Garden-Fresh Vegan “Prawn” Lettuce Cups

Allergens

N/A

Ingredients

• 1 head iceberg lettuce, leaves separated and rinsed
• 1 cup vegan shrimp substitute (e.g., Quorn, tempeh, or homemade)
• 2 avocados, diced
• 1 red bell pepper, finely chopped
• 1 cucumber, sliced into thin ribbons
• 1/4 cup fresh cilantro, roughly chopped
• 1 tablespoon lime juice
• 1 teaspoon sriracha (optional)
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the vegan shrimp substitute, avocado, red bell pepper, cucumber, and cilantro. Gently toss with lime juice, sriracha (if using), salt, and pepper.
2. To assemble, fill each lettuce leaf with a generous portion of the vegan shrimp mixture. Serve immediately and enjoy!

Chef’s Insight

Using iceberg lettuce adds a satisfying crunch to the dish, while its sturdy leaves make it easy to handle.

Notes

Make sure to select large, sturdy iceberg lettuce leaves for easy handling and presentation.