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5 from 2 votes

Vegan Thai Sweet Potato And Cauliflower Lettuce Wraps

This vegan thai sweet potato and cauliflower lettuce wraps these healthy and so easy with a creamy-peanut-sauce perfect for weeknight-meal!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3
Calories 616kcal
Author Susan

Ingredients

  • 1 tbsp thai-red-curry paste
  • 2 medium large sweet-potatoes
  • ½ tsp onion-granules
  • 2 tbsp oil
  • ½ tsp garlic-granules
  • 1 cauliflower
  • 1 tbsp soy-sauce(or tamari
  • 2 mini gem-lettuce or 1 large gem-lettuce
  • 250 g firm-tofu

Peanut Sauce

  • 1 tsp red-thai-curry paste
  • 1 tsp maple-syrup
  • 3 tbsp coconut-milk
  • 1 heaped tbsp peanut-butter
  • ½ lime

To Top

  • 2 spring onions, thinly slices
  • sesame-seeds
  • fresh-coriander

Instructions

  • Pre heat oven to 350F. Then peel the sweet-potatoes & cut into 2-3cm cubes. Cut the cauliflower into similar sized pieces & put in a large-roasting tin.
  • In a small-bowl blend together the garlic, oil, onion, thai-red-curry paste & some pepper and salt.
  • Pour the veggies and toss so they're all coated. Pop in the oven for 30-40minutes.
  • Make the peanut-sauce by whisking all the ingredients together in a bowl. Thin with a little water if necessary. Put aside for later.
  • Heat a frying-pan on medium-high heat with 1 tablespoon soy-sauce plus some oil. Using your hands the tofu to the pan.
  • Fry for 5-10minutes, stirring occasionally & cook til tofu is turning crispy and brown.
  • Check the roasted veg. The sweet-potato ought to be tender through along with also the cauliflower crispy and browned.
  • Add into a serving-bowl with the tofu and blend together. Serve with the peanut-sauce, lettuce-leaves and toppings ready to assemble your lettuce-wraps.

Notes

  • You can sub tofu for soya mince or tempeh.
  • Make sure Thai-red-curry paste is vegan.