Mushroom & Quinoa Lettuce Wraps

mushroom & quinoa lettuce wraps / loveandlemons.com mushroom & quinoa lettuce wraps / loveandlemons.com

Nutella one day, quinoa the next. This is what I call balance. Tasty balance.

Last week, I had this huge head of red lettuce. After a few days of salads, I worked my way down to the small rounded leaves in the center. I thought they were just too cute to tear apart into another salad, so I thought… lettuce wraps.

This could be a lovely spring appetizer, or a light meal for two. Especially if you’ve been over-indulging lately like we have been.

mushroom & quinoa lettuce wraps / loveandlemons.com

mushroom & quinoa lettuce wraps
 
Serves: serves 4 as an appetizer (approx. 8 lettuce wraps). Peanut sauce makes about 1.5 cup (you may have extra)
Ingredients
  • 8 butter lettuce leaves (small-ish ones)
  • ¼ cup peeled cucumber strips
  • ¼ cup peeled carrot strips
  • ¼ cup crushed peanuts
  • serve with extra lime wedges
Mushrooms & Quinoa Filling
  • 1 teaspoon olive oil
  • 2 cups chopped mushrooms, mix of shiitake & cremini or whatever you like
  • 1-2 teaspoons soy sauce or tamari
  • a squeeze of lime
  • a splash of rice vinegar
  • 1 cup cooked quinoa
  • ¼ cup scallions
Peanut Tofu Sauce
  • ¼ cup smooth peanut butter
  • 5 ounces silken tofu (soft or firm)
  • 1 teaspoon soy sauce or tamari
  • 1 small clove of garlic, minced
  • splash of sriracha
  • splash of rice vinegar
Spicy Sauce (optional)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar (more if you need to temper the spice level)
  • 1 tablespoon sriracha
  • 1 tablespoon fresh lime juice
  • pinch of sugar
Instructions
  1. Mushrooms & Quinoa Filling: Heat oil in a medium skillet over medium heat. Add mushrooms, and 1 teaspoon of soy sauce. Let them cook down, stirring occasionally, about 5-8 minutes. Add a good squeeze of lime juice. Stir in the quinoa. Add another splash of soy sauce and a slash of rice vinegar (about 1 teaspoon each). Remove from heat and stir in ¼ cup scallions. Taste and adjust seasonings.
  2. Peanut Tofu Sauce: Blend all ingredients together in a small food processor. Taste and adjust seasonings.
  3. Spicy Sauce: Mix all ingredients together, taste & adjust
  4. Assemble everything separately on a platter & assemble as you eat.

Adapted from Deborah Madison’s Vegetarian Cooking for Everyone


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

37 comments

    • jeanine from loveandlemons.com on said:

      It’s so good πŸ™‚

  1. Tofu peanut sauce…what a brilliant idea! This recipe looks fantastic. I’m going to have to give this one a try!

  2. Clotilde from meltingpotaufeu.wordpress.com on said:

    This looks delightful. I like the mixture of textures!

  3. Mary Ann from n on said:

    Where is the best place to find the sriracha? So glad you gave us a recipe for peanut tofu sauce. That is something that one needs in their fridge all the time!

  4. Mary Ann from n on said:

    Thanks! Silly me, that bottle looks very familiar!

  5. Looks amazing, as usual. The tofu peanut sauce sounds especially delicious, and will be hugely versatile. I recently posted a tofu shawarma in lettuce wraps. Must be the seasonal move to lighter, healthier meals. I love filling up on such meals and not feeling a scintilla of guilt. Also, I love the Pin button on your images. πŸ˜€

    • jeanine from loveandlemons.com on said:

      I love making extra peanut sauce to have on hand for other uses, it’s a good one! Thanks for noticing my pin button! I spent more time on it than anyone should spend on something as small as a pin button πŸ™‚

  6. ha, that is EXACTLY my idea of balance too!! πŸ™‚

    • jeanine from loveandlemons.com on said:

      ha, so glad. I know, I myself get in a quinoa salad rut.

