nutritional information

Per 2 wraps:

  • Calories: 131
  • Protein: 8 g
  • Total Fat: 6 g
  • Saturated Fat: <1 g
  • Carbohydrates: 13 g
  • Cholesterol: 0 mg
  • Sodium: 158 mg
  • Fiber: 5 g
  • Sugar: 6 g
Vegan

Black Soybean and 
Hoisin Lettuce Wraps

Black Soybean and Hoisin Lettuce Wraps

Serves 6

30 minutes or fewer

In Japan, black soybeans cooked in a sweet syrup (kuromame) are eaten as part of osechi ryori, the customary New Year’s meal. Black soybeans can be found at Asian markets and some specialty health food stores; if you can’t find them, substitute regular black beans.
  • 1 Tbs. toasted sesame oil
  • 10 oz. cremini mushrooms, quartered
  • 1 large red bell pepper, chopped (1⅔ cups)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 Tbs. grated fresh ginger
  • 1 15-oz. can black soybeans, drained and rinsed, or 1½ cups cooked black soybeans
  • 2 Tbs. hoisin sauce
  • 2 Tbs. rice wine vinegar
  • 1 Tbs. sriracha sauce
  • 12 leaves butter lettuce, washed and dried (from 1 head)
  • 2 Tbs. finely sliced green onions

1. Heat oil in skillet over medium-high heat. Add mushrooms and bell pepper, and sauté 8 to 10 minutes, or until mushrooms have released their juices and begin to brown.

2. Add garlic and ginger, and sauté 
30 seconds. Add soybeans, hoisin, vinegar, and sriracha, and sauté 2 to 3 minutes, or until soybeans are heated through and mixture is well combined.

3. Remove from heat, and scoop 1/4 cup soybean mixture into each lettuce leaf. Sprinkle each wrap with green onions, and serve immediately.

December 2013 p.70

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comments

blk bean hoison lettuce wraps

Rosie - 2014-03-13 15:05:02

Super delish! We finished it all in one night. I stay away from soy -- so used regular black beans and it was just perfect.

P. Durrani - 2014-02-18 18:16:22

Lettuce wraps

Mike - 2014-01-24 00:41:27

Made these for New Years Eve an they were a hit! I did not have mushrooms so I put in celery and carrots. Used black beans instead of soy and a gluten free teriyaki instead of the hoisin. I've since made them following the exact recipe and they're amazing! Great base to add whatever veggies you have on hand!

Shelly - 2014-01-16 17:40:58

I tried this recipe for Thanksgiving, and it got rave reviews from my family. They requested it again for Christmas! The only modification I made (because I couldn't find black soybeans) was to use one package frozen green edamame soybeans and one can black beans, drained and rinsed. This recipe is savory and delicious, and even better the next day when the flavors blend.

Jenny S. - 2013-12-26 20:11:44