Vegan Korean-Style BBQ Lettuce Tacos
CATEGORIES
INGREDIENTS
- Cooking Time: 5-7 min.
- Servings: 4
- Preparation Time: 10 min.
- Tangy Red Cabbage Slaw (recipe below):
- - 3 Tbsp. Brown Rice Vinegar
- - 1 Tsp. 100% Maple Syrup
- - 1 Tsp. Minced Garlic
- - 1/2 Tsp. Hot Sauce of your choice
- - 1/2 Tsp. Salt
- - 1/8 Tsp. Pepper
- - 3 Cups Red Cabbage (thinly sliced)
- - 1/2 Cup of Carrot (grated)
- - 1/4 Cup Red Radish (sliced into thin rounds)
- Wraps:
- - Romaine Lettuce (leaves whole)
- Filling:
- - 1 Package Ancient Harvest Organic Quinoa with Sea Salt
- - 1/3 Cup Korean BBQ sauce (of your choice)
- - 1 Small Container Mushrooms
- - 1 Medium Onion( Sliced)
- - Green Onions (sliced)
- - 2 Fresh Limes
- - Fresh Cilantro
- - Brown Sesame Seeds
DIRECTIONS
- In a large mixing bowl, whisk together brown rice vinegar, maple syrup, garlic, hot sauce, salt and pepper.
- Add cabbage, carrots, and radish and stir together until everything is coated. Refrigerate until ready to serve.
- In the meantime, sauté onions and mushrooms until cooked. Toss in Korean BBQ sauce and continue cooking until caramelized.
- Prepare Quinoa according to packet instructions and add a squeeze of lime juice and fresh cilantro.
- To Serve:
- Place a lettuce leaf on your plate and layer inside with quinoa and mushroom/onion mixture. Top with tangy red cabbage slaw
RECIPE BACKSTORY
Straight from the Orthodontists mouth we have a vegan/vegetarian option that is packed with vitamins, minerals, and just enough sweet, spicy and crunchy to be incredibly satisfying. If you feel you are missing out on that crunch-factor with braces on, this is one of the tastiest ways to rectify that. This recipe was made with our vegetarian and vegan friends in mind, but if you are a carnivore, feel free to add some steak or chicken in with the mushrooms and onions when they are cooking.