Name: Vegan Thai Lettuce Wraps with OMNIMEAT
Ingredients: 230g x 3 packets OmniMeat; sesame oil, for cooking; small knob ginger, sliced; 5 cloves garlic, minced; 4 chillies, sliced; 1 red onion, diced; 3 stalks lemongrass, smashed & sliced thinly (white part only); 4 tablespoons mirin; 4 tablespoons soy sauce; 2 tablespoons dark soy sauce; 2 tablespoons vegetarian mushroom oyster sauce; 1 teaspoon ground white pepper; 2 large limes, juiced; 300g mung bean sprouts,; 2 carrots, shredded; fresh basil; fresh peppermint; spring onion, sliced; cilantro, sliced; lettuce; cucumbers, sliced; roasted sesame seeds; crushed peanuts

Description

Perfect for those meatless Green Mondays when you want something delicious, while feeling good about yourself for helping out the planet, this Vegan Thai Lettuce Wrap with OmniMeat is super easy to make. So yummy and clean tasting, go ahead and help yourself to guilt-free seconds or thirds!

Ingredients

Scale

FOR THE MINCE:

230g x 3 packets OmniMeat
sesame oil, for cooking
small knob ginger, sliced
5 cloves garlic, minced
4 chillies, sliced
1 red onion, diced
3 stalks lemongrass, smashed & sliced thinly (white part only)
4 tablespoons mirin
4 tablespoons soy sauce
2 tablespoons dark soy sauce
2 tablespoons vegetarian mushroom oyster sauce
1 teaspoon ground white pepper

TOP WITH:

2 large limes, juiced
300g mung bean sprouts,
2 carrots, shredded
fresh basil
fresh peppermint
spring onion, sliced
cilantro, sliced

SERVE WITH:

lettuce
cucumbers, sliced
roasted sesame seeds
crushed peanuts

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Instructions

In a large saucepan, heat up some sesame oil. Sauté garlic, ginger, onion, chillies and lemongrass until fragrant. Add in the OmniMeat, mirin, soy sauce, dark soy sauce, vegetarian mushroom oyster sauce and white pepper. Keep simmering until the OmniMeat soaks up the sauce. Turn the fire off. Drizzle in the lime juice, raw bean sprouts, shredded carrot, fresh basil, peppermint, spring onion and cilantro. Serve with lettuce, cucumbers and sprinkle crushed peanuts.

NOTE: OmniMeat is cooked in 4-5 minutes, if pan-frying, or 6-8 minutes if steaming. Keep frozen until ready to cook. To thaw, refrigerate for 8 hours or leave it out to defrost. Cook within 48 hours and store refrigerated.