Asian Filled Veggie Wraps
35—45 Min
Meat-free food can be so simple and delicious. This recipe is the proof. Our recipe for lettuce hearts stuffed with tasty Asian vegan mince can be prepared in a flash and once again proves that meat can be substituted without losing out on taste.
Ingredients 4 Portions
- 5 pcs.Lettuce hearts
- 600 gVeggie mince
- 80 gMayonnaise, vegan
- 2 pcs.Onion, white
- 4 pcs.Garlic cloves
- 35 mlSesame oil
- 35 mlRice wine, sweet (mirin)
- 2 pcs.Scallions
- 1 cupCrispy Onion
- 1 pinchSea Salt, Coarse
- 1 pinchPepper Rainbow, Whole
- 1 Bunch of fresh chives
For the 5 spice seasoning mix
- 1 tsp.Szechuan pepper
- 3 tsp.Cinnamon, Ground
- 1 pcs.Star Anise, Whole
- 1 tsp.Coriander, Ground
- 1 tsp.Cloves, Ground
Preparation
- 1
To make the 5 spice seasoning mix, finely grind the star anise and toast it in a pan with the other spices until it gives off an aroma. Remove from the heat immediately and put to one side.
- 2
Then peel and thinly slice the onion and garlic. Heat some oil in a pan and sweat the onion and garlic. Add the vegan mince and fry it off briefly.
- 3
Use sweet rice wine to deglaze and add sesame oil. Season to taste with the 5 spice seasoning mix, salt and pepper. Mix the ingredients together well and sauté for around 10–15 minutes. Add more seasoning to taste if required.
- 4
While that's cooking, chop the chives and the scallions. Separate the lettuce hearts from their stalks and wash. Then pat dry with a piece of paper towel.
- 5
Garnish the mince with a little mayonnaise to serve and top with chives, scallion rings and Kotányi Crispy Onions. Stuff the lettuce leaves with the mince and enjoy.
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