These organic, vegan lettuce wraps are an easy, healthy and delicious lunch that can be prepared in little time. You would not know there’s no meat in it, it’s just as filling and satisfying!  I have been eating these weekly lately and I have not gotten sick of them yet!  It takes less than thirty minutes to prepare and if you make enough, you can have a few days worth(in case you love them so much you need more)!!

This recipe is for one to two servings, I ate this in one serving though. A total of four lettuce wraps with a good scoopful in each.

Start by roasting one package portobello mushrooms in the oven on 400° for 15-20 minutes with sesame oil, garlic salt and powdered sage first, wrapped in tin foil.

Then dice them, put in a bowl and add the following ingredients….Add even amounts of each ingredient. So if you would like to make more than this just double or triple the recipe.

Ginger Juice (1 tsp)

Garlic Powder (1 tsp)

Lemon juice (3 tsp)

4 rounded tablespoons organic peanut butter(or tahini)

Curry (1 tsp)

Soy sauce (3 tab)

Thai Basil(1/8 cup if available)

Cilantro (1/8 cup)

Green onion (1/8 cup)

Seeded Jalapeño (1/8 cup)

Raw red bell pepper (1/4 cup)

If you taste it and feel it needs another dash of something, just add it. It’s your meal, so it should taste good to your taste buds!  It’s good to prepare this the night before so you can let it settle and get cold in the fridge. I used organic romaine hearts by Simple Truth, they are perfect to wrap in.

Enjoy!!

*photographed above with a salad of quinoa, chickpea, cilantro, black beans, red bell pepper, cranberry and olive oil. I topped with a little organic black bean hummus as a garnish.

** hubby found this delicious organic chunky peanut butter at Kroger.  I like the crunch peanut butter best for this recipe