These vegetarian lettuce wraps with quinoa and black beans are perfect if you’re looking for a healthy meal.Vegetarian Lettuce Wraps

Ingredients

  • 3 tablespoons hoisin sauce
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons canola oil — or grapeseed oil
  • 1 packages extra-firm tofu — (12- to 14-ounces), do not use silken
  • 8 ounces baby bella cremini mushrooms — finely chopped
  • 1 can water chestnuts — (8 ounces), drained and finely chopped
  • 2 cloves garlic — minced
  • 2 teaspoons freshly grated ginger
  • 1/4 teaspoon red pepper flakes — omit if sensitive to spice
  • 4 green onions — thinly sliced, divided
  • 8 large inner leaves romaine lettuce — from a romaine heart or butter lettuce leaves
  • Optional for serving: grated carrots — additional red pepper flakes

Instructions

  • In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
  • Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
  • Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
  • Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.

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