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How To Make Vegan Lettuce Wraps

Just because it's vegan doesn't mean it needs to taste like sadness. Spicy quinoa, guacamole, and sun-dried tomato sauce makes for the perfect easy meal for a vegan or vegetarian.

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Part 1: Spicy Quinoa Filling

This recipe will give the quinoa (keen-wah) a great deal of flavor so that it is not just grainy mush.


-1 medium yellow onion, diced into 1/4" pieces

-1/2 cup green pepper, diced into 1/4" pieces

-1 large garlic clove, minced

-1 can peeled, whole tomatoes in tomato juice

From this, take 1/2 cup tomato, diced into 1/4" pieces and reserve 1 cup of
tomato juice

-1 tablespoon vegetable oil

-1/2 cup uncooked quinoa

-1 teaspoon cayenne

This will give the filling a nice kick. If you are not a huge fan of spice, use a
little less

1 teaspoon salt

1/2 cup cooked black beans

1/4 cup cilantro, chopped


1. In a medium pot, heat the vegetable oil over medium heat. Add the onions and cook, stirring occasionally, until they just begin to brown around the edges, about 5 minutes.

2. Add green pepper and garlic. Sweat these until aromatic, about 3-5 minutes.

3. Add the tomatoes, cayenne, and salt. Cook this down until the liquid from the tomatoes has evaporated, about 5 minutes.

4. Add quinoa and mix. Immediately add the tomato juice and turn the heat to low. Allow this to simmer for roughly 20 minutes, stirring occasionally, so as to avoid letting the quinoa burn. If necessary, add 1/4 cup water if the quinoa soaks up all of the juice but is not fully cooked.

5. Once the quinoa is tender, remove from the heat and add the cilantro and black beans. Mix well and taste for seasoning. Season to your liking with more salt or cayenne.

Act 2: Guacamole

The guacamole will act as the perfect cooling agent for this spicy dish.


-1 avocado

-1 tablespoon cilantro, chopped

-2 tablespoons red onion, diced into 1/4" pieces

-1.5 tablespoons plum tomato, diced into 1/4" pieces

-1/2 teaspoon jalapeño pepper, minced

-1/2 teaspoon salt

-Juice of 1/2 lime, or to taste


1. Separate the pit from the avocado and remove the flesh from the skin. Mash the flesh in a bowl.

2. Combine all ingredients with the avocado. Taste for seasoning, adjust if necessary. Cover and hold at room temperature or refrigerate for later use.

Movement 3: Sun-dried Tomato Sauce

The acidic, pungent flavors of this sauce act as the perfect binder for the flavors of the quinoa and guacamole, bringing all of the fillings together into one delicious taste experience.


-10 sun-dried tomatoes, packed in oil, roughly chopped

-1 teaspoon oil from the tomatoes

-1 medium garlic clove, minced

-1/4 teaspoon jalapeño, minced

-1 tsp salt

-1 cup tomato purée

-1 cup vegetable stock


1. In a small sauce pot, heat the oil over medium heat. Add the tomatoes and sweat lightly.

2. Add the garlic and jalapeño and cook until aromatic, about 3 minutes. Season with the salt.

3. Add the tomato purée and vegetable stock and turn the heat to low. Simmer this gently, stirring occasionally, until the liquid has reduced by half and thickened, about 20-30 minutes.

4. Strain the sauce and skim any excess oil off of the top. Taste for seasoning, adjust if necessary.

The Grand Finale: Assembly.

The best part before the real best part: putting it all together.


-1 head bibb lettuce

-Quinoa filling


-Sun-dried tomato sauce


1. Lay out lettuce leaves on a plate or cutting board. Remove the hard bottom of each leaf.

2. Place roughly 1 tablespoon quinoa, 1 teaspoon of guacamole, and 1 teaspoon of sauce onto each piece of lettuce.

3. Roll your wraps, being careful not to tear the sides.

4. Enjoy your perfectly prepared meal! Look at you go, you're a true professional.

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