Asian Lettuce Wraps
Glazed Pineapple
Ingredients
- 2 (10-oz) pkg frozen veggie crumbles
- 1 jalapeño pepper, seeded and minced
- ½ tsp salt
- 2 Tbsp olive oil
- ½ cup vegan ginger sesame vinaigrette
- 2 Tbsp lime juice
- 1 cup shredded carrots
- 1 cup chopped English cucumber
- ½ cup chopped fresh cilantro
- 2 heads Bibb lettuce, leaves separated
Instructions
- Cook crumbles, jalapeño, and salt in hot oil in a large skillet over medium-high heat 5 to 6 minutes until thoroughly heated, stirring often.
- Meanwhile, combine vinaigrette and lime juice. Combine carrots, cucumber, and half of vinaigrette mixture; set aside.
- Stir remaining half of vinaigrette mixture into skillet; cook 1 minute. Stir in cilantro.
- Serve crumbles mixture in lettuce leaves; top with carrot salad.
Side Dish Ingredients
- 1 (1.25-lb) container peeled pineapple
- 2 Tbsp organic brown sugar
- 2 Tbsp lime juice
- 1 Tbsp agave nectar
Side Dish Instructions
- Preheat oven to 450°F. Cut pineapple crosswise into ½-inch-thick slices. Cut slices in half, if desired.
- Stir together sugar, lime juice, and agave in a bowl. Add pineapple; toss. Spread in a single layer on a foil-lined rimmed baking sheet.
- Bake 8 to 10 minutes or until pineapple begins to brown.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
253
|
76
|
329
|
| Fat (g) | 17 | 0 | 17 |
| Sat. Fat (g) | 2 | 0 | 2 |
| Protein (g) | 23 | 1 | 24 |
| Carb (g) | 6 | 20 | 26 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 749 | 2 | 751 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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- Seven Dinner Menus
- Matching Grocery List
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