These Vegan Korean inspired lettuce wraps are made with Beyond Meat Beyond Burger Plant Based Patties. This is not a sponsored post, we just love the product and use it all the time to replace ground beef (we have not had ground beef in years!)
These are so good and fresh tasting and light, not too spicy (although the option to spice is there!) and are super easy to make.
This recipe uses Gochujang, or Korean Hot Sauce. My all time favorite is We Rub You. Don’t be fooled, this is not like your typical American hot sauce. It has a very deep tomato flavor, very smoky and truly not spicy. It adds such a depth of flavor! I have started adding it to meatloaf, goulash, sloppy joes, and any recipe calling for a meaty, savory flavor. The brand I have listed is by far the best and NOT spicy – and I have tried them all.
This recipe is made for two or three people- I used two Beyond Meat patties which is about 8 ounces. It will make about 6 lettuce wraps.
Click on the “pink” text for information on purchasing ingredients at Amazon.
Vegan Korean “Beef” Lettuce Wraps
Ingredients:
2 Beyond Meat Beyond Burger patties (8 ounces)
4 cups rice noodles, cooked – Three Sisters is hands-down the best brand, but these might be easier to find. Can also sub rice!
3 Tbsps low sodium Tamari
1 tsp Gochujang Korean Hot Sauce
1 1/2 tsp Hoisin Sauce – I know it’s not Korean, but it really makes the dish!
1/8 tsp ginger powder
1 Tbsp coconut (palm) sugar (can sub honey or white sugar or your favorite sweetener) also this can be optional
2 green onions, chopped
2 cloves garlic, minced
1 head butter or Boston Bibb lettuce or any large-leafed lettuce (not romaine)
Shredded carrots, cilantro and chopped green onions to garnish
Optional ingredients:
Toasted sesame seeds
Optional Spice:
1/2 tsp chili garlic sauce It’s good buy spicy so use sparingly
Instructions:
Start by cooking the noodles in boiling water for just a bit. Rice noodles do not need to boil like regular pasta. Rinse, drain and set aside.
To a skillet or small casserole add Beyond Meat patties and cook, breaking up as you go.
Add in onions and garlic and sauté for about 5 minutes.
Add tamari, gochujang, hoisin, ginger, garlic, and coconut sugar. Stir in, heat on low until cooked through.
Scoop noodles into lettuce leaves ( I use two leaves for extra support), top with seasoned Beyond Beef, carrots and chopped green onions and optional sesame seeds.
Vegan Korean “Beef” Lettuce Wraps
Ingredients
- 2 Beyond Meat Beyond Burger patties 8 ounces
- 4 cups rice noodles cooked – Three Sisters is hands-down the best brand, but these might be easier to find. Can also sub rice!
- 3 Tbsps low sodium Tamari
- 1 tsp Gochujang Korean Hot Sauce
- 1 1/2 tsp Hoisin Sauce – I know it’s not Korean but it really makes the dish!
- 1/8 tsp ginger powder
- 1 Tbsp coconut palm sugar (can sub honey or white sugar or your favorite sweetener) also this can be optional
- 2 green onions chopped
- 2 cloves garlic minced
- 1 head butter or Boston Bibb lettuce or any large-leafed lettuce not romaine
- Shredded carrots cilantro and chopped green onions to garnish
Optional ingredients:
- Toasted sesame seeds
Optional Spice:
- 1/2 tsp chili garlic sauce It’s good buy spicy so use sparingly
Instructions
-
Start by cooking the noodles in boiling water for just a bit. Rice noodles do not need to boil like regular pasta. Rinse, drain and set aside.
-
To a skillet or small casserole add Beyond Meat patties and cook, breaking up as you go.
-
Add in onions and garlic and sauté for about 5 minutes.
-
Add tamari, gochujang, hoisin, ginger, garlic, and coconut sugar. Stir in, heat on low until cooked through.
-
Scoop noodles into lettuce leaves ( I use two leaves for extra support), top with seasoned Beyond Beef, carrots and chopped green onions and optional sesame seeds.
