I’m working on going full vegan and honestly, I don’t think it will be that difficult. Recently, I’ve been thinking about dishes that I loved and how I can make them vegetarian or vegan. It has been fun and I’ve been thrilled with everything I’ve come up with.

My most recent creation were Vegan Teriyaki Lettuce Wraps. My boyfriend, who is an omnivore, even enjoyed them! I used jackfruit as my meat substitute. I think it would have fooled even the biggest meat lover.

It’s a light, nutritious meal that’s full of flavor! Try it out and let me know what you think!

Jackfruit (Canned)
Lettuce (I used cabbage)
Rice Noodles
Red Cabbage
Shredded Carrots
Bell Pepper
Green Onion
Salt & Pepper
Teriyaki Sauce (I used Trader Joe’s Soyaki)

To prepare the jackfruit, drain and rinse. Boil for 25 minutes. Strain and shred. Add teriyaki sauce, then spread on a cookie sheet. Bake for 15 minutes at 400 degrees.

Boil the rice noodles for 3-4 minutes. This will keep them slightly aldente. Set aside and cool.

Combine shredded carrots and shredded red cabbage. Keep these raw. They had an earthy flavor and crunch to the dish.

In a separate bowl, combined julienned cucumber and bell pepper, sliced green onion, 1 TBSP of cilantro, 2 TBSP vinegar, salt and pepper to taste. Toss lightly.

To assemble, layer the inside of lettuce leaf with noodles, cabbage and carrots, cucumber and pepper slaw, and jackfruit. Add extra teriyaki sauce if you’d like. Enjoy!