  7. These look amazing!! I have been craving lettuce wraps too! Definitely will be making this very soon!

  8. These look incredible! The tofu peanut sauce looks addictive!

  9. Quinn Cooper from quinncooperstyle.com on said:

    Can’t go wrong with lettuce cups. I’ve never met a lettuce cup I didn’t like. No matter what combo you put into them they always turn out tasting delicious. This quinoa/mushroom combo looks like a goody.
    xo Quinn
    Quinn Cooper Style

  10. Kelly from eat-yourself-skinny.com on said:

    These are absolute perfection! They look so delicious πŸ™‚

  11. Holly from foodathome.ca on said:

    This looks so good….just what I was in the mood for. Thanks for posting.

  12. Carolyn from young-limbs.blogspot.com on said:

    My tastebuds are watering at this! Delicious!

  13. Stacy from delightfulcrumb.com on said:

    tasty balance, indeed! I loved the look of both recipes — this is my kind of rhythm! (:

  14. Alex from alexmarial.tumblr.com on said:

    I made these last night. They were HEAVEN! I doubled the quinoa (one cup of quinoa before cooking), and added more peanut and rice vinegar to the sauce, and OMG, it’s one of the best things I’ve ever made. My husband and I ate till we were stuffed, and had leftovers for today. Tip: double the spicy sauce. We ran out.
    πŸ˜€
    Can’t wait to eat these again later today!

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  16. Mmmmm I love the idea of mixing silken tofu and peanut butter! I can’t imagine how fabulously thick, creamy and delish that sauce must be. I have mushrooms and quinoa on hand so this may just be dinner tonight!

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  18. Meg on said:

    I made these lettuce wraps as the first course in a three course Asian meal for friends, and although the other dishes were also really good, we all agreed that we could eat these wraps as an entire meal all night long. So tonight that’s what I did! More friends over and more lettuce wraps. I use 1 Tbsp fermented black bean paste in the mushroom mix, and just use warm water in place fo the silken tofu in the peanut sauce. Otherwise, used your recipe as written. So delicious! Thanks ever so much!

    • jeanine from loveandlemons.com on said:

      Hi Meg,

      Ha, I’m so glad they were such a hit! I almost picked up black bean paste at the asian market the other day, I’ve never used it but was thinking about experimenting with it. I’ll have to try it that way next time.

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  23. indi on said:

    made these tonite…loved the mushroom-quinoa filling BUT the peanut sauce was very bland and need major tweaking including: lime juice, ginger, thai chili paste, and a splash of coconut milk…
    Spicy Sauce was perfect as written tho!!

  24. alysha on said:

    Made this tonight and it was huge success! The combination with the sauces was absolutely delicious and will definitely become a regular in our house. I just had one question – I’m stuck with quite a bit leftover tofu and peanut sauce and was wondering what you would recommend doing with it? It was so delicious I definitely do not want to throw it away, so any suggestions would be great πŸ™‚

    PS Thanks for all the amazing recipes – I am intolerant to a lot of foods and find that I can make almost all of your recipes, so thank you!

    • jeanine from loveandlemons.com on said:

      Hi Alysha, I’m so glad you liked it! I would put the peanut sauce over cold noodles (with other veggies, whatever you like), or toss it in a salad with crunchy things – shredded cabbage, cucumber, tofu, crushed peanuts, that sort of thing.

  25. Kelly Nicola from hyper-lynx.blogspot.ca on said:

    These are amazing! They are our new favourite lettuce wraps! Love that they are vegetarian!

    I substituted cream cheese for the tofu in the peanut sauce, as we don’t tend to keep tofu in stock. It was a bit thick but tasted amazing! Tonight we are going to sub sour cream instead, to make the sauce a bit less thick. Greek yogurt would no doubt work as well.

    Thank you for this recipe, we will be making these regularly from now on. πŸ™‚

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