These vegan hoisin duck lettuce wraps are game-changing. They taste delicious and are whole-food plant-based with no tofu necessary. This recipe utilizes a vegetarian (vegan) duck recipe that is very simple and addictive. I love when a vegan mock-meat/ meat substitute can hold its own as a whole-food!

What lettuce should I use for Vegetarian lettuce Wraps?

I highly recommend using Iceberg Lettuce for lettuce wraps. The lettuce leaves are quite large and easy to peel. They are slightly rounded which is fantastic for wrapping your filling in. The texture and taste is crisp and refreshing and contrasts nicely with your savory delicious hot filling. It holds its texture very well allowing you to enjoy that fresh crisp bite.

With the added vegetables listed below, this vegan hoisin duck lettuce wrap will leave you full and satisfied!

Vegan Hoisin Duck Lettuce Wrap Ingredients:

• 1 cup of corn

• 2 Iceberg lettuce heads

• 1 cup edamame

• 3/4th cup shredded carrot

• 1/2 Red onion, diced

• 1/2 cup green onion, chopped (including the white parts)

• 1 Bag of bean sprouts, roughly chopped into smaller pieces

• 1 Bunch of cilantro finely chopped

• 3-4 packages of king oyster mushrooms

• 1/2 cup of crushed nuts (walnuts, peanuts, or cashews work well)

• 2-3 Tbsp hemp hearts

• Optional - Crumbled tempeh, keep out to keep tofu free

Instructions:

1. With a fork, pull the stems of the King Oyster Mushrooms and crush up the tops. This method follows the @wickedhealthy recommended cooking style. Check out their page for more magical advice on cooking mushrooms as an incredible whole-food and tofu-free meat substitute!

2. In a castiron, cook the pulled mushroom on medium-high in vegan butter or olive oil.
   The trick here is to toss the mushrooms to coat them in the oil or butter at the beginning, but then to leave them alone on the cast iron for a good 4-6 minutes on each side. This allows the mushrooms to develop a nice seared brown color, just like a steak would! Tossing around the mushrooms too much will ruin the results.

3. Once browned, take out your vegan duck shreds and put them in a large bowl.

4. Cover your pulled vegan duck with vegan hoisin sauce and sriracha sauce to taste.

5. Bake in the oven at around 400F for 12-15 mins, flipping halfway through.

6. As the mushrooms bake, lightly saute all your veggies in a large pan. Everything except the cilantro and bean sprouts!

7. When the mushrooms are done baking, crank up the heat of your pan to medium-high/ high. Mix in the hoisin mushrooms with all the veggies, stirring every 10-20 seconds. We want things to sear at this point and meld together!

8. Throw in the nuts and hemp hearts, stir it all together for a couple more minutes and you're good to go!

9. Throw the mixture into your lettuce wrap, top it up with some bean sprouts and cilantro, and dump on some spicy peanut sauce if desired! 🔥

My husband and I ate these vegan hoisin duck lettuce wraps after a full CrossFit session and dog walk and felt very full after, so yes, they are super filling and will get the job done with no wheat or meat! Enjoy!!