Curried Plant Based Meat Lettuce Wraps with Vegan Aioli
Tender bites of plant-based meat are tossed in a vegan garlic aioli and wrapped in a fresh romaine lettuce leaf. The Chick'un salad is garnished with sweet bits of golden raisins, toasted almonds, and local herbs. Alongside you'll find a seasonal green bean and cherry tomato salad topped with local herbs.
Servings
Produce
Red Onion (Organic)
1 0.5 Small
Celery (Organic)
5 2.5 oz
Romaine lettuce (Organic)
14 7 oz
Green Beans
8 4 oz
Cherry Tomato
6 3 oz
Cilantro (Organic)
0.25 0.13 oz
Chives
0.25 0.13 oz
Parsley (Organic)
0.25 0.13 oz
Protein & more
Almond slices
0.75 0.38 oz
Golden Raisins
1 0.5 oz
Plant-Based Meat
1 0.5 Package
Pantry items
Olive oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Coriander powder
2 1 tablespoon
Turmeric, ground
2 1 teaspoon
Cumin powder
1.5 0.75 teaspoon
Mustard powder
.5 0.25 teaspoon
Ground ginger
.25 0.13 teaspoon
Cayenne powder
.25 0.13 teaspoon
Garlic aioli, vegan
Minced Garlic
2 1 Clove
Dijon mustard
1 0.5 teaspoon
Mayonnaise, vegan
4 2 tablespoon
Prep ahead (optional)
a. ¼” dice celery. b. Slice cherry tomatoes in half. c. ¼” dice red onion. d. Remove and compost green bean ends; snap beans bite-sized. e. Mince chives and cilantro leaves and tender stems. f. Rough chop parsley leaves. g. Separate romaine lettuce leaves; leave whole.
Instructions
1
Prep plant based meat (start boiling water for step 2a now):
a. Season plant based meat with ½ tsp salt and curry spice mix. Set aside.
b. In a large sauté pan over high heat, add almond slices. Toast until golden, about 1-2 minutes. Watch closely! Remove from pan and set aside.
c. In the same sauté pan over medium-high heat, add 1 tbsp olive oil. Add plant based meat and saute for about 2 minutes.
d. Add to a large bowl and set aside to cool.
2
Make green bean salad:
a. In a medium saucepan over high heat, add 4 cups water and 1 tsp salt. Cover and bring to a boil.
b. Meanwhile, fill a medium bowl with ice water. Set aside.
c. Add green beans (snap off stem, snap beans bite-sized) to boiling water. Cook 2-3 minutes.
d. Drain and immediately add green beans to ice water for 2-3 minutes. Drain and add green beans back to the now empty medium bowl.
e. Add cherry tomatoes (slice in half), Italian parsley (rough chop leaves), and ¼ tsp salt. Toss gently to combine. Set aside.
3
Assemble plant based meat salad:
a. Add chives (finely mince) to vegan garlic aioli. Stir well to combine.
b. To bowl with plant based meat, add red onion (¼” dice), celery (¼” dice), cilantro (mince leaves and tender stems), golden raisins, and vegan garlic aioli.
c. Toss to combine and coat mix in aioli.
4
Serve:
a. Fill each romaine lettuce leaf (leave whole) with a spoonful of plant based meat salad. Garnish with toasted almonds.
b. Serve green bean salad alongside.
Chef's notes
Meat-eaters can make this recipe with chicken. However, we do encourage you to try the plant-based product. Switching to a plant-based diet at least a few times a week is an excellent way to support the environment.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX