Thursday, July 23, 2009

Spicy Seitan and Eggplant with Green Tea Rice in Lettuce Wraps

Anything in a lettuce wrap is popular at our house all summer long. I knew I wanted something Asian tonight which is why I made the green tea rice earlier today. Initially I thought of making something like bibimbap. Then I changed my mind and thought of lettuce wraps and ultimately decided to make something that combined both ideas. Many of my recipes come from unorthodox combinations of other recipes and this one is no exception.

The seitan was included for protein, and "meat like" chew. The coconut milk was added to the sauce to make it somewhat creamy and to tame the heat a little on the tongue. I used the full 4 tablespoons of chili garlic sauce and ….. needless to say I needed the “cream” to tame the heat a little. The ginger and garlic provide antioxidants as well as cancer fighting phytonutrients.

This is versatile method that can be used with many different fillings. I plan to make other variations of this throughout the summer.

Spicy Seitan and Eggplant with Green Tea Rice in Lettuce Wraps
Serves 4


2 servings of pressure cooked seitan – mild flavor, cut into ¼ by 1 by 2 inch strips
1 Japanese eggplant, cut into ¼ thick diagonals
1 red onion, slivered
½ tablespoon of liquid aminos
3 cloves of garlic, minced
1 inch of ginger, minced
14 ounces of tomato sauce
¼ cup of light coconut milk
2 – 4 tablespoons of chili garlic sauce (depending on how much your family likes heat)
¼ cup of green onion, sliced
1 cup of green tea short grain brown rice
1 head of red leaf lettuce; cleaned, dried and leaves separated


In a large saucepan combine everything except the rice and lettuce. Heat over low until the eggplant and onion are soft. Cool to approximately 140 degrees before serving so that it doesn’t wilt the lettuce. The cold rice will also help keep the lettuce fresh. You can also serve this filling cold if you want to take it for lunch and don't have access to a microwave.

To serve, place a little cold rice on the lettuce leaf and top with the spicy seitan and eggplant. Allow enough room in the leaf that it can be rolled like a taco and eaten by hand.

Nutritional Information:

Amount Per Serving
Calories - 246.29
Calories From Fat (9%) - 21.02

Total Fat - 2.45g
Saturated Fat - 0.35g
Cholesterol - 0mg
Sodium - 1300.11mg
Potassium - 833.24mg
Total Carbohydrates - 41.44g
Fiber - 7.09g
Sugar - 6.61g
Protein - 19.75g


This recipe is not authentic by any stretch of the imagination. It is something I dreamed up while thinking about what to make for dinner tonight. I like the crunch and freshness of the lettuce against the softness of the rice. There is plenty of spice and flavor in this vegetarian dish. If you want extra crunch you could add a little cucumber. A few peanuts would also be nice in this dish if you like. A few broccoli sprouts would be great on top if you are serving the filling cold.

If you like bibimbap and lettuce rolls I think you will like this recipe I know I did.

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