Facebook Crunchy Rendang Vegetable Lettuce Wraps Recipe | The Spice Tailor

Crunchy Rendang Vegetable Lettuce Wraps

I love the flavours and textures of the Chinese-style lettuce wraps - and they are healthy and vegan too, so make a great light meal. They are also really great as part of an Asian meal or as an appetisers.
  • 4-5serves
  • 15mins prep
  • 12mins cook
I love the flavours and textures of the Chinese-style lettuce wraps - and they are healthy and vegan too, so make a great light meal. They are also really great as part of an Asian meal or as an appetisers.
Made with
Indonesian Rendang

Indonesian Rendang

Share with friends

Ingredients

  • 1 pack of The Spice Tailor Indonesian Rendang
  • 1 head romaine lettuce or ½ iceberg lettuce, leaves left whole
  • 120g shiitake mushrooms, sliced
  • 100g firm tofu, chopped
  • 100g water chestnuts, chopped
  • 100g carrots, finely diced or grated
  • 75g sweetcorn nibs
  • 50g green beans, cut into ½ cm lengths
  • 1-2 tbsp veg oil
  • Salt or soya sauce to taste

Method

  1. Cook the Rendang spices and sauces as per the instruction on the pack until you reach a dry consistency.
  2. Meanwhile, in a wok or large frying pan, heat the oil and gently brown the tofu for 1 minute. Add the mushrooms and cook until browned. Add a small splash of soya sauce and simmer for another minute.
  3. Add the rest of the vegetables and stir-fry for 2-3 minutes.
  4. Remove the chilli and other whole spices from the Rendang sauce and stir into the vegetables.
  5. Spoon into the lettuce leaves and serve garnished with some julienned carrot.

Related recipes

Keralan Coconut Dauphinoise Potatoes
View Recipe
Satay Cauliflower Citrus Salad
View Recipe
Savoury Korma Bread and Butter Pudding
View Recipe
Spiced Chickpea Wreath
View Recipe
Mushroom “Cheesesteak”
View Recipe
Baked Paneer and Spinach Stuffed Eggplants
View Recipe
Tofu and Mushroom Laksa
View Recipe
Rainbow Protein Salad
View Recipe
Veggie Moussaka with an Indian Twist
View Recipe
Mediterranean Vegetable Tart
View Recipe
Cannellini Bean and Vegetable Curry
View Recipe
Lentil and Jackfruit “Crab” Cakes
View Recipe
Lettuce Wraps with Thai Red Curry Tofu by Anisha
View Recipe
Tofu and Mushroom Korma with Peas and Baby Tomatoes
View Recipe
Vegetable and Paneer Korma with Apricots
View Recipe
Bombay Potatoes
View Recipe
Sweetcorn Cob and Peanut Curry
View Recipe
Karahi Mushrooms with Peas
View Recipe
Paneer and Peppers Karahi
View Recipe
Smoky Aubergine Mash (Bharta)
View Recipe
Vegetable and Lentil Pot Pies with Tomato Chutney
View Recipe
Tofu and Vegetable “Pad Thai” Style Noodles
View Recipe
Chickpea and Vegetable Tajine
View Recipe
Italian-Style Neatballs in a Tomato Sauce
View Recipe
Spicy Buffalo-Style Hot Chickpea Wraps
View Recipe
Loaded Jackfruit Nachos
View Recipe
Roasted Pumpkin Curry
View Recipe
Chickpea and Aubergine Pastries by Carrie
View Recipe
Liz’s Chickpea Masala Pizza
View Recipe
Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce
View Recipe
Tikka Tomato Rice 3 x Ways
View Recipe
Keralan Coconut Vegetable Curry
View Recipe
Indian Street-Food Potato Cakes with Chickpea Chaat
View Recipe
Baked Cauliflower Mac and Cheese
View Recipe
Carrot, Lentil and Spinach Soup
View Recipe
Butternut Squash, Kale and Feta Gratin
View Recipe
Crispy Lentil Fritters
View Recipe
Tandoori Grilled Vegetable Ratatouille with Feta and Herbed Greek Yoghurt
View Recipe
Spiced Veggie Lasagne
View Recipe
Stir-Fried Thai Green Rice Noodles with Vegetables
View Recipe
Tandoori Mushroom, Fig and Goats Cheese and Spinach Salad
View Recipe
Yoghurt Filled Tandoori Baby Potatoes
View Recipe
Vegetable and Goat’s Cheese Naanchiladas
View Recipe
Roasted Squash, Chilli and Goats Cheese Naans
View Recipe
Peas, Beans, Spinach and Sweetcorn Korma
View Recipe
Grilled Halloumi and Aubergine Wraps with Herbed Yoghurt
View Recipe
Aubergine and Spinach Coconut Curry
View Recipe
Spicy Mushroom, Squash and Goat's Cheese Parcels
View Recipe
Elegant Filo Topped Vegetable Curry
View Recipe
Hyderabad Vegetable Biryani
View Recipe
Keralan Coconut Broth with Corn-on-the-Cob and Cannellini Beans
View Recipe
Fiery Goan Aubergine, Potato And French Bean Curry
View Recipe
Tandoori Mushroom Buddha Bowl with Black Rice
View Recipe
Elegant Paneer Terrine in a Tikka Masala Sauce
View Recipe
Peppery Mushroom, Aubergine and Pea Curry
View Recipe
Vegetable and Ricotta Enchiladas
View Recipe
Baked Tofu and Spinach Stuffed Aubergines
View Recipe
Creamy Rogan Mushrooms
View Recipe
Indonesian Aubergine Rendang Curry
View Recipe
Thai Red Pumpkin Curry
View Recipe
Spicy Jackfruit Curry Pizza
View Recipe