![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
These hearty vegan lettuce boats are slightly sweet, full of healthy vegetables, and mixed with just the right amount of sesame peanut sauce to make it amazing!
| Dr Mark Hyman |
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| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
-4
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Ingredients
- 3/4 cup walnuts I used 1 cup
- 2 Tbs olive oil
- 1 medium red bell pepper seeded and finely chopped
- 2 scallions I used a leek
- 1 large kale leaf stemmed and finely chopped
- 1 tsp toasted sesame oil
- 2 Tbs gluten free tamari or coconut aminos for soy free
- 1 Tbs almond butter or peanut butter
- 1 Tbs orange juice
- salt and pepper
- 6 large bibb lettuce leaves
- 3 Tbs chopped fresh cilantro
- 1/4 shredded red cabbage optional
Ingredients
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Instructions
- Pulse the walnuts in a food processor until finely chopped. Drizzle 1 Tbs of the olive oil in toward the end of grinding to moisten the walnuts; the consistency should look like ground meat when done.
- Heat the remaining 1 Tbs oil in a medium cast-iron pan. After a minute all the bell pepper, scallions, and kale. Cook until the pepper is soft and the kale wilts, 3-4 minutes.
- Add the sesame oil, tamari, nut butter, and orange juice. Stir until well mixed.
- Add the walnut mixture, stir to combine, and season to taste with salt and black pepper.
- Turn off the heat and let the mixture cool briefly. Spoon the filling into individual lettuce leaves and garnish with the cilantro and serve immediately. If not eating right away, store the walnut mixture in the refrigerator, separate from the lettuce. Fill the boats right before serving so the lettuce stays crisp.
- Nutritional analysis per 1 lettuce boat: 176 cal., 16 gr fat, 2 gr fiber, 6 gr protein, 6 gr carbs