P.F. Chang’s Inspired Raw Vegan Lettuce Wraps

P.F. Chang’s inspired raw vegan lettuce wraps! If you are a big fan of P.F. Chang’s vegetarian lettuce wraps like I am, I probably already have your attention. If you’ve been craving them, congratulations! It is your lucky day. I used to adore those vegetarian lettuce wraps and ate them frequently before I made the transition to a more cleaner eating. Actually, my husband and I both used to destroy a platter of them even before he went plant-based! We used to always order it as an appetizer, or I would sometimes order 2 and make it my meal. The savory and sour filling made from super firm tofu, mushrooms, and crunchy water-chestnuts is so on point. And with the spicy mustard drizzling sauce, my goodness, I could easily eat a full head of lettuce worth with it. Nowadays, we rarely eat out at big chain restaurants. So one day when my husband suggested raw-ifying this dish, I was ALL in! Challenge accepted. It definitely took a bit of trial and error to get it close though. That raw vegan homemade mustard recipe I posted a couple weeks ago? That was all for this recipe. So how did it turn out after all that? Pretty darn tasty. I say it’s a great raw vegan substitute if you miss those tasty lettuce wraps and my husband loves them!

To recreate the filling, I chose to use portobello mushrooms, walnuts, and jicama. To me, the water-chestnuts are one of the ingredients that really make the original dish, so I used jicama to mimic it, and it was absolutely perfect! 

Now let’s get un-cooking! Dice the portobello mushrooms and finely chop the walnuts. You can use the food processor to chop up the walnuts if you want to cut down on time. Peel and dice the jicama. Transfer the portobello mushrooms, walnuts, and jicama into a bowl or a shallow container, and add in the tamari and coconut vinegar. Mix well and marinate for 30 minutes.

Once all three ingredients are marinated, add in some sliced green onions. Mix up the ingredients for the sauce and pour it over the mixture, and toss well until the sauce it evenly distributed. Now it’s time to dehydrate this filling!

Line the dehydrator tray with a mesh sheet, then a silicone sheet, and spread out the mixture thinly and evenly. Put the tray in the dehydrator and dry on 115℉ for 2-3 hours until the mixture is dry on the surface but the jicama still remains fresh and crisp. *Although dehydrating makes for a better stir fried texture, if you don’t own a dehydrator you can skip the process.

Once the filling is ready, mix up the drizzling sauce. Wash and dry the iceberg lettuce and prepare the leaves to use as a wrap by separating them. Ready to serve! You can serve it family style like in the restaurant, so everyone can make their own as they go. To assemble, grab a piece of lettuce, put some of the filling on top, and drizzle a little of the sauce over it. Carefully fold it so the filling and sauce doesn’t leak, and deliver it straight to your mouth. It’s a flavor explosion of spicy, tangy, savory goodness against the fresh crunchy iceberg lettuce. Oh! So good! Don’t think, just do the lettuce wraps. 

5.0 from 2 reviews

P.F. Chang's Inspired Raw Vegan Lettuce Wraps

 

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Prep time

30 mins

Cook time

2 hours 15 mins

Total time

2 hours 45 mins

 

Author: Mariko Sakata

Cuisine: raw food, raw vegan, gluten-free

Serves: 2

Ingredients

Filling

• 2 portabello mushrooms
• ½ cup walnuts
• 10 oz jicama
• 2 Tablespoons tamari
• 1 Tablespoon coconut vinegar
• 1 sprig of green onion sliced and some more for garnish
• 
  

Sauce

• 1 Tablespoon miso
• 1 Tablespoon coconut vinegar
• 1 Tablespoon + 1 teaspoon maple syrup
• 2 teaspoons toasted sesame oil
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• ½ teaspoon grated ginger
• ⅛ teaspoon liquid smoke
• 
  

Drizzling sauce

• 2½ teaspoons mustard
• 2 teaspoons coconut vinegar
• 2 teaspoons tamari
• 2 teaspoons toasted sesame oil
• 1 teaspoon chili oil

Instructions

1. Dice the portobello mushrooms and finely chop the walnuts. Use a food processor to chop up the walnuts if you want to cut down on time. Peel and dice the jicama.
2. Transfer the portobello mushrooms, walnuts, and jicama into a bowl or a shallow container, and add tamari and coconut vinegar. Mix well and marinate for 30 minutes.
3. Once all three ingredients are marinated, add in some sliced green onions. Mix up the ingredients for the sauce and pour it over the mixture. Toss well until the sauce it evenly distributed.
4. Line a dehydrator tray with a mesh sheet, then a silicone sheet. Spread out the mixture thinly and evenly. Put the tray in the dehydrator and dry on 115℉ for 2-3 hours until the mixture is dry on the surface but the jicama still remains fresh and crisp. *Although dehydrating makes for a better stir fried texture, if you don't own a dehydrator you can skip the dehydrating process.
5. P.F. Chang's inspired raw vegan lettuce wraps
6. Once the filling is ready, mix up the drizzling sauce. Wash and dry the iceberg lettuce and prepare the leaves to use as a wrap by separating them.
7. Serve family style. To assemble, grab a piece of lettuce, put some of the filling on top, top it with some slice green onion, and drizzle a little of the sauce over it.

Notes

Keeps for 3 days in the refrigerator. Store each components separately.

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