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.
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!