Easy Vegan Lettuce Wraps

I did it! I moved to Los Angeles from Boston last week and it finally feels real. I was nervous to say the least. I’ve always been a New England girl. I love the snow, apple picking, fall foliage, all things pumpkin, but it was time to go. My older sister lives here and I used to visit on my spring breaks from college. Then, my mom and I started coming here for Christmas. Every time I come out to visit I ask myself why I don’t live here. So as soon as I finished my dietetic internship, I got my plane ticket and away I flew.

I’m living at my sister’s and paying rent by cooking our meals. Our budget is a little bit tight right now, so my next few recipes will definitely be easy on the wallet. I got to check out the new 365 by Whole Foods store and it was awesome! Very affordable and fully equipped with its own vegan restaurant inside. I think I like LA : )

This recipe combines a few staple pantry items with some fresh produce for an easy and hearty crowd pleaser. Check out the video for a quick tutorial on how to make it!

Vegan Lettuce Wraps

First, chop the pepper, onion, and garlic.

Vegan Lettuce Wraps

Next, heat olive oil in a skillet over medium heat. Add the pepper, onion and garlic and sautee until the veggies are soft and the onions are translucent.

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Once the veggies are softened, add the lentils and water. Increase the heat to bring to a strong simmer and cover until the lentils are cooked and the water is absorbed.

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Once the lentils are cooked and the water is absorbed, add the can of tomatoes, soy sauce, apple cider vinegar, maple syrup and a few dashes of hot sauce.

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Cook uncovered on medium/high heat until the water has reduced and the mixture has thickened.

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Add to your lettuce leaves and squeeze some limes over those little guys. This could be topped with some fresh radishes, apples, or cabbage for an added crunch. For a creamy addition, try yogurt or one of my faves, tahini. Enjoy!

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