“Chicken-less” Veggie Lettuce Cups
Prep the Veggies
  • 1 1/2cup Diced Mushroomsor 7 white button mushrooms with stems
  • 1 1/3cup Diced Zucchinior 1 medium zucchini
  • 2/3cup Diced Jicamaor 1/2 medium sized jicama
  • 1cup Diced English Cucumberor 1 small Persian cucumber
  • 2stalks Diced Scallionsjust use the greens, about 2 tbsp or so
  • 1/3cups Diced Shredded Carrotsit’s easier to start with them small and dice fine
  • 2tbsp Minced Fresh Cilantrotry using some of the stems for add’l crunch
  • 1tbsp Zested Fresh GingerZesting helps release the aromatics better than dicing
Make the Dressing
  • 1/4cup Toasted Sesame OilCan sub Olive oil for a bit less robust flavor
  • 1/3cup Rice Wine & Apple Cider Vinegarsee below for notes
  • 3tbsp Bragg’s Amino Acid
  • 2tbsp Coconut Aminos
  • 1-2tsp Jane’s Mixed up SaltStart with 1 and if it needs more for you, add another
  • 1tbsp Toasted Sesame Seeds
  1. Dice all the veggies and herbs and place is large, glass pyrex dish with a snap locking lid. I like to do this so I can minimize dishes.
  2. Add all the dressing ingredients in the pyrex container and mix well. NOTE: When measuring out the vinegars, you will “half” each vinegar into the 1/3 cup liquid measuring cup. I’m not sure what half of a third is (.166666….?). Anyway, just trust me and do it this way. It helps balanced the acidity of the dish.
  3. Let the veggies marinade in the fridge for a few hours. It’s best overnight and just gets better as the week progresses. Consume in 7 – 10 days for optimum flavor.