If you’re looking for exciting vegan recipes or vegetarian recipes, look no further. Everyone will enjoy this vegetarian lettuce wraps recipe — including meat-eaters.

This is the perfect lettuce wrap recipe for Meatless Monday, or any day of the week. This easy recipe is also great for meal prepping.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

• 3 tablespoons  hoisin sauce
• 3 tablespoons  soy sauce
• 2 tablespoons  rice wine vinegar
• 1 teaspoon  sesame oil
• 2 teaspoons  canola oil
• 1 package (12 ounces)  extra-firm tofu, pressed between paper towels to remove excess liquid and crumbled
• 1 package (8 ounces) fresh mushrooms, chopped
• 1 can  water chestnuts (8 ounces), drained and chopped
• 4 cloves garlic, minced
• 3 teaspoons freshly grated ginger
• 2 green onions, chopped
• large romaine, green leaf or butter lettuce leaves
• red pepper flakes (optional)

Here’s how to make it:  

1. Combine the hoisin sauce, soy sauce, rice wine vinegar and sesame oil in a bowl. Set aside.
2. Heat the canola oil in a  large skillet or  wok. Add the crumbled tofu and cook over medium-high heat for about 5-6 minutes.
3. Add the mushrooms and cook until mushrooms are soft and almost all the liquid has evaporated, about 4 minutes.
4. Add the water chestnuts, garlic, ginger, green onions and red pepper flakes, if using. Cook about 1 minute.
5. Pour the sauce over the mixture and stir. Cook until it begins to simmer, about 2 minutes. Serve with lettuce leaves.

Credit: 30Seconds