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Vegan Mushroom Lettuce Wraps

Vegan Mushroom Lettuce Wraps Recipe

Healthy vegan mushroom lettuce wraps with lime peanut sauce, garlic, ginger and sesame. Made oil free and whole foods plant based compliant, a delicious DIY project better than PF Chang’s, super easy to make and also dairy and gluten free. 
Course Appetizer
Cuisine Asian
Keyword lettuce wraps, plant based, summer, vegan,, wfpb
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 209kcal
Author Florentina


  • 24 oz brown button mushrooms diced
  • 3 scallions thinly sliced
  • 1/4 cup peanuts chopped for garnish
  • 1/3 cup fresh cilantro leaves
  • 1 tbsp sesame seeds
  • 1 head of lettuce green leaf or butter lettuce
  • the Sauce:
  • 1/2 cup tamari sauce gluten free
  • 2 tbsp rice vinegar or lime juice
  • 2 tbsp creamy peanut butter
  • 2-3 tbsp maple syrup to taste
  • 1 tsp ground ginger or 1 inch grated ginger root
  • 1 tsp garlic powder or 1 grated garlic clove
  • 1 tsp red pepper flakes or to taste


  • Preheat a large skillet over medium heat. Add a splash of water, veggie stock or white wine and add the chopped mushrooms. Hit it with a small pinch of sea salt and saute the mushrooms until wilted and all liquid has evaporated. The mushrooms will start searing at this point, they should be perfect so remove from heat.
  • In a medium bowl whisk together the tamari with the peanut butter, vinegar, maple, ginger and garlic powder. Season to taste with the red pepper flakes and add more vinegar or lime if desired.
  • Pour the sauce over the cooked mushrooms and toss to coat well.
  • Rinse the lettuce leaves and fill with a good scoop pf the mushroom mixture. Serve with the chopped peanuts garnished with the scallions, cilantro and sesame seeds. Offer lime wedges on the side.


Calories: 209kcal | Carbohydrates: 20g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Sodium: 1681mg | Potassium: 896mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1680IU | Vitamin C: 7.1mg | Calcium: 78mg | Iron: 3.2mg