthy dinner or appetizer!
Ingredients
- 1 cup Jasmine Rice, washed well
- 1 cup Riced Cauliflower, Can use fresh or frozen
- 2.5 cups Water
- 1 package Vegan Beef, I recommend Beyond or Abbot's
- 1 tbsp Avocado Oil
- 3 tbsp Tamari
- 1 tbsp Toasted Sesame Oil
- ¼ tsp Garlic Powder
- ¼ tsp Ginger Powder
- 2 tbsp Brown Sugar
- 1 tsp Red Pepper Flakes, Optional
- Sliced Green Onion, Garnish
- Black and White Sesame Seeds, Garnish
- Lettuce Wraps, I recommend Baby Iceberg or Butter Lettuce
Instructions
- Start with the jasmine/cauliflower rice blend. Add the washed rice along with the riced cauliflower to your rice cooker along with the water. Once it’s done, fluff and let cool slightly before adding it into your lettuce wraps to avoid wilting.
- Add avocado oil onto your heated pan. Once hot, add in 1 package of plant based meat. I love using either Abbot’s or Beyond. Cook according to package instructions. Once it’s about 3/4 of the way cooked, add in the tamari, toasted sesame oil, garlic powder, ginger powder, optional red pepper flakes, and brown sugar. Continue cooking and stirring until the meat is crispy. Let cool slightly.
- Time to build your lettuce wrap! I recommend using either baby iceberg lettuce or butter lettuce. Baby iceberg lettuce is stronger than the butter lettuce and has a harder time falling apart, but I prefer butter lettuce as it’s smaller. Either work!
- Add in the rice blend first followed by the meat, sliced green onion, and sesame seeds. Be careful not to overpack your wrap so it doesn’t fall apart. Enjoy!
- Feel free to save the remaining ingredients in the fridge for a few days. I recommend storing them separately and building them in real time, otherwise the lettuce will wilt.