Kevin’s Vegan Lettuce Wraps

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Modern Meat presents to you: Veganuary Inspiration! Kevin Lohnes, production manager at Modern Meat, has created and shared these mouthwatering vegan lettuce wraps.

Just like you, we at Modern Meat are having lots of fun in the kitchen creating delicious vegan meals. Our production manager, Kevin Lohnes, has been killing it and we wanted to share his latest recipe with you. Kevin created these amazingly healthy and veggie-packed Vegan lettuce wraps, which are simple to create and will surely satisfy your taste buds.

Serves: 2

Before you get cooking, meet Kevin!

 

 

Favourite Modern Meat product:
Crabcake

How often do you currently consume animal products?
Very often.

On a scale of 1-5, how intimidated do you feel entering Veganuary?
1

What intimidates you most about going fully vegan for one month?
Having the time to plan out and cook my meals.

On a scale of 1-5, how intimidated do you feel entering Veganuary?
3

What excites you most about going fully vegan for one month?
The challenge of cooking great food with substitute products I haven’t used before and the health benefits.



Ingredients for Vegan Lettuce Wraps


  • White Onion, diced, 1 3/4 cup
  • Shitake Mushroom, diced, 1 1/4 cup
  • Celery, diced, 1 1/2 cup
  • Carrot, grated, 1 2/5 cup
  • Broccoli, 1 1/2 cup
  • Ginger, 25 grams
  • Garlic, 30 grams
  • Sesame oil, 2/5 cups
  • Canola oil, 1 tablespoon
  • Salt, 2 tablespoons
  • Pepper, 2 tablespoons
  • Lemon Juice, 1 tabelspoon
  • Lime Juice, 1 tablespoon
  • Orange Juice, 1 tablespoon
  • Soy Sauce, 2/5 cups
  • Cornstarch, 10 grams
  • Water, 40 mL
  • Roasted Cashews, unsalted, 2/3 cup
  • Iceberg Lettuce

Instructions

  • Begin by peeling, cleaning, and small dicing all your veg and keep it separated in piles. I like to shred the carrot on a cheese grater as a time saver.
  • Now mince your garlic and ginger while placing a large pan on medium-high heat. It is important to take the time to build the flavors one level at a time.
  • Start with your canola and sesame oils heating up in the pan. The canola raises the smoke point of the sesame oil, otherwise, it will burn.
  • Add your onion and sautée until the edges begin to brown.
  • Now add your mushroom and continue to sautee until they shrink in size and look wet.
  • Now add your celery, ginger, and garlic.
  • Once the garlic starts to color add the rest of the veg.
  • Add salt and pepper and sautee for about a minute, tossing to evenly distribute all the veggies.
  • Now add the citrus juices and deglaze the pan while reducing the juice.
  • Reduce by half and add the soy and reduce by 1/3rd to half depending on how saucy you like it.
  • As the sauce is reducing, the steam released should finish cooking the broccoli and carrot.
  • While the sauce is reducing mix the cornstarch slurry making sure to break up any lumps. You can always add more slurry or less to control the consistency of the sauce.
  • Drizzle in the slurry while agitating the sauce to prevent the slurry from thickening in one spot.
  • While you cook out the slurry for a couple of minutes, add the sriracha and incorporate.
  • Divide finished sautee in two bowls and sprinkle with chopped cashews.
  • Cut the iceberg lettuce head in half, separate the layers, and stack on a plate beside the filling.

About the author

Kevin Lohnes

Kevin Lohnes

Kevin is a Red Seal certified Chef who has been cooking for over 20 years. He did his apprenticeship at the Hilton and has since worked and lived on a nine-hole golf course and resort in Kelowna called 'Lake Okanagan Resort.' He spent eight years with Joey Restaurant Group and was Executive Chef at Hook Seabar in English Bay. He has loved meat throughout his career and always will, but he does believe in eating less meat and getting more creative with cooking Vegan. "I can only imagine how hard it was to live the Vegan lifestyle 5 or 10 years ago. Now there are so many options and substitutes out there." He looks forward to being Vegan even temporarily, as it will expand his knowledge and help him in his current role as Production Manager for "The Modern Meat."

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