A few days ago, I was challenged to make a vegan recipe. While I could come up with vegetarian recipes, making a completely vegan meal was something I’ve never done before.
I wanted to make a satisfying meal without having to purchase specialty ingredients. Thankfully, I was change my chicken lettuce wrap recipe into a vegan alternative! This is a foodie exercise I will definitely try again soon!
The Basics
- Portabella mushrooms – Washed and diced into small pieces.
- 1 can of water chestnuts – Get the sliced kind and just cut them into smaller pieces.
- 1/2 med/large onion; diced
- 1 tbsp vegetable oil
- Brown sugar
- Soy sauce
- Sesame seed oil
- Red pepper flake – Only if you want too make it spicy.
- Peanuts; optional
- Rice noodles – I checked the label and there was no animal products! Score!
- Lettuce – I used Boston lettuce.
The Rundown
In a frying pan, saute onions in a frying pan until translucent (about 3 minutes on medium heat). Combine 2 tbsp of soy sauce, 1 tsp rice wine vinegar, 1 tsp of brown sugar and 1 tbsp of sesame seed oil. Add red pepper flake if you want. Taste and adjust seasoning until it suits your tastes.
Add chopped portabella mushrooms to onions, and add prepared sauce. Cook for about 3-5 minutes until mushrooms are fully cooked. Add water chestnuts and a small handful of peanuts, and cook for 2 more minutes.
Put mushroom filling in a serving dish and serve with washed lettuce leaves and rice noodles. Enjoy!
Tags: easy recipe, recipe, simple, spicy, vegan, vegetables, vegetarian
