These easy Vegetarian Lettuce Wraps have coconut rice, veggies roasted in soy sauce and Sriracha, and a splash of green onion vinaigrette on top.
Loving lettuce wraps? Try these Turkey Lettuce Wraps, Chicken Lettuce Wraps, or these Beef Lettuce Wraps next!
author’s note
You Wont Miss The Meat In These Wraps!
I have several family members who are vegetarian, and I personally love experimenting with vegetarian cooking. It really pushes me out of my comfort zone to find creative ways to add extra flavor to dishes while ensuring no one misses the meat.
A few weeks ago, one of my sisters, who’s vegetarian, came into town, and I was planning out our dinners. I’ve been hooked on beef lettuce wraps lately, so I had the idea to create a vegetarian version.
And let me tell you, these wraps are now a regular in my home! They’re packed with flavor—the coconut rice is a crowd favorite, and the sweet potatoes bring so much deliciousness to the table. It’s a dinner everyone will love!
Ingredients In Vegetarian Lettuce Wraps
- Rice: Basmati rice, Lite coconut milk, green onions. The rice serves as a fragrant and fluffy base.
- Veggies: Sweet potatoes, Mushrooms, Oil, Lite soy sauce, Sriracha, Brown sugar. The veggies offer a delicious mix of natural sweetness, earthiness, and savory flavors.
- Dressing: Rice wine vinegar, Oil, Brown sugar, Fresh ginger, Green onions. The dressing adds a splash of tang and sweetness, pulling together all the flavors of the dish.
- To assemble: Boston lettuce, Cashews, Cucumbers.The assembly brings crunch and freshness with the lettuce and cucumbers, while cashews add a nutty bite.
Quick Tip
Iceberg, green leaf and butter lettuce (AKA Boston or Bibb) are the best wrap wrappers. For these vegetarian lettuce wraps, my favorite is butter (Boston) lettuce. It has a mild flavor, good amount of crispness, and rolls up nicely.
More Delicious Vegetarian Recipes:
Vegetarian Lettuce Wraps
Equipment
- Sheet pan (15" x 10")
Ingredients
- 3 cups diced sweet potato 1 large sweet potato, 13 to 15 ounces
- 2 heaping cups cremini mushrooms 6 ounces
- 2 tablespoons reduced-sodium soy sauce
- 2 teaspoons Sriracha or chili paste for more heat
- 4 teaspoons dark brown sugar or light brown sugar, divided
- 4 tablespoons canola oil or vegetable oil, divided
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon finely minced ginger
- 1/8 teaspoon crushed red pepper flakes optional
- 1 head Boston lettuce or Butter or Bibb lettuce
- 1/4 cup chopped, roasted, and salted cashews optional
- 1 to 2 small Persian cucumbers cut in half moons
- Drizzle of toasted sesame oil or fresh lime juice, optional
Instructions
- Preheat oven to 425℉. Combine rice, coconut milk, and 1/4 teaspoon salt in a small pot. Stir. Bring to a boil over high heat, then reduce to low, cover, and simmer about 15–20 minutes or until coconut milk is absorbed. Remove pot from heat (keeping it covered) and let stand undisturbed 10 minutes, then fluff it with a fork and stir in 1 finely sliced green onion. Set aside and keep warm.
- While rice cooks, peel sweet potato and cut into 1/2-inch rounds. Cut rounds in 1/2-inch pieces. Quarter the mushrooms.
- Whisk together soy sauce, sriracha sauce, 3 teaspoons brown sugar, and 1 tablespoon canola oil in a small bowl. Line a sheet pan with parchment paper (the mixture gets sticky!). Place chopped sweet potatoes and mushrooms on the sheet pan and pour the mixture over. Stir to mix, and space out the veggies in a single layer. Bake 10 minutes, flip veggies with a spatula, then bake another 10–15 minutes or until veggies are tender. Remove from oven and season to taste with salt.
- While veggies are roasting, add rice wine vinegar, remaining 3 tablespoons canola oil, remaining teaspoon brown sugar, minced ginger, and remaining thinly sliced green onion. Season to taste with salt. If desired, add crushed red pepper flakes. Stir dressing until combined.
- Wash and thoroughly (but gently) dry lettuce. Double up 2 pieces of lettuce or use single pieces of lettuce, depending on how thick your lettuce is. Fill lettuce cups with a generous spoonful of rice. Add veggies on top and drizzle dressing on generously. If desired, garnish with crushed cashews and a thinly sliced cucumber. Season with additional salt and pepper if needed. If desired, add a tiny drizzle of sesame oil or lime juice. Serve extra rice on the side with any leftover dressing. Serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So, so, so good!! We enjoyed it so much we are making it again this week!
Yay! So happy to hear that! Thank you Kathy!
Hi Chelsea! Any ideas on what I can substitute the mushrooms with- would black beans go well with this? Thanks!
WOW!! Dinner tonight, this looks not only beautiful but healthy!!!