I’ve been loving lettuce wraps recently – from grilled tofu lettuce wraps, to a veggie burger on lettuce. This wrap is yet another one to add to the list, for those wanting to avoid that crash after a high-carb meal or looking to manage their weight.
I actually looked to create this recipe because I was craving a recipe with a good, flavourful vegan mayonaise. When I was in the Dominican last week on vacation, I kept going back to a salad dressing that I found so delicious because it tasted real. I could taste exactly what was in it – olive oil, vinegar and herbs. There are so many salad dressings and sauces on the market with long ingredients lists and flavours that taste so artificial. I came home wanting to create a new recipe that used a dressing that was simple and authentic tasting.
I love this recipe so much. It supplies adequate protein, a touch of carbs and some healthy fats. The taste also reminds me of the warmer summer weather…
Lentil Waldorf Lettuce Boats
A fresh, light and healthy-twist on the traditional waldorf salad.
- 3/4 cup soy or almond milk
- 1.5 tbsp lemon juice
- 1 tsp Dijon mustard
- 3/4 cup olive oil
- 1 cup uncooked pearl barley
- 1.5 cup lentils (cooked, drained and rinsed)
- 2 stalks celery (chopped)
- 1 apple (cored and diced)
- 1 cup grapes (halved