- 2 teaspoons Spectrum Naturals® Canola Oil
- 1 (320 g) package Yves Veggie Cuisine® Garden Veggie Crumble
- 1 clove garlic, minced
- 2 teaspoons grated gingerroot
- 2 tablespoons hoisin sauce
- 1/2 teaspoon Spectrum Naturals® Sesame Oil unrefined
- 1 pinch dried red chile peppers
- Leaf lettuce
- Toppings:
- 1/2 cup shredded carrot
- 1/2 cup diced English cucumber
- 1/2 cup diced sweet red pepper
- 1/3 cup chopped green onion
- 1/3 cup chopped fresh coriander
- In a large non-stick skillet, heat oil over medium heat. Add Garden Veggie Crumble, garlic and gingerroot. Cook for 2 minutes, stirring occasionally.
- Stir in hoisin sauce and sesame oil. Add chile peppers or pepper sauce, to taste. Reduce heat to low; cook for 5 minutes.
- Place about 3 tablespoons (45 mL) veggie filling on each lettuce leaf. Add toppings. Roll up lettuce.
04/04/2018
recipepes.com
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455 calories
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