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Teriyaki-style vegan 'chicken' lettuce cups recipe
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8 ratings
Liven up your midweek meals with this fun and fresh vegan teriyaki-style dish made with meat-free chicken-style pieces. See method
Ingredients
- 100g rice vermicelli noodles
- 2 tbsp reduced-salt soy sauce
- 1 tbsp soft brown sugar
- 1 small garlic clove, finely crushed
- 1 tsp freshly grated ginger
- 1 tbsp vegetable oil
- 1 x 200g pack meat-free chicken-style pieces
- 2 Little Gem lettuce, leaves separated
For the pickles
- 1 medium carrot, peeled into ribbons
- 5cm piece cucumber, cut into 1cm chunks
For the dressing
- 3 tbsp rice vinegar
- 1 tsp caster sugar
- 1 tsp toasted sesame seeds
If you haven't got rice noodles, try wholewheat instead
Each serving contains
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Energy
1165kj
278kcal
14%
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Fat
10g
14%
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Saturates
1g
6%
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Sugars
8g
9%
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Salt
1.2g
20%
of the reference intake
Carbohydrate 30.7g
Protein 16g
Fibre 2.7g
Method
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Mix all the ingredients for the pickles together and set aside.
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Place the noodles in a bowl, cover with boiling water and leave to stand for 3 mins. Drain, rinse with cold water and set aside.
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Whisk together the soy sauce, brown sugar, garlic and ginger to make the teriyaki. Heat the oil in a large wok or frying pan over a high heat. Add the chicken-style pieces and cook to pack instructions. Pour over the teriyaki and cook for a further 2-3 mins, tossing frequently, until bubbling.
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Fill the lettuce leaves with noodles and top with the teriyaki ‘no-chicken’, drained pickles and scatter with spring onions and sesame seeds. Drizzle with any remaining pan juices.
See more Vegan recipes