How long does mushroom bulgogi lettuce wraps [vegan] take to make?

This recipe comes together in about 20-30 minutes.

What's the best way to serve mushroom bulgogi lettuce wraps [vegan]?

Serve fresh with your favorite toppings and condiments on the side.

Can I make mushroom bulgogi lettuce wraps [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is mushroom bulgogi lettuce wraps [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does mushroom bulgogi lettuce wraps [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Mushroom Bulgogi Lettuce Wraps
[Vegan]

CM By: Celeste Meredith

Author Bio

Hello, I’m Celeste, a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome... Read More

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Mushroom Recipes

Mushroom Bulgogi Lettuce Wraps [Vegan]

Dairy Free

Vegan

These mushroom lettuce wraps are a great option for a clean and energizing appetizer or light lunch. Shiitake and Baby Bella mushrooms are sautéed in a savory liquid, scooped into Romaine leaves and drizzled in a flavorful hot chili aioli. Top with some julienned veggie strips for a colorful presentation.

Ingredients You Need for Mushroom Bulgogi Lettuce Wraps [Vegan]

For the Filling:

2 cups sliced Shiitake mushrooms
2 cup Baby Bella mushrooms
1/2 cups sliced sweet mini peppers (optional)
1/2 cup raw coconut aminos
3 garlic cloves, minced
1 tablespoon toasted sesame oil

For the Sauce:

1/4 cup raw coconut aminos
2 tablespoons miso paste
1 tablespoon agave nectar
1 teaspoon hot chili oil
1 teaspoon toasted sesame oil

For the Wraps:

1 head of Romaine lettuce, washed and separated
Broccoli and carrot in julienned strips
Mung bean sprouts

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How to Prepare Mushroom Bulgogi Lettuce Wraps [Vegan]

Place mushrooms and peppers in a medium bowl, add in raw coconut aminos, garlic, and oil, stir and set aside.
In another bowl, stir together aminos, miso, agave, chili oil, and sesame oil until well combined.
Scoop mushrooms into lettuce, draining off most of the liquid.
Top with broccoli, carrots, and mung beans, and drizzle on sauce.