Vegan Asian Meatball Lettuce Wraps
Hello & Happy Wednesday!!
I’ve been going thru my recipe bucket list and I just knew I had to try a vegan asian meatball concept. I love anything that features a lettuce wrap as I find that it lightens the dish, adds texture, adds color and is perfect for the summer time weather.
What makes the perfect asian meatball is truly the sauce. So if you’re hesitant about the quality of a vegan Asian meatball, I totally get you! However, if you can amplify the flavor of the meatball and create the perf sauce, it’s truly a win win.
Lately at 33 weeks pregnant, I’ve had to incorporate small meals and snacks into my routine. There is just no room with our lil babe growing daily so I try and create filling, but nutrient packed options to ensure I’m getting the nutrients I need.
Lettuce wraps are a great option!
While incorporated just a lil bit of carrot and fresh herbs, you can absolutely get creative and add in everything from cucumber to bean sprouts and whatever veggies you’re craving to amplify the nutritional value.
What’s fab about this recipe, is everything! It’s quick, easy, affordable, packed with veggies, packed with flavor, perf for any season, the sauce can be used for countless other dishes, light and refreshing making it perf for summer, can easily be made in bulk, meatballs can be served on skewers for entertaining, and it’s hands down my new favorite recipe!!
If you love quick and easy modern vegan concepts, you’re going to love these new vegan Asian Meatball Lettuce Wraps!!
Why this recipe is great:
Packed with veggies
Packs plant based protein
Packed with flavor
Filling and also light
Eat Drink Shrink
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 cups shiitake mushrooms
- 3 Tbsp. vegetable oil, plus more for greasing
- 1 15.5-oz. can chickpeas, rinsed
- 3 tbsp Follow Your Heart egg powder
- 9 tbsp water
- 2 tsp ginger, peeled, finely grated
- 2 garlic cloves, finely grated
- ½ cup panko (Japanese breadcrumbs)
- 2 tbsp sesame seeds
- 1 tsp. kosher salt, plus more
- 1/3 cup coconut aminos
- 1/3 cup Hoisin sauce
- 2 tsp siracha
- 2 tbsp agave or coconut sugar
- 3 Tbsp. rice vinegar
- 4 scallions, finely chopped
- 1/3 cup finely chopped cilantro, plus more for garnish
- 2 tbsp lime juice
- Shaved carrots
- Preheat oven to 350°. Working in 3 batches, lightly pulse mushrooms in a food processor until. Transfer to a lightly oiled parchment-lined rimmed baking sheet. Wipe out and reserve food processor. Add chickpeas to sheet and toss to combine with shiitakes.
- Bake, tossing once halfway through, until chickpeas are slightly darkened and mushrooms have shrunk and are browned, 35–40 minutes.
- Let cool. Keep oven on.Meanwhile, bring soy sauce, agave, rice vinegar, siracha, Hoisin sauce to a boil in a small saucepan. Reduce heat to medium-low and simmer, stirring frequently, until slightly thickened and foamy on top, about 5-7 minutes. Let cool.
- Combine the vegan egg powder with water, remove any clumps.
- Pulse vegan eggs, ginger, garlic, panko, chopped scallion greens, cilantro, and 3 Tbsp. oil in food processor until fully incorporated.
- Add chickpea-mushroom mixture and 1 tsp. salt and lightly pulse. Transfer chickpea mixture to a large bowl and chill at least 25 minutes to firm up.
- Oil a new sheet of parchment and place on baking sheet. Roll chickpea mixture with your hands into golf-ball-size balls (about 1½").
- Dip them into the sauce allowing residual sauce to drip off from the meatballs. Arrange on prepared sheet. Top with sesame seeds. Bake meatballs until firm and slightly darkened, 18–20 minutes.
- Arrange meatballs on lettuce. Top with shredded carrots, cilantro, scallions and meatballs.
- Add the lime juice to the remaining sauce, stir, and serve with remaining sauce alongside.
*Sauce can be made 1 day ahead. Cover and chill. Meatballs can be formed 2 days ahead. Cover with plastic wrap on a rimmed baking sheet and chill.