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Vegan Korean “Beef” Lettuce Wraps
Author: Gay Van Beek for Canterbury Cottage Designs
  • 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
  1. 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.
  2. To a skillet or small casserole add Beyond Meat patties and cook, breaking up as you go.
  3. Add in onions and garlic and sauté for about 5 minutes.
  4. Add tamari, gochujang, hoisin, ginger, garlic, and coconut sugar. Stir in, heat on low until cooked through.
  5. 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.