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Did you know that romaine lettuce is 17 percent protein? Or that it’s packed full of potassium, calcium and iron and more vitamin A than carrots? And in addition to squeezing all of this nutrition into each bright frond, and being virtually cholesterol and calorie free, it has a lovely mild flavor; making it perfect for yummy fillings like marinated shiitake mushrooms, bean sprouts, tofu and lime.

Spicy Romaine Summer Rolls With Peanut Sauce [Vegan]

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Serves

8

Cooking Time

7

Ingredients You Need for Spicy Romaine Summer Rolls With Peanut Sauce [Vegan]

  • 1 head of romaine, leaves picked and washed
  • 12 ounces firm tofu
  • 1 small carrot
  • ½ small white cabbage
  • 1 3/4 ounce bean sprouts
  • 1/2 ounce fresh coriander
  • 4 spring onions
  • 1 tsp oil (coconut or sesame works well)
  • 4.5 ounces shiitake mushrooms
    • Tofu marinade:
    • 1 tsp ground coriander
    • 1 tsp ground ginger
    • 1 tsp garam masala
    • juice from 1 lime
    • 4 tsp tamari or soy sauce
    • 1 tsp apple cider vinegar
    • 1 red chili thinly sliced
    Shiitake marinade:
    • 1 tsp oil (olive, sesame, rapeseed)
    • 1 tsp tamari or soy sauce
    • 1 tsp apple cider vinegar
    For the Peanut Sauce:
    • 2 tsp crunchy peanut butter
    • 2 tsp dark miso
    • juice from ½ lime
    • 3 tbsp water

How to Prepare Spicy Romaine Summer Rolls With Peanut Sauce [Vegan]

  1. Begin with the tofu. Drain, wrap in kitchen paper and press down with a plate. Combine the marinade ingredients in a bowl. Carefully cut the tofu into small cubes and add to the marinade, ensuring each piece is covered.
  2. Next, finely slice the mushrooms and combine in another bowl with their marinade ingredients.
  3. Prepare the carrots by slicing as thinly as you can to about the length and width of a matchstick.
  4. Slice the cabbage into thin shreds.
  5. Slice the spring onions and chop the coriander.
  6. To make the peanut sauce, combine all the ingredients in a bowl and give it a good stir.
  7. Heat the oil in a large frying pan or wok and gently add the tofu and any marinade that hasn't been soaked up. Cook until lightly browned (about 4-5 minutes) and then add the mushrooms and cabbage. Once the cabbage has wilted you're ready to serve.
  8. Set all the ingredients out in bowls and tuck in!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

    Discover more recipes with these ingredients

  • Miso
  • Tofu


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About The Author

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Laura Hemmington

See My Recipes

Delicious, yet simple whole foods recipes that will make you feel like a pro chef.

Laura Hemmington writes for a small publishing house in London and is the blogger and creator of The Whole Ingredient, where you can find delicious yet simple whole food recipes. When not in the kitchen or immersed in a notebook, she can be found seeking out nature and history across the capital, and in the vegan-friendly establishments that she finds along the way.

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