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Vegan lettuce wraps with bulgur and firecracker dipping sauce on a white plate.
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5 from 1 vote

Healthy PF Chang’s Vegan Lettuce Wraps

Get your hands on healthy PF Chang’s vegan lettuce wraps with 'meaty' bulgur, the best homemade hoisin sauce, topped with firecracker dipping sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Cuisine: Asian
Diet: Vegan
Servings: 10 wraps
Calories: 94kcal
Author: Denise Perrault

Ingredients

  • 3 cloves garlic minced or pressed
  • 1 tablespoon ginger minced or grated
  • ¼ cup dried porcini mushrooms diced small
  • 1 cup bulgur
  • 2 cups vegetable broth
  • 3 tablespoons vegan hoisin sauce see notes for recipe link
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 8 ounces water chestnuts sliced, 1 an
  • 3 - 4 medium green onions white and green parts sliced
  • 8 - 10 large lettuce leaves separated, rinsed, and chilled
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon chili paste Sambal Oelek or sriracha
US Customary - Metric

Instructions

  • Prep lettuce leaves. Separate a head of lettuce and select the largest, firmest leaves. Rinse and carefully pat the leaves dry. Place them in a shallow dish or plate in the refrigerator until you are ready to serve them.
  • Make hoisin sauce. Follow the instructions for making hoisin sauce. If you are using another sauce, skip this step.
  • Cook the bulgur. Place a medium pot on the stove and set it to medium heat. Add the garlic and ginger and stir them for about 30 seconds. Add the dried mushrooms, bulgur, and vegetable broth. Bring the broth to a simmer, cover the pot, and let the bulgur cook for 15 minutes or until all the liquid is absorbed.
  • Make the sauces. While the bulgur cooks, combine the hoisin sauce, soy sauce, and rice vinegar. Set it aside. Then make the firecracker sauce by combining soy sauce, rice vinegar, and chili sauce. Place this in a small bowl to be served at the table.
  • Finish the filling. Remove the pot from the heat when the bulgur is tender, and the water is absorbed. Stir in the hoisin sauce mixture, water chestnuts, and green onions.
  • Assemble and serve. Spoon the filling into individual lettuce leaves or set the lettuce leaves and filling on the table and let folks make their own. Serve the firecracker sauce on the side.

Notes

  • Store the filling, lettuce leaves, and firecracker sauce separately. The filling will keep for 4 days. You can also freeze it.
  • To reheat the filling on the stove, add a little water or broth to keep it from sticking. You can also reheat the filling in the microwave.
  • Use 3-4 finely chopped button mushrooms instead of dried mushrooms. Add them with the garlic and ginger. Let them Simmer to release their moisture before adding the bulgur and broth.
  • If you can’t make or find hoisin sauce, try vegan oyster or sriracha BBQ sauce as a substitute. 

Nutrition

Calories: 94kcal | Carbohydrates: 20g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 680mg | Potassium: 193mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1571IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg