1 pack Beyond Mince (or your preferred vegan mince)
3 tbsp vegetable oil
2 garlic cloves, peeled and minced
2 tbsp ginger, chopped or grated
1 long red chilli, sliced
40ml soy sauce
1 tbsp maple syrup
1 tbsp Gochujang paste
Handful of coriander
2 baby gems
1 carrot peeled
250ml rice vinegar
¼ tsp chilli flakes
1 tbsp grated ginger
2 spring onions, thinly sliced lengthwise
Who said lettuce had to be boring? These vegan chilli beef-style lettuce cups make a creative yet delicious dinner.
Recipe from Beyond Meat.
Prep time: 30 mins
Cooking time: 15-20 mins
1. Combine the vinegar together with the sugar, tbsp of grated ginger, salt and chilli flakes, and whisk until the sugar has dissolved.
2. Shave the carrot and the cucumber into ribbons, use a peeler or a mandoline. Add both to the pickle juice and set aside for at least 30 minutes before using.
3. In a wok or frying pan add the plant-based mince and cook on medium heat, breaking it down with a spoon for 5 minutes. Now add the vegetable oil, ginger, garlic, chilli and cook for 2 minutes. Finally add the soy sauce, maple syrup and Gochujang paste, stir well and cook for 10 minutes until the mince is fully cooked. Leave to cool at room temperature.
4. Divide the baby gem leaves and spoon the mince on top of each leaf. Garnish with the pickles vegetables and fresh cilantro and spring onion. Enjoy!
Did you enjoy these chilli beef wraps? Try these Thai tempeh lettuce wraps too!
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