Vegan Asian Lettuce Wraps

• Produce

  • 2 Carrots
  • 3 Curly lettuce, leaves
  • 1 clove Garlic
  • 1/2 tsp Ginger
  • 1/4 Red bell pepper
  • 1 stalk Scallion

• Condiments

  • 2 tbsp Maple syrup or 1 tablespoon date syrup
  • 1/2 tbsp Sriracha

• Baking & Spices

  • 1/4 tsp Sesame seeds
  • 1 Pinch Sesame seeds

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Walnuts, raw

• Other

  • 2 teaspoons liquid aminos

Found on jessicainthekitchen.com

Description

Ingredients

• 1 cup raw walnuts
• 2 teaspoons liquid aminos
• 1/2 teaspoon ginger
• 1 tablespoon olive oil
• 1 clove garlic
• 1/2 tablespoon sriracha
• 2 tablespoons maple syrup or 1 tablespoon date syrup
• 1/4 teaspoon sesame seeds
• Lettuce Wrap:
• 3 curly lettuce leaves, washed and dried (take out of fridge right when you need it)
• 2 carrots, shredded
• 1/4 red bell pepper, sliced
• Pinch of Sesame seeds
• 1 stalk scallion, chopped

Directions

• Soak the walnuts in hot water for about 10 minutes, then drain.
• In a food processor, I use my u][Ninja Blender (Express Chop) [/u], add the walnuts and all the other ingredients. Pulse about 3-6 on 1 second pulses until the walnuts resemble a mince, but not all the way until its mushy. Use a spatula to scrap down to ensure everything is incorporated. Add in the Sriracha Sauce ingredients and pulse for 3 more times to incorporate, using the spatula to help you (you want to ensure everything is just incorporated).
• In a lettuce leaf, add some of the walnut meat mixture and spread.
• Top with your serving of shredded carrots, bell pepper slices, sesame seeds and scallions.
• Enjoy!