Hannah Fact; I used to hate mushrooms. The smell, the texture, the taste, all of it. I thought they were weird and I was so not a fan. But so when I read online that mushrooms were a good alternative to meat in recipes where it is minced, I completely ignored it for a solid six months.
Then I had a craving. You know, those cravings that cannot be satiated until you have the closest thing possible? Yeah, one of those.
I used to eat PH Chang’s when I was in high school because it was a ‘special occasion’ restaurant so we only ever ate there a couple times a year. Then I graduated, got a good job, and while it was still a ‘special occasion’ place I ate there more often. But honestly? I’ve never had anything on their menu other than the lettuce wraps. Don’t judge me, they’re so good!
But to cut this short, I used to hate mushrooms until I had an intense craving for PF Chang’s lettuce wraps and I broke down and now they’re my favorite.
I should probably move on now.
Vegan PF Chang’s Lettuce Wraps
4 tbsp sesame oil
5 cremini mushrooms
1 onion, chopped small
3 cloves garlic, minced
1 can water chestnuts, minced
1 carrot, shredded
1/4 cup hoisin sauce
1/2 cup soy sauce (I prefer reduced sodium)
1 head romaine lettuce
1 avocado, sliced
So we’re going to start with prepping. Shred the carrot and chop the veggies. I would suggest for keeping your kitchen slightly clean, put your mushrooms, onion, garlic, and carrot in one bowl. For the lettuce, cut the leafy bits off, roughly taco shell sized, rinse, and set aside. Side note, you can chop and save the rest for salad or for putting on tacos!
Yay! We’re cooking now! Start off with 1 tbsp of sesame oil in a medium to large pan. Add your veggies and cook until the onion has become translucent. Add in your tofu and remaining marinade and cook until hot.
Serve up with romaine wraps and slices of avocado for a PF Chang’s experience that is completely plant based and cruelty free!