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.