If you’re trying to lay off the carbs OR if you’re on a gluten-free diet OR if you just want a refreshing, crispy, flavorful and super easy to make meal…then these lettuce wraps are for you! Quick to whip together and very satisfying.
1/2 cup diced onion
olive oil for sautéing
1/2 cup diced mushrooms
1 cup cooked lentils or diced tofu or tempeh, OR additional diced mushrooms (I used tofu here).
1 zucchini, diced
2 tsp minced garlic
1/4 tsp salt
3 tbsp teriyaki sauce OR coconut aminos
lettuce or chard (I used romaine lettuce)
TOPPINGS: salt, pepper, sesame seeds, scallions, nuts, or other garnishes as desired.
In a large non-stick pan, sauté the onion in oil over medium high heat–until lightly browned. Stir in everything but the sauce and lettuce. Cook, stirring occasionally, until the zucchini is nicely browned. Stir in the sauce, and cook—stirring—2 minutes. Garnish as desired, and serve either hot or cold in the lettuce boats or chard leaves.