These lettuce cups are a punch of bold plant-based flavor, texture, and nutrition. What’s more, they make a great quick meal for when you are short on time!
How to make Teriyaki Mushroom Lettuce Cups
Ingredients
- 1 batch of Homemade Teriyaki Sauce
- 4 cups shiitake mushrooms (or other mushrooms of choice, sliced)
- 2 cups organic red bell pepper (seeded and diced)
- 4 medium garlic cloves (minced)
- 1 tbsp fresh ginger (peeled and minced)
- 8 leaves of butter lettuce
- 2 cups organic quinoa (cooked)
- ½ cup green onions (sliced)
- ¼ cup cilantro (optional chopped)
- ¼ cup peanuts (optional chopped)
Directions
- Make the teriyaki sauce and set aside.
- Heat a large stovetop pan over medium-high heat. Add the mushrooms and peppers, cooking until they’re tender, about 5 minutes. Add 1–2 tablespoons of water as needed to deglaze the pan.
- Stir in the garlic and ginger, cooking for an additional minute.
- Pour the teriyaki sauce over the vegetables and cook to warm through, about a minute.
- Spoon the cooked quinoa into the lettuce cups, followed by the mushroom mixture. Sprinkle with green onion and optional cilantro and peanuts.
Note: We have also used a mix of shiitakes and creminis, but most mushrooms will work. You’ll need about 4 cups total. Keep in mind, these will cook down to about half.
Leftovers heat up nicely too- nice for several lunches (if they last that long).
You can swap out the Quinoa and serve the Teriyaki Mushrooms over brown rice to make it a little more hearty, but if going grain-free, feel free to leave it out. Or try another kind of rice, like black rice, basmati rice.
Homemade Teriyaki Sauce
Ingredients
- 3 tbsp tahini
- 4 tbsp organic tamari (reduced-sodium, or coconut aminos)
- 3 tbsp organic rice vinegar
- 3 tbsp maple syrup (or date paste, link in Chef’s Notes)
- 1 ½ tbsp gochujang (optional or sriracha)
- 1 ½ tsp garlic powder
- 1 ½ tsp onion powder
- 1 tbsp water
Directions
- Mix all ingredients together in a medium bowl.
- Taste for additional ingredients of your choice (more gochujang for spice, more rice vinegar for acid, or more garlic or onion powder for pungency).
