Crunchy Rendang Vegetable Lettuce Wraps
Crunchy Rendang Vegetable Lettuce Wraps
SERVES 4-5
15 MINS PREP
COOKS IN 12 MINS
This is one of our favourite healthy meal ideas. You can have it as with rice for a main, or serve the vegetables in lettuce as a delicious starter.
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Tailored to Taste
I love the flavours and textures of the Chinese-style lettuce wraps - and they are healthy and vegan too, so make a great light meal. They are also really great as part of an Asian meal or as an appetisers.
Ingredients
- 1 pack of The Spice Tailor Indonesian Rendang
- 1 head romaine lettuce or ½ iceberg lettuce, leaves left whole
- 120g shiitake mushrooms, sliced
- 100g firm tofu, chopped
- 100g water chestnuts, chopped
- 100g carrots, finely diced or grated
- 75g sweetcorn nibs
- 50g green beans, cut into ½ cm lengths
- 1-2 tbsp veg oil
- Salt or soya sauce to taste
Method
- Cook the Rendang spices and sauces as per the instruction on the pack until you reach a dry consistency.
- Meanwhile, in a wok or large frying pan, heat the oil and gently brown the tofu for 1 minute. Add the mushrooms and cook until browned. Add a small splash of soya sauce and simmer for another minute.
- Add the rest of the vegetables and stir-fry for 2-3 minutes.
- Remove the chilli and other whole spices from the Rendang sauce and stir into the vegetables.
- Spoon into the lettuce leaves and serve garnished with some julienned carrot.
Tailored to Taste
I love the flavours and textures of the Chinese-style lettuce wraps - and they are healthy and vegan too, so make a great light meal. They are also really great as part of an Asian meal or as an appetisers.
Ingredients
- 1 pack of The Spice Tailor Indonesian Rendang
- 1 head romaine lettuce or ½ iceberg lettuce, leaves left whole
- 120g shiitake mushrooms, sliced
- 100g firm tofu, chopped
- 100g water chestnuts, chopped
- 100g carrots, finely diced or grated
- 75g sweetcorn nibs
- 50g green beans, cut into ½ cm lengths
- 1-2 tbsp veg oil
- Salt or soya sauce to taste
Method
- Cook the Rendang spices and sauces as per the instruction on the pack until you reach a dry consistency.
- Meanwhile, in a wok or large frying pan, heat the oil and gently brown the tofu for 1 minute. Add the mushrooms and cook until browned. Add a small splash of soya sauce and simmer for another minute.
- Add the rest of the vegetables and stir-fry for 2-3 minutes.
- Remove the chilli and other whole spices from the Rendang sauce and stir into the vegetables.
- Spoon into the lettuce leaves and serve garnished with some julienned carrot.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Indonesian Rendang
Deliciously warming and full-bodied, this curry is richly flavoured with a carefully selected mix of ingredients. Perfect slow-cooked with beef, but also delicious with chicken, mushrooms, tofu, aubergine, lamb or duck.
