Vegan Keto Peanut Mushroom Wraps
Savory sautéed mushrooms coated in peanut butter and coconut aminos, served in lettuce wraps with fresh vegetables, peanuts, and cilantro. Low-carb, vegan, and packed with plant-based protein. Quick weeknight meal that doubles as a salad base.
Ingredients
- 1 cup mushrooms, chopped
- 2 tablespoons coconut aminos
- 1 tablespoon coconut oil
- 2 tablespoons peanut butter
- 2 cloves garlic, chopped
- 2 each radish, chopped
- 1 each carrot, chopped
- 1 head romaine lettuce
- cilantro, for garnish
- 2 tablespoons peanuts, for garnish
- avocado(optional)
Instructions
- 1
Chop garlic.
- 2
Melt coconut oil in a pan, add garlic.
- 3
Cook on medium-low for 3-4 minutes.
- 4
Add mushrooms and saute for 5-7 minutes.
- 5
Add coconut aminos and peanut butter, cook on low for 5 minutes, stirring gently to avoid burning the peanut butter.
- 6
Chop radishes, carrots, and separate lettuce leaves.
- 7
Fill lettuce leaves with mushroom mixture and vegetables.
- 8
Garnish with peanuts and cilantro.
- 9
Top with avocado if desired.
Tips
Use low heat when cooking peanut butter to prevent burning and maintain nutty flavor.
For thin, crispy vegetables, use a mandolin slicer.
Recipe works equally well as a lettuce wrap or deconstructed salad.
Good to Know
Mushroom filling keeps refrigerated for 3-4 days in an airtight container. Assemble wraps fresh to prevent lettuce from wilting.
Prepare mushroom mixture up to 1 day ahead. Chop vegetables and store separately. Assemble wraps just before serving.
Serve immediately while mushroom filling is warm and lettuce is crisp. Arrange wraps on a platter with garnishes on the side for self-assembly.
Common Mistakes
Use low heat when adding peanut butter to avoid scorching and bitter flavor.
Don't overcook mushrooms; they should be tender but still hold their shape.
Keep lettuce leaves whole and chilled so they hold the filling without tearing.