I’ve been on this vegan recipe kick lately trying to convert from my paleo, meat eating lifestyle to more of a plant based diet. I’ll never give up eggs, and I won’t completely quit eating meat, but my goal is to significantly cut back on meat and change my mindset when it comes to eating.
One thing I never want to do is label myself… vegan, paleo, gluten free, vegetarian, plant based, keto. Why does it feel like we have to put a label on the way we eat or the lifestyle we choose? I only want to be educated and mindful of what I’m putting into my body and try and make the best decisions everyday. With that being said, I still drink wine and eat the occasional gluten filled pizza, but at least I KNOW what it does to my body and how it affects me.
These lettuce wraps were inspired by ‘walnut meat’ taco meat that I saw another food blogger post on IG. It’s almost the exact same recipe I posted for Ground Turkey Lettuce Wraps, but substituted the meat for walnuts.
Walnut Meat Lettuce Wraps
A vegan, vegetarian, plant based spin on traditional lettuce wraps.
- 1 cup walnuts
- 1 tbsp olive oil
- 1/2 onion, diced
- 1 cup slivered almonds
- 1 cup shredded carrots
- 1 can water chestnuts, chopped
- 2 tbsp sesame oil
- 1/4 cup liquid aminos or soy sauce
- romain hearts
- salt & pepper optional
- sriracha optional
In a food processor, pulse walnuts until you get a meat like texture. Set aside.
Add olive oil to pan over medium high heat. Once hot, saute onions for a few minutes, until soft.
Add almonds, carrots, and water chestnuts and sauté for a few more minutes. Add walnuts and asian sauce and mix until fully combined and warm. Add salt and pepper if needed.
Fill romain hearts with walnut meat mixture and top with optional sriracha sauce.