Jan 19, 2011

Vegetarian Lettuce Wraps

I've said this before, but sometime I just repeat. Being a Vegetarian in the US is tough business. I mean, when we go out to eat and look at the menu, there are 76 options if you eat meat and there are 4 options if you don't. And out of the 4, 2 are added on the menu by you - like when you ask the restaurant to serve you the Chicken Fettuccine Alfredo without the chicken. Or the Panang curry - with no meat and substitute tofu. Or the great American BLT sandwich without the bacon of course - what's great or American about it after that anyways? 

And one such experience is with the very famous lettuce wraps for appetizers. PF Changs has one of the best lettuce wraps and until recently, they had only the chicken version available. I'm yet to go and try their vegetarian version. But every time we've been there before, and order the food and wait around, I see one of my neighboring tables being served the famous chang's lettuce wraps. And the hungry humans sitting on that table pick up their fresh green lettuce, dump some chicken filling and go crunch munch when I'm sitting there starving for my chowfun and ma po tofu. Not anymore - next time I'm getting my plate of the vegetarian lettuce wraps - hope its worth my wait.

I've been planning to make this for a while now. I wanted to do something new with the soya granules that's been sitting in my pantry for some time. So, if you are a soya chunk or soya granules lover, you will love this recipe. If you're not, its ok - you can still eat a little bit to get your protein in and give your muscles some food too. And its a perfect appetizer to serve when you're cooking Chinese or Asian food. I had invited a friend's family for dinner and had Indian Chinese on the menu and this was of course a part of the meal. 


So, this is what I used. I had about half a packet left and used it all up. This would serve about 6-8 people.


Boil the granules in hot water for about 10 mins and then wash and rinse under water. Wash it thoroughly a couple of times. Squeeze out all the excess water and set aside the cooked soya granules.


In a small mixer, make a paste of all these below -

Onion - half a medium onion - roughly chopped
Garlic - 3-5 single pods.
Ginger - about 1 inch piece - roughly chopped
Coriander seeds - 1 tbsp
Cumin seeds - 1 tbsp
Red Chillies - 3-4


Without any pre cooking, just blend all these together into a raw paste.


In a wide pan, add 2 tbsp of oil. You can use sesame seed or regular vegetable oil. When the oil it hot, add the ground paste to this and start cooking till the raw smell goes away.


Add about 1/2 cup of finely chopped onions to the cooked paste. Saute for a couple of mins.


Now, add the cooked and strained soya granules to this paste. Mix well and cook on medium heat for a few mins.


Now comes the spicing up part. Here, what I added. You can add any kind of flavoring you like to improve the taste.

1/2 tbsp of Chilli garlic sauce


1 tbsp of Soy Sauce


1 tbsp of Chilli Soy


1 tbsp of white vinegar. You can also add a citrus flavor with some lime or orange juice for a citrus soy taste.


Mix well and let this all cook for about 10 mins. Add some salt if you think its needed. The soy provides enough saltiness.


When done, top off with some cut green onions.


Serve warm with some grated carrots and crispy chowmein croutons on the side. This adds a lot of crunch and balance to the soft soya filling.


Cut the stalk off at the bottom of a fresh whole lettuce and gently peel out the whole leaves and place on on top of the other. Refrigerate until you are ready to serve. The cold bland lettuce works great with the warm salty soya filling and the crunchy noodle and carrot offer a welcomed crunch to the appetizer.


Don't let your protein sit away in a pantry shelf. Time to get it out and make it pretty. 


Enjoy. Peace out.

27 comments:

  1. Vegetarian version of the Vietnamese Sung choi bao ... You can also add the bean sprouts to get that extra crunchiness.. and the protein factor...

    ReplyDelete
  2. Hey Anu,

    PF Changs have had the veggetarian lettuce wraps for ages now.. I'm surprised that u knew about it only now.. they have it with fried tofu..I'm a vegetarian, and I have enjoyed it for a long time now.. they add some crispy noodles to it and some yummy sauces.. your version looks different.. I love their crispy green beans and the green beans side dish also.

    ReplyDelete
  3. Wow..looks awesome and healthy....nice click..

    ReplyDelete
  4. Now that's what I call awesome vegetarianisation (not that's not a real word). love it!

    ReplyDelete
  5. I got the soya granules & was thinking wht to do with it..now I know ..looks yumm and attractive :)

    ReplyDelete
  6. when mixer grinder do you prefer/use for grinding?

    ReplyDelete
  7. Mine soya chunks are also sitting in the pantry, I guess its time for me to open it up..thanks for this healthy and wonderful recipe :)

    ReplyDelete
  8. Hmmmm...now I have a good way to use up the holy soya granules living with me.
    As always,writing style,great...
    Why dont you take up writing food reviews of eating places in your part of the world? The best thing would be to sensitise people into having veg options everywhere.(I want to do that in India too),about that later...

    ReplyDelete
  9. loved this wrap--i know my daughter would just gobble it up !

    ReplyDelete
  10. Inviting, am just drooling here..yummmm!

    ReplyDelete
  11. This comment has been removed by a blog administrator.

    ReplyDelete
  12. Sounds very delicious, stepwise is very descriptive too

    ReplyDelete
  13. mmmmmmmmmmm one of our very fav when we go to PF chang and other chinese restuarants here. I make this as well but not all those spices.. but sure this would matches our taste. I used to make with nutrela, tofu and Jicama combo..If I show ur post to Aadavan.. he will surely ask me to make today itself..he is so crazy for the lettuce wrap , vietnamese roll etc

    ReplyDelete
  14. Anu,, perfect dear..I love PF changs lettuce wraps be it veg or non veg..This is such a great way to make it..Awesome..

    ReplyDelete
  15. Looks appetizing! Love the use of soya in the recipe and your made it much tastier by adding those spices and sauces....

    ReplyDelete
  16. I have some soya granules sitting in my pantry. Time to use them up. Sounds delicious with those lettuce!

    ReplyDelete
  17. 1st time here..Yummy recipe collection..
    Gald to follow you...
    Veg warp looks delicious..

    ReplyDelete
  18. I love the wraps at P F Changs, never knew about the vegie version. I have tried various dishes with the soy chunks and my daughter loves them, I have to make this someday for her.

    ReplyDelete
  19. Anu, there was always a vegetarian version..I always ate that at PFChangs, anyways, a very nice take on that, will try this :-)

    ReplyDelete
  20. very tasty n healthy....happy to follow u...
    do stop by mine sometime..
    Tasty appetite

    ReplyDelete
  21. Thank you all!

    Arc & Aparna - apparently I'm the only one who goes to PFC all the time but never paid attention to the vegetarian lettuce wraps! But, next time I know I will order a plate of those along with my favorites.

    @ Anonymous - I have 3 mixer/blenders I use. One is the Indian national panasonic Mixie - perfect for all Indian spices grinding etc. The other is a Blendtec - that I mainly use for smoothies, or blending large quantities of anything liquidy - not great for dry stuff. And the third is a Cuisinart Food Processor - for chopping, slicing and mixing. Oh yes - i also have a magic Bullet blender - use it all the time for quick jobs - like making a tomato puree or mashing daal etc.

    ReplyDelete
  22. Wonderful vegetarian dish! Love it :)

    ReplyDelete

Thank you for stopping by! Let me know what you think.