Thai Peanut Lettuce Cups


Thai Peanut Lettuce Cups

Prep Time 5 mins
Cook Time 7 mins
Total Time 12 mins
Course Dinner, Lunch
Servings 2 servings
Calories 486 kcal


  • 3 medium Baby Carrots peeled and grated
  • 1/4 head red cabbage grated
  • 2 heads bibb lettuce all leaves removed
  • 1 c Longeve crumbles (or TVP)
  • 1 c boiling water to cover
  • 4 Tbsp low sodium soy sauce or tamari
  • 3 Tbsp peanut butter
  • 4 Tbsp PB2
  • 4 Tbsp water
  • 1 Tbsp rice wine vinegar
  • 2 Tbsp maple syrup
  • 1 Tbsp miso
  • 1 tsp dried ginger (or 2 tsp fresh)
  • 1 Tbsp chili garlic sauce (to taste)
  • 1 Tbsp sesame oil


  • Set your grated carrot and cabbage aside in separate bowls.
  • In a medium bowl, add your Longeve crumbles and top with boiling water just to cover and set aside.
  • In a magic bullet or another blender, blend soy sauce (or tamari), peanut butter, PB2, 4 Tbsp water, rice wine vinegar, maple syrup, miso, ginger, and garlic chili sauce. Blend until smooth.
  • In a large skillet, over medium-high heat, add your sesame oil.
  • Drain the remaining water off the Longeve and add your Longeve to the pan, stirring to coat with the sesame oil.
  • Add your peanut sauce and stir until well incorporated.
  • Continue to cook for about 5-6 minutes, stirring occasionally, until thickened.
  • On a large plate, arrange your lettuce, carrots, cabbage, and Longeve mixture. To eat, assemble a lettuce leaf with a little Longeve, carrot, and cabbage. Top with sriracha if you so choose and enjoy!



Nutrition Facts
Thai Peanut Lettuce Cups
Amount Per Serving
Calories 486 Calories from Fat 198
% Daily Value*
Fat 22g34%
Carbohydrates 40g13%
Fiber 9g38%
Protein 32g64%
* Percent Daily Values are based on a 2000 calorie diet.
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