*** Vegan Lettuce Wraps

Filling and Lettuce

• 1 cup quinoa, uncooked
• 12 oz frozen soy crumbles (Non-vegan: any ground very lean meat)
• 1/2 cup frozen corn
• 1/2 Tbsp canola oil
• 1 Tbsp minced garlic
• 1 Tbsp minced ginger
• 8 oz (1/2 bag) pre-shredded coleslaw mix (carrots, red cabbage, green cabbage)
• 2 scallions, thinly sliced
• 1 head flexible green lettuce (like green leaf)

Sauce:

• 1 1/2 Tbsp soy sauce
• 4 tsp rice vinegar
• 1/2 Tbsp sesame oil
• 1 Tbsp hoisin sauce
• 1 1/2 Tbsp water
• 1/2 Tbsp agave nectar (Non vegan: honey)
• 2 tsp Sriracha (or other garlic chili sauce)

Start the quinoa in a rice cooker with 2 cups of water.

Slice the scallions and mince the ginger and garlic (if using fresh).

In a large non-stick skillet, heat the soy crumbles (or brown the meat), adding in the frozen corn. Set aside.

Wait for the quinoa to finish cooking.

Put 1/2 Tbsp oil in the skillet and heat over medium-high. Add garlic and cook for 1 minutes, then add the ginger and cook for about 30 seconds. Add the coleslaw and cook for about 5 minutes, or until it is somewhat wilted.

Add in the scallions, corn, and soy crumbles and cook for 2 minutes, then add in the cooked quinoa and cook another 2 minutes.

Separate filling into 4 serving bowls/tupperwares. Serve filling in bowls, with a spoon to dollop the filling into the lettuce.

Makes 4 servings.