Vegan Thai Lettuce Cups with Green Split Peas
Green Split Pea Filling:
- 1 tbsp olive oil
- 1 onion, red; chopped
- 2 carrot, chopped
- 2 stalks celery, chopped
- 1 tbsp ginger, fresh; minced
- 1 clove garlic, minced
- 1/4 cup tamari, (gluten-free soy sauce)
- 2 tbsp maple syrup
- 1 cup split peas, green
- 3 cups water
- 1 head lettuce, butter
- carrot, shredded, for garnish (optional)
- cilantro, fresh; chopped, for garnish (optional)
- lime, fresh lime slices, for garnish (optional)
- Heat the oil in a Dutch oven or large deep skillet over medium-high heat, and saute the onion, carrots, and celery until they start to soften, about 5 minutes.
- Add in the fresh ginger and garlic and saute until fragrant, about one more minute.
- Add in the tamari, maple syrup, split peas, and water and bring the mixture to a boil. Lower the heat to a simmer, so that the mixture is still gently bubbling, and cover with a lid to simmer until the liquid is absorbed and the split peas are tender.
- Remove the lid and stir well to allow any remaining liquid absorb or evaporate. The filling should not be watery. Allow the filling to cool for at least 5 minutes before spooning it into butter lettuce leaves. Use 2 leaves per wrap to make sturdier.
- Garnish each wrap with shredded carrots, fresh cilantro, and a squeeze of fresh lime juice, if desired, and serve right away. Leftover filling can be stored in an airtight container for up to a week. Store the lettuce leaves separately to help prevent them from wilting.