Asian Lettuce Cups with Hearts of Palm (Vegan)

 

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Lettuce wraps are fan favorites of those trying to eliminate carbs, gluten or calories.  I just love them because they’re delicious with their warm, savory filling wrapped in cool and crispy lettuce leaves, topped with shredded veggies, salted peanuts and chili peppers. The best part is that they are easy to make and ready in about 15 minutes.  My son, Jackson, loves the Chicken Lettuce Wraps at our local Japanese restaurant.  I wanted to make a similar version at home but without the chicken and I may have taken some liberties but the concept is the same.  I used hearts of palm in place of meat in my Barbecue Pulled “Pork” Sliders with great success and thought I would see how it does as a substitute for chicken.  Well, the results were a resounding “Yum!”.  Click on the link below for the Slider recipe:

https://goodmotherdiet.com/2015/09/21/meatless-monday-barbecue-pulled-pork-sliders-with-spicy-slaw-vegan/

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I had warned that hearts of palm would be showing up in more recipes, especially once I realized that they are such a good meat substitute, both in taste and texture but also from a nutritional standpoint.  Hearts of Palm is harvested from the inner, less fibrous, part of various palm trees, most commonly the cabbage palm. It is definitely not empty calories as I originally thought. Hearts of Palm is naturally low in calories, at only 41 calories per cup(146 grams). It is also very low in Cholesterol and a good source of Protein (four grams in one cup), Riboflavin and Potassium, and a very good source of Fiber, Vitamin C, Folate, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese. That is quite a list for the unassuming hearts of palm.

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TIPS: I love the crispy, juiciness of iceberg lettuce for wraps but butter lettuce, romaine or even kale or collard greens would work too if you like something a bit more substantial.  I recommend setting up a toppings bar and letting everyone decorate their own.  My favorites are roasted peanuts, scallions and red chili peppers but the sky is the limit.  Use your imagination. Sriracha is a good option too.

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ASIAN LETTUCE CUPS WITH HEARTS OF PALM

1 can hearts of palm
1 can sliced water chestnuts
1/2 large red onion (or yellow onion)
4 cloves garlic
1 zucchini (optional)
6 brown mushrooms (optional)
1/4 cup soy sauce (or gf liquid aminos)
1 Tbsn rice vinegar
1 Tbsn sesame oil
1 tsp honey
1/4 tsp red pepper flakes (optional)

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TOPPINGS

8 lettuce leaves
1/3 cup roasted peanuts
2 scallions, sliced or julienned
2 red chili peppers, chopped or julienned
Sriracha or other hot sauce (optional)

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  • Drain hearts of palm and water chestnuts.  Roughly chop both and set aside

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  • Cut onion into small dice and chop garlic.  Prepare toppings, either slice, chop or julienne scallions and peppers. Coarsely chop peanuts. Cut stem end from lettuce and gently separate leaves.

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  • Heat olive oil on medium high in a heavy pan and brown onions, garlic and hearts of palm.  Cook about five minutes, or until veggies are seared and browned but not burnt.

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  • Reduce heat and add water chestnuts and zucchini/mushrooms and saute for a few minutes.

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  • Combine soy sauce, sesame oil, rice vinegar and honey in a small bowl.  Pour over veggie mixture and cook several minutes.

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  • To serve, spoon veggie filling into  lettuce cups (I like a double cup). Top with scallions, peppers and peanuts.  Drizzle with srirachia, if desired.

Asian Lettuce Wraps

  • Servings: 4
  • Difficulty: easy
  • Print

 

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1 can hearts of palm
1 can sliced water chestnuts
1/2 large red onion (or yellow onion)
4 cloves garlic
1 zucchini (optional)
6 brown mushrooms (optional)
1/4 cup soy sauce
1 Tbsn rice vinegar (or gf liquid aminos)
1 Tbsn sesame oil
1 tsp honey
1/4 tsp red pepper flakes (optional)

TOPPINGS

8 lettuce leaves
1/3 cup roasted peanuts
2 scallions, sliced or julienned
2 red chili peppers, chopped or julienned
Sriracha or other hot sauce (optional)

  • Drain hearts of palm and water chestnuts.  Roughly chop both and set aside
  • Cut onion into small dice and chop garlic.  Prepare toppings, either slice, chop or julienne scallions and peppers. Coarsely chop peanuts. Cut stem end from lettuce and gently separate leaves.
  • Heat olive oil on medium high in a heavy pan and brown onions, garlic and hearts of palm.  Cook about five minutes, or until veggies are seared and browned but not burnt.
  • Reduce heat and add water chestnuts and zucchini/mushrooms and saute for a few minutes.
  • Combine soy sauce, sesame oil, rice vinegar and honey in a small bowl.  Pour over veggie mixture and cook several minutes.
  • To serve, spoon veggie filling into  lettuce cups (I like a double cup)
  • Top with scallions, peppers and peanuts.  Drizzle with srirachia, if desired.

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