Spicy Mushroom Lettuce Wraps {Vegan}

Servings 6 Lettuce Wraps
Author Veg Life Staff


  • 3 tsp Oil 2 tsp for vegetables, 1 tsp for mushrooms
  • 4 large Portobello Mushrooms stem and gills removed, shredded in a food processor
  • Grill or Burger Seasoning this is optional, but gives a nice depth of flavor to the mushrooms
  • 1 Onion diced finely
  • 1 clove of Garlic minced
  • 1 large Carrot diced
  • 2 stalks of Celery diced
  • 1/4 C Hoisin Sauce
  • 1 Tbl Rice Wine Vinegar
  • 2 Tbl Soy Sauce Low-Sodium
  • Hot Sauce to taste (I used 1 tsp)
  • Ginger freshly grated, to taste
  • Red Pepper Flakes optional
  • 1/2 C Water Chestnuts drained and cut into strips
  • 1 head of Butter or Bibb Lettuce
  • Crispy Rice Noodles
  • 1 Green Onion sliced for garnish


  • In a large saute pan over high heat, add 2 tsp of oil, onions, carrots and celery. Once they are almost softened, add the garlic. Remove to a bowl and set aside.
  • Separate butter or bibb lettuce leaves, carefully wash and drain on paper towels.
  • Remove the stems and gills of 4 portobello mushrooms and slice lengthwise (keep them as wide as possible, but slice so they fit into the feed tube of the processor). Using the shredding blade attachment, process all of the mushrooms.
  • In the same large saute pan over high heat, add 1 tsp of oil. Saute the mushrooms adding the grill or burger seasoning, if desired. This is completely optional.
  • Meanwhile, whisk together the hoisin, rice wine vinegar, soy sauce and hot sauce. Add freshly grated ginger and red pepper flakes, if desired for extra heat and spice.
  • Fold together the vegetables and mushrooms with the sliced water chestnuts and divide the mixture between 6 lettuce cups.
  • Top with green onions and crispy rice noodles for garnish.