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

May 31, 2016 By admin 4 Comments

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P.F. Chang's inspired raw vegan lettuce wraps no equipment dehydrator optional
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.

アメリカン中華風レタス包み ローフード
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!

P.F. Chang's inspired raw vegan lettuce wraps
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.

P.F. Chang's inspired raw vegan lettuce wraps
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. 

P.F. Chang's inspired raw vegan lettuce wraps

5.0 from 2 reviews
P.F. Chang's Inspired Raw Vegan Lettuce Wraps
 
Print
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.
3.4.3177

Filed Under: Breakfast, Dehydrator, Entrée, Recipes, Side Dishes

Previous Post: « Raw Vegan Maple Mustard Dipping Sauce
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Reader Interactions

Comments

  1. Katy Monti

    July 2, 2016 at 12:55 am

    This sounds sooo yummy! When I stumbled upon this recipe, I ran right out to get all the ingredients! Thanks for shring!

    Reply
    • admin

      July 2, 2016 at 1:54 am

      Thank you so much Katy! Would love to hear how it turned out:)

      Reply
  2. Jamie LaNeave

    March 28, 2019 at 6:44 pm

    What an amazing recipe! I adapted it with a red cabbage slaw and made a BBQ sandwich on sprouted bread. Thanks so much for the inspiration and delicious sauces!

    Reply
    • admin

      September 1, 2019 at 7:33 am

      Hi Jamie,

      I am very sorry for the late response. Life took me away from my blog this year, and I wasn’t able to be on top of checking the comments I receive.
      Thank you so much for giving this recipe a try. I am ecstatic to hear that you enjoyed it!
      Once again, I apologize for the delayed response!

      Reply

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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
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Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

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My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

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拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

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Raw vegan cheese sauce 🧀

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ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

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いろいろ書きましたが要するに、とにかく美味しい♥️

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このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



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