Plant-Based Larb Lettuce Wraps with Lime, Mint, and Cilantro

Name: Plant-Based Larb Lettuce Wraps with Lime, Mint, and Cilantro
Cuisine: Thai
Ingredients: 1 tablespoon, white rice; ¼ cup, vegetable broth; 12 ounces, plant-based ground meat; 2 , shallots, sliced thin; 3 tablespoons, lime juice (2 limes); 3 tablespoons coursely, chopped fresh mint; 4 tablespoons, coarsely chopped fresh cilantro; 2 tablespoons, sugar; ¼ teaspoon, red pepper flakes; 2 tablespoons, soy sauce; 1 head, Bibb lettuce (8 ounces), leaves separated

2 comments

A lettuce wrap is a light and fresh choice for dinner, and this one is a cause for real excitement. It takes its inspiration from larb moo, a sweet-spicy-savory Thai meat salad made with minced pork and lots of fresh herbs.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

Plant-Based Larb Lettuce Wraps with Lime, Mint, and Cilantro

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Here, our meaty crumbled filling is perked up with lots of fresh mint and cilantro, lime juice, and umami-packed soy sauce. Unlike with animal meat, there’s no need to salt plant-based meat (which already contains some sodium) prior to sea...

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