Disclosure: This post is sponsored by Soyfoods Association of North America in conjunction with Blog Meets Brand and I have been compensated for my participation. All opinions are my own.
These Asian Lettuce Wraps with Mango Habanero Salsa are a vegetarian version of the Lettuce Wraps that are packed with soy protein and have an added tropical twist.
I’ve always loved the lettuce wraps when we ate out at a favorite Asian restaurant. I have made them before with chicken and ground beef. However, Mr. Flavor Mosaic and I are striving to eat better without giving up the flavor. Mr. Flavor Mosaic is doing great and is down 17 pounds. Whoohoo! Give him a virtual High Five!!
Therefore, when I was asked to create a recipe using Yves Veggie Cuisine® Veggie Ground soy crumbles, it was an emphatic yes! I’ve been trying to fit in at least one meatless meal a week, so this works perfectly with our meal plan.
Asian Lettuce Wraps were the first recipe that came to mind. However, you know me. I always have to put my spin on a recipe, and I’m not afraid to mix and match and combine different cuisines.
Why not add a little tropical twist of Caribbean cuisine to these babies by adding my Mango Habanero Salsa? It adds a sweet and spicy element and complements the flavor of the lettuce wraps really well.
If you loved my Crack Slaw Eggroll In A Bowl Recipe, you will love these lettuce wraps.
I have to admit that it took a little convincing to get Mr. Flavor Mosaic to give the Yves Veggie Cuisine® Veggie Ground Soy Crumbles a try in these Asian Lettuce Wraps. Since he is really working hard to lose weight and eat better, I emphasized the benefits of soy.
According to Nancy Chapman MPH, RD, executive director of the Soyfoods Association of North America, “Soy is the only plant protein that is highly digestible and comparable to beef, milk, fish and egg protein in terms of protein quality.”
In addition, soy is a lean protein and contains less saturated fat than most other protein sources, and it naturally has no cholesterol. It is the only protein recognized by the U.S. Food and Drug Administration for its role in reducing cardiovascular disease. Wow! How cool is that?
However, after I told Mr. Flavor Mosaic that using soy in recipes can reduce calories, cholesterol and fat while adding iron, fiber, calcium, magnesium, and zinc, I think he was sold.
I was very happy to learn that Yves Veggie Cuisine® Veggie Ground soy crumbles (found in the refrigerated section of your grocery store) are meat-free, low in fat, cholesterol free, a good source of protein and iron and always trans-fat free!
The real clincher is that if you compare ground beef to Yves Veggie Cuisine® Veggie Ground, ground beef has 3x more calories and 32x more fat! That’s incredible. Mr. Flavor Mosaic needed no more convincing after that! It is no wonder they call it The Mighty Soybean.
OK. I know, I know. The protein and the rest of the benefits are great, but the real test is how it tastes because if it doesn’t taste good then we won’t eat it and won’t get all that great protein.
I can tell you that the whole family, even my Mother-in-Law, loved these Asian Lettuce Wraps with Mango Habanero Salsa. I don’t think she realized that they had soy crumbles and not ground beef.
One of my favorite things about soy crumbles is that they require no extra cook time. Just heat and serve. It takes longer to saute the vegetables than it does to heat the soy crumbles, which means I can get dinner on the table faster!!
That means these Asian Lettuce Wraps with Mango Habanero Salsa can be on the table in 15 minutes!
Now that you know how easy these Asian Lettuce Wraps with Mango Habanero Salsa are to make, and how much protein they provide, and how great they taste, there is nothing left to do except head to the store and buy a package or two of Yves Veggie Cuisine® Veggie Ground so you can make these Asian Lettuce Wraps with Mango Habanero Salsa yourself.
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Asian Lettuce Wraps with Mango Habanero Salsa
- 16 Bibb lettuce leaves
- 1 tablespoon olive oil
- 1/2 red sweet pepper chopped
- 1/2 green pepper chopped
- 1/4 cup shredded carrots
- 1/4 cup hoisin sauce
- 2 cloves fresh garlic minced
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons minced ginger
- 1 dash Sriracha sauce or to taste (optional)
- 1 12-ounce package Yves Veggie Cuisine® Veggie Ground soy crumbles
- 1 8-ounce can water chestnuts, drained and finely chopped
- 1 bunch green onions chopped
- 1 recipe Mango Habanero Salsa
- Rinse whole lettuce leaves and pat dry. Set aside.
- Heat a large skillet over medium-high heat. Add olive oil and the red and green bell peppers and carrots to the skillet. Cook for about 5 minutes or until the vegetables are softened. Stir in the hoisin sauce, garlic, soy sauce, vinegar, ginger, and Sriracha in with the vegetables. Add in the Yves Veggie Cuisine® Veggie Ground Soy Crumbles and stir until heated through. Add water chestnuts, green onions, and stir until the green onions just begin to wilt, about 2 minutes.
- Arrange the lettuce leaves on a serving platter and spoon the soy crumble mixture into the center of each lettuce leaf. Top each Asian Lettuce Wrap with Mango Habanero Salsa. Enjoy!
Don’t forget to make the Mango Habanero Salsa!