• Kylie

Satay Lettuce Wraps

Don't you love to sit around a table and chat while you fill your plate with just the right goodies from the spread before you! Well here is a meal that makes that table-time banter even better. The tasty satay flavour and fresh vegetables have all the best of Indonesian cuisine.

Serves 4

vegan, dairy-free, gluten-free


1/3 cup natural peanut butter

1/8 cup tamari (gluten-free)

1/8 cup apple cider vinegar

1/4 cup water

2 Tbsp sriracha

1 knob of ginger, grated

1 clove garlic, crushed

3 Tbsp maple syrup

400g satay flavoured tofu, cut into strips

8 large lettuce leaves, washed

1/2 red capsicum, sliced

1 carrot grated

1 cucumber, sliced into sticks

8 mushrooms, sliced or 190g tin of champignon mushrooms

1 cup bean sprouts

8 snow peas, cut into slices

1 lemon, quartered

8 coriander springs


Step 1 - In a small bowl, mix the peanut butter, tamari, vinegar, water, sriracha, ginger, garlic and maple syrup until well combined. Set the peanut sauce aside.

Step 2 - Lightly fry the satay tofu strips.

Step 3 - Arrange the lettuce leaves and other vegetables on a serving platter along with the tofu strips and peanut sauce.

Step 4 - Each person can take a couple of lettuce leaves like a bowl and fill with the tofu, vegetables and herbs of their choice and top with a couple of spoonfuls of satay sauce and a drizzle of lemon. Wrap the lettuce parcel like a roll and enjoy the crunch!

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