PF Chang Inspired Vegetarian Lettuce Wraps

Vegetarian Lettuce Wraps you say? Yep! The product I often use in the place of meat is Textured Vegetable Protein or TVP. TVP is defatted soy flour. Basically dehydrated pieces of soy. The macros on this product are pretty awesome too. 0g fat, 7g carbs, 12g protein, and 2mg of sodium per 1/4c serving; that paired with the fact that it’s

pretty inexpensive makes this a great food option for vegetarians and vegans. You can eat this straight out of the package, adding texture to cereals, oats or pudding, or my favorite, you can re-hydrate it and use it as a meat substitution. It takes on the flavor of whatever you decide to season it with.

TVP before adding water

To re-hydrate, simply add boiling water and let it sit for 5-10 minutes. After it’s hydrated, use it as you would any ground meat. Be aware that there is NO fat, so you might want to add a fat like coconut oil, olive oil or a spray oil. Also you may have to turn the fire down in your pan if you aren’t adding TVP directly to a sauce or another dish. Oh! it was hard for me to find TVP in grocery stores. Instead of driving around to find it, I ordered it online. I went with Bob’s Red Mill. It was still a great price. If you’re having a hard time finding it locally, you can purchase some here.

For my first use of TVP, I chose to re-create a vegetarian version of PF Chang’s Chicken Lettuce Wraps. I remember LOVING the textures of this dish. Crunchy lettuce, soft chicken, crunchy water chestnuts, YUM! My verison is super easy and fast. Check it out below!

Print Recipe
PF Chang Inspired Vegetarian Lettuce Wraps
Textured Vegetable Protein is used in place of meat in this recipe.
Prep Time 15 minutes
Cook Time 15 minutes
Prep Time 15 minutes
Cook Time 15 minutes
  1. Place TVP in a bowl. Add 1 cup of boiling water to the bowl. Mix the TVP and set to the side.
  2. Wash and prep onions, garlic, ginger, and water chestnuts. Set to the side. Wash and prep the lettuce, and set to the side.
  3. Warm the olive oil in a sauté pan on medium heat. Add the garlic and onions. Cook for 2 minutes.
  4. Add re-hydrated TVP to the pan. Mix the TVP with the onion mixture. *Note, you may have to work fast because the TVP doesn't have any fat.
  5. Add the hoisin, soy sauce, rice wine vinegar and mix thoroughly.
  6. Add water chestnuts and green onions.
  7. Add the TVP mixture to your lettuce "cups". You can use any lettuce but I personally love butter lettuce.
  8. Top the cups with the chopped peanuts and add Sriracha as desired (optional).
Recipe Notes

And there you have it! Take a chance and try out the TVP. I'm sure you'll be pleasantly surprised at how much it has a ground meat texture! When you try it, please come back and comment to let me know what you thought! Bon appetit!


Shavonne Marie


  1. Kashia

    December 1, 2017 at 8:30 am

    It’s so funny that I’m reading this! I’m really trying to give up meat (not seafood) or at least stop eating it ever day. December 1st (today) is my day 1! I am going to go to our local health store to see if they have the TVP. I hope they do! I’m excited. I’m to the point where I’m a little disgusted with eating meat now. I’m trying to make my stomach feel the same way that my mind does!

    1. shavonnerice

      December 1, 2017 at 1:11 pm

      Hi Kashia,

      Looks like we are on the same journey! I decided to give up meat in August, after my Jamaica trip! It’s been great so far actually! I’ve been trying out so many recipes. I totally feel you on being disgusted by meat. I wasn’t a big meat eater anyways so I don’t miss it that much. TVP has been a game changer for me and I’m pretty sure you’ll like it too. I hope you can find it in your local stores so you can start experimenting!

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