Korean-Inspired Vegan Mushroom Lettuce Cups

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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.

Units Scale

For the Mushrooms:

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:

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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:

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.

Find it online: https://meetthevegans.com/blog/korean-inspired-vegan-mushroom-lettuce-cups/