These delicious vegan lettuce wraps are filled with a savory filling of quinoa, mushrooms, carrots, green peas, and tangy peanut butter sauce! This gluten-free and oil-free recipe is perfect for meal prepping and it's ready to eat in 30 minutes!
Combine 1 cup of uncooked quinoa with 2 cups of water in a medium saucepan. Bring it to a boil and then cover it and reduce the heat to low. Let it cook for 15 minutes. (Start cooking the onions while the quinoa is cooking) Take it off the heat and let it sit for 5 minutes. Use a fork to fluff the quinoa and then put it aside until it's time to add it to the pan with the veggies.
In a large pan over medium heat, saute the diced onions in vegetable broth until they're soft and translucent. Add the minced garlic and grated ginger and let it cook for 1 minute. Add more broth to the pan if it gets too dry.
Add the mushrooms, red pepper, and frozen mixed vegetables to the pan. Cover and cook for 10 minutes. Take the lid off and let it cook for 5 more minutes or until all of the liquid evaporated.
In a small bowl, whisk together the tamari, peanut butter, hot sauce, rice vinegar, maple syrup, and lime juice until smooth.
Add the cooked quinoa to the pan with the veggies and then drizzle the peanut butter sauce over the top. Stir to combine.
Spoon a hearty scoop of the filling into a lettuce leaf and garnish with green onions.
Use pre-rinsed quinoa or make sure to rinse it before you cook it or it will taste bitter.
If you buy a large knob of ginger to make this recipe, you can peel it, chop it into small pieces, and freeze the rest of it to use for future recipes. Ginger is much easier to grate when it's frozen and it lasts a lot longer!
Store the lettuce leaves in a crisper box or wrapped in damp paper towels in a reusable bag to keep them fresh.
Store leftover filling in an airtight container in the fridge for 3-4 days or freeze it for a future meal.