Korean-Inspired Vegan Mushroom Lettuce Cups | WFPB
Introduction
WFPB Korean-Inspired Vegan Mushroom Lettuce Cups, a staple in Asian-inspired cuisine, are a versatile and delicious dish that can be easily veganized. These Mushroom Lettuce Cups combine the umami flavors of mushrooms with the spicy kick of gochujang and the crunch of fresh lettuce. In this recipe, we’ll show you how to create a delightful and nutritious vegan version of this popular dish, perfect for a quick lunch or a light dinner.
Mushrooms are a fantastic meat substitute due to their rich, savory flavor and meaty texture. They are also packed with nutrients, including B vitamins, selenium, and antioxidants. In this recipe, we use a combination of flat oyster mushrooms and shiitake mushrooms to create a flavorful base. The mushrooms are marinated in a simple mixture of tamari, maple syrup, and lime juice, giving them a delightful sweet and tangy taste.
To add a touch of heat, we include diced red chili, and for extra crunch and freshness, we top the lettuce cups with kimchee, fresh coriander, and sesame seeds. The peanut gochujang sauce ties everything together, offering a creamy and spicy finish. You can also make this recipe Whole Food Plant-Based (WFPB) by substituting a few ingredients.
WFPB Tip for This Recipe
To make this delicious mushroom lettuce cups recipe Whole Food Plant-Based (WFPB), simply replace tamari with a low-sodium soy sauce that has no additives, use a natural sweetener like date syrup instead of maple syrup, and ensure your kimchee and peanut butter are free from added oils and sugars. These small changes will keep your dish wholesome and aligned with WFPB principles, while still delivering amazing flavor and nutrition. Enjoy your healthy, plant-based meal!
Korean-Inspired Vegan Mushroom Lettuce Cups
Recipe Highlights:
- Allergen-friendly: GF, DF, EF, NF (with substitutions), SF
- WFPB Tip: Substitute tamari with low-sodium soy sauce and peanut butter with sunflower seed butter for a completely whole food plant-based meal.
- Versatile and Delicious: Perfect as an appetizer or a light main course.
This recipe is naturally free of several common allergens:
- Gluten-Free (GF): By using tamari, which is gluten-free, instead of regular soy sauce.
- Dairy-Free (DF): This recipe contains no dairy products.
- Egg-Free (EF): There are no eggs used in this recipe.
- Nut-Free (NF) Option: By substituting peanut butter with sunflower seed butter or tahini for those with nut allergies.
- Soy-Free (SF): With the right substitutions, such as coconut aminos instead of tamari.
- Whole Food Plant-Based (WFPB): Ensure all ingredients are minimally processed and oil-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Cuisine: Korean Inspired
- Diet: Vegan
Ingredients
For the Mushrooms:
- 200g flat oyster mushrooms, torn apart
- 200g fresh shiitake mushrooms, roughly sliced
- 1 fresh red chili, diced
- 1 tbsp tamari (use low-sodium tamari for WFPB)
- 1 tsp maple syrup (use date syrup for WFPB)
- Juice of 1/2 lime
- Salt to taste
For the Sauce:
- 1 tbsp runny peanut butter (ensure no additives for WFPB)
- 1/2 tsp gochujang (check for minimal additives or use a homemade version for WFPB)
- 1 tsp tamari (use low-sodium tamari for WFPB)
- Juice of 1/2 lime
- 1/2 tsp maple syrup (use date syrup for WFPB)
For Assembly:
- Baby romaine lettuce leaves, separated into cups
- 1/2 cup kimchee (ensure minimal additives or use a homemade version for WFPB)
- Fresh coriander, chopped
- Sesame seeds for garnish
Instructions
Prepare the Mushrooms:
- Roughly slice the shiitake mushrooms and tear apart the flat oyster mushrooms.
- Dry fry the mushrooms in a large skillet over medium heat for 5 minutes to help remove moisture.
- Add the diced red chili, 1 tbsp of tamari, 1 tsp of maple syrup, and the juice of 1/2 a lime.
- Cook for an additional 8-10 minutes until there is no moisture left and the mushrooms are well-coated and flavorful.
- Season with salt to taste.
Make the Sauce:
- In a small bowl, combine 1 tbsp of runny peanut butter and 1/2 tsp of gochujang, stirring until smooth.
- Add 1 tsp of tamari, the juice of 1/2 a lime, and 1/2 tsp of maple syrup. Mix until fully combined.
Assemble the Lettuce Cups:
- Lay out the baby romaine lettuce leaves on a serving platter.
- Top each lettuce cup with a spoonful of the cooked mushrooms.
- Add a small amount of kimchi on top of the mushrooms.
- Drizzle with the peanut gochujang sauce.
- Finish with a sprinkle of fresh coriander and sesame seeds.
Notes
Tips for Making the Perfect Lettuce Cups
- Choosing Mushrooms: If you can’t find flat oyster mushrooms, you can substitute with any other type of mushroom. Each variety will bring a slightly different texture and flavor, so feel free to experiment.
- Adjusting Heat Levels: The amount of gochujang in the sauce can be adjusted based on your spice preference. Start with a small amount and increase as desired.
- Lettuce Varieties: While baby romaine lettuce works well for this recipe, you can also use other types of lettuce like butterhead or iceberg, depending on what’s available.
- Additional Toppings: Feel free to add other toppings to your lettuce cups, such as julienned carrots, sliced cucumbers, or avocado for extra flavor and texture.
Nutrition
- Serving Size: 4
- Calories: 210 per serving
- Protein: 7 grams per serving
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