I love lettuce wraps and this version is like a mini stir-fry on a leaf of lettuce. The different colors and flavors of the veggies and edamame paired with the sauce make this light meal both beautiful and delicious, not to mention loaded with nutrients!
The ingredient list is a little long, but I’ll highlight the top two: crimini mushrooms and edamame.
Edamame…
also called soybean, contains 8 grams of fiber and 17 grams of protein per cup! They are high in vitamin K and folate and contain all essential amino acids (vital for tissue repair, nutrient absorption and protein synthesis). Not to mention, they are pretty delicious!
The Crimini Mushroom…
also known as the baby bella, these mushrooms contain phytochemicals, protect against inflammation and are a great source of vitamins B2&3. Mushrooms can help improve energy levels, improve mental cognition, reduce stress, increase metabolism, and have even been linked to assisting in heart health!
Chop Chop
Chopping the veggies is the most tedious part of this recipe, but once you accomplish that, it is a very quick cooking process. If you like to meal prep, chop the veggies ahead of time and this recipe will be a breeze!
Note: In my recipes I like to give the option to saute with oil, water or veggie broth. If you are trying to cut down on oils, I recommend using a veggie broth or water saute.
Mushroom Edamame Lettuce Wraps
Mushrooms, edamame and veggies combine to make this a delicious and light entree.
Ingredients
- 1 head romaine lettuce, leaves separated and washed
- Filling:
- 1 tablespoon olive oil, water or veggie broth (for saute)
- 1 clove garlic, minced
- ¼ cup red peppers, chopped
- ¼ cup red onion, chopped
- ¼ cup celery, chopped
- 1 cup mushrooms, chopped
- ¼ cup carrot, shredded or finely chopped
- 1 cup shelled edamame beans, thawed (found in the frozen vegetable section)
- ½ cup water chestnuts, chopped
- Coarsely chopped peanuts or cashews for garnish (optional)
- Sauce:
- ¼ tsp garlic powder
- 1/8 tsp ground ginger
- 1 ½ tablespoons low sodium soy sauce
- ½ tablespoon sesame oil
- 1 ½ tablespoon maple syrup
- 2 tablespoon veggie broth or water
- 1 tsp corn starch
Directions
- Step 1 To prepare sauce, whish together all ingredients and set aside until ready for use.
- Step 2 In a saute pan, over medium-high heat add oil, water or broth. Toss in minced garlic, let cook for up to a minute not allowing it to burn.
- Step 3 Toss in onions, peppers, celery, and mushroom allowing to cook for a couple minutes until onions are translucent.
- Step 4 Add shredded carrots, edamame, water chestnuts and sauce, turn down to medium-low and allow to simmer for a few minutes until sauce thickens.
- Step 5 Spoon mixture into romaine lettuce leaves, garnish with peanuts or cashews if desired.
- Step 6 Suggestion: Serve with a side of brown rice or riced cauliflower.