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Thai Basil Lettuce Wraps Recipe (with Video)

Fish-free, Asian, Gluten-free

Discover our Thai Basil Lettuce Wraps Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 10min


- 1 cup shiitake mushrooms, minced
- 0.5 cup textured vegetable protein, rehydrated
- 1 cup Basil leaves, preferable Thai basil (& you can discard the stems)
- 2 bulbs Shallot, roughly chopped
- 4 clove Garlic, minced
- 2 Bird eye chili pepper, roughly chopped
- 1 Tbs Light soy sauce
- 1 tsp Dark soy sauce
- 1 Tbs Vegan fish sauce
- 1 Tbs Sugar
- 1 Tbs Vegetable oil
- 1 cup White rice, (cooked)
- peanut sauce
- Romaine lettuce, whole leaves, washed and dried
- Sriracha
- Lime
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1. Cook white rice according to instructions on the package. Wash romaine lettuce and set aside to dry.
2. Soak the textured vegetable protein in a bowl with 1 cup of warm water. Drain any excess water after 5 minutes. Prepare the shallots, garlic, and bird eye chili pepper. Mince the shitake mushrooms by hand or add to a food processor. Peel the Thai Basil leaves and set aside. Discard the stems. Combine soy sauce, dark soy sauce, vegan fish sauce, and sugar in a small bowl and set aside.
3. On medium heat, in a nonstick pan, add the vegetable oil. After a few minutes, add the shallots, garlic, and chili pepper. Once the shallots have softened, about 3 minutes, add the mushrooms and textured vegetable protein. Add the sauce and allow it to cook on low to medium heat for about 5 minutes. Finally, toss the Thai Basil in the pan and mix everything well together for about 1 minute.
4. Enjoy immediately. Scoop the mixture over rice on a bed of romaine lettuce. Serve with Sriracha, peanut sauce, and lime.

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