August 19, 2013
Asian-Style Lettuce Tacos
Serves 6 (makes 12 tacos)
4 cloves garlic
1 pound (450g) mushrooms (e.g., crimini or baby portobellos), chopped
1 5-ounce can (140g) of water chestnuts, drained and chopped
1 cup (225g) chopped walnuts
2 tablespoons vegan butter (e.g., Earth Balance)
1/2 cup (115ml) low-sodium soy sauce
2 tablespoons brown sugar
1 carrot, shredded
3 green (spring) onions, sliced at an angle
1 tablespoon toasted sesame seeds
12 cold iceberg lettuce leaves
In a large wok or frying pan, melt the butter on medium-low (paying attention that it doesn't burn). Add the garlic, soy sauce, and sugar, stirring until the sugar dissolves. Add in the mushrooms and saute for 3 minutes.
Turn the heat down to low, add in the water chestnuts and walnuts, and saute for another minute or two.
To assemble the tacos, lay the lettuce leaves on a platter and add a scoop or two of the mushroom mixture onto each leaf. Top each with some shredded carrot, green onions, and toasted sesame seeds.
Recipe courtesy of Leslie Durso.
All figures are per serving (assumes 2 tacos per serving).
Fat: 17 g
Carbs: 20 g
Fiber: 3 g
Protein: 7 g
Sodium: 762 mg