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Thai Seitan Lettuce Wraps

Thai Seitan-Radish Lettuce Cups

Course Appetizer
Keyword seitan
Servings 4
Author Robin Asbell


  • 2 large shallots peeled
  • 2 cloves garlic peeled
  • 1 large Red Fresno or Jalapeno cored and seeded
  • 8 ounces seitan, mock duck, or tempeh drained and patted dry
  • 1 large carrot peeled and sliced
  • 1 tablespoon avocado oil
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup chopped daikon radish
  • 1 tablespoon tamari
  • 1 tablespoon fresh lime juice
  • 12 small bibb or butter lettuce leaves
  • 1/4 cup fresh cilantro or holy basil coarsely torn
  • roasted cashews, hot sauce


  • In a food processor, with the machine running, drop 2 large shallots in one after the other, then drop in 2 cloves garlic, then drop in 1 large, seeded Red Fresno or jalapeno pepper, until minced. Scrape out into a small bowl. Add seitan or tempeh chunks and 1 large sliced carrot to the processor bowl and pulse until minced.
  • Place a large skillet over medium high heat and drizzle in 1 tablespoon avocado or canola oil. Wait a few seconds, then add shallot mixture and stir. Bring to a sizzle for about a minute, then reduce the heat to medium-low until the shallots are soft and golden. Scrape seitan mixture out of the processor into the hot pan, add 1/2 teaspoon red pepper flakes, and increase the heat to medium. Stir for about 4 minutes to brown the seitan.
  • Meanwhile,chop daikon, then add to the browned seitan, and add 1 tablespoon soy sauce and 1 tablespoon fresh lime juice. Stir just until waterchestnuts are heated through and liquids are absorbed, take off the heat. Sprinkle with 1/4 cup cilantro or holy basil.
    Serve seitan in lettuce cups, and pass roasted cashews and sweet chili sauce on the side.