Thai Mushroom Quinoa Lettuce Wraps with Peanut Sauce
Fresh, yet hearty this combination makes the perfect filling for the Thai Mushroom Quinoa Lettuce Wraps.
- 1/2 lb shiitake mushrooms stems discarded and chopped
- 3 tablespoons liquid aminos vegetarian fish sauce, or soy sauce
- 1 tablespoon sugar
- 1 tablespoon lime juice
- 1 teaspoon chili garlic sauce
- 2 tablespoons Thai sweet chili sauce
- 1 1/2 cups dry quinoa cooked
- 1 head cabbage cored and shredded
- 2 carrots shredded
- 1/4 cup cilantro chopped
- 1 1/2 cups peanut butter
- 3 tablespoons lime juice
- 1 tablespoon soy sauce
- 6 tablespoons tahini
- 6 tablespoons agave syrup
- 1 C orange juice
Bibb lettuce, peanut slaw (recipe below), sriracha, and Thai sweet chili sauce for serving
Mix the liquid aminos, sugar, lime juice, chili garlic sauce, and chili sauce.
Sauté mushrooms over medium-high heat until lightly browned and soft.
Stir in the sauce mixture, and then stir in the quinoa.
Serve on lettuce wraps, and top with peanut slaw and sriracha and/or sweet chili sauce.
Whisk all ingredients except cabbage, carrots, and cilantro.
Toss with the cabbage, carrots, and cilantro.
We used Cook's Illustrated homemade vegetarian fish sauce recipe, made with dried shiitake mushrooms, soy sauce, salt, and water. Liquid aminos are a close match to fish sauce. Soy sauce can be used in a pinch.
These are a fresh and delicious dinner idea! Tag us @veginspired #veginspiredfoodie on Instagram with a pic when you try these (because you should try them)!