Spicy Seitan Lettuce Wraps Recipe

Spicy Seitan Lettuce Wraps are a delicious and healthy savory dish. The flavorful seitan, which has a great texture that pairs perfectly with the crunch of fresh romaine lettuce. The wraps are filled with a savory mix of sautéed vegetables and spicy seitan, all topped off with a tangy and slightly sweet sauce. These wraps are easy to eat – just scoop the filling into a lettuce leaf, drizzle with sauce, and enjoy! It's a simple, tasty meal that's perfect for family dinners or a quick lunch.

Note: If you have a gluten allergy, you can substitute the seitan with crumbled firm tofu or tempeh, both of which provide a good texture and absorb flavors well. Another option is using cooked lentils or chickpeas for a different texture but still a protein-packed filling.

Ingredients

Wraps

1 small head of romaine lettuce or butter lettuce, leaves separated
2 tablespoons vegetable oil
1 onion, finely chopped
2 garlic cloves, minced
1 thumb-sized piece of ginger, peeled and finely grated
1 red chili, finely chopped (adjust to taste)
1 red bell pepper, julienned (or finely chopped)
1 yellow bell pepper, julienned (or finely chopped)
200g mushrooms, finely chopped
400g seitan, chopped into small cubes (or finely chopped)
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
2 spring onions, finely sliced
Fresh coriander leaves, chopped, for garnish

Sauce

3 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon chili paste (adjust to taste)
1 tablespoon agave syrup or maple syrup
1 garlic clove, minced
1 thumb-sized piece of ginger, peeled and finely grated

Instructions

In a bowl, mix the seitan (or you choice of substitute) with 1 tablespoon soy sauce, 1 teaspoon hoisin sauce, and a pinch of chili paste. Let it marinate for at least 15 minutes to absorb the flavors.

In a large frying pan or wok, heat the vegetable oil over medium-high heat.

Add the chopped onion and cook until it starts to soften, about 3-4 minutes. Add the minced garlic, grated ginger, and chopped red chili. Cook for another 2 minutes until fragrant.

Add the julienned (or finely chopped) red and yellow bell peppers, and mushrooms to the pan. Stir-fry for about 5 minutes, until the vegetables are tender.

Push the vegetables to one side of the pan and add the marinated seitan. Cook for 5-7 minutes until it is slightly crispy and well heated.

Mix the seitan with the vegetables. Add 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice wine vinegar, and 1 teaspoon sesame oil. Stir to combine and cook for an additional 2-3 minutes.

In a small bowl, combine 3 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1 teaspoon chili paste, 1 tablespoon honey or maple syrup, minced garlic, and grated ginger. Mix well.

Separate and wash the lettuce leaves, then pat them dry.

Spoon the seitan and vegetable mixture into the center of each lettuce leaf.

Drizzle the prepared sauce over the filling.

Sprinkle the wraps with sliced spring onions and chopped fresh coriander leaves. Serve immediately.