Thai Basil Lettuce Cups (Vegan!)
Usually when you buy Thai Basil at the Asian market, it comes in a giant bag. I had leftover basil from my Rad Thai Salad, so I got to work and developed this recipe! It’s so easy to make and tastes so complex and amazing. Try this at home and let me know what you think - you won’t be disappointed! If you’re looking for a heartier meal, this is also delicious over rice. Enjoy!
Ingredients.
1 Package of Beyond Meat, (Their Ground “Meat”) or 1 Package of Extra Firm Tofu, Drained and crumbled
1/4 Onion, diced
2 Cloves of Garlic, minced
1/2 Red Bell Pepper, thinly sliced
2 Thai Chilis or Serrano Peppers (only 1 if you can’t handle the heat!), minced
1 Tbs Coconut Aminos (or Fish Sauce if not veg)
2 Tbs Low-Sodium Soy Sauce
2 Tbs Maple Syrup
1 Tsp Ground Ginger
Salt and Pepper to taste
1 Cup Thai Basil Leaves
1 Head of Bib or Butter Lettuce
Method.
Step 1.
Heat oil over medium heat. Add in your onion and garlic and cook until translucent. Then add in your red bell pepper and cook until everything is softened (about 3 more minutes).
Step 2.
Turn the heat up to medium-high. Push your veggies to the side of the pan and drop in your beyond meat or crumbled tofu. Break up a bit, and then leave undisturbed to get the edges caramelized, about 2 minutes. Sprinkle with salt, pepper and ground ginger. Stir to get everything incorporated and allow to brown for about 5 more minutes.
Step 3.
Lower heat to medium-low. Add in your chilis. In a small bowl stir together coconut aminos, soy sauce, and maple syrup and pour into the pan. Sauté for an additional 2 minutes until the sauce has thickened and everything is glossy.
Step 4.
Turn off the heat and stir in your thai basil, allowing the residual heat to lightly wilt the leaves.
Step 5.
Serve in lettuce cups, or over rice, and enjoy! Also delicious with a squeeze of lime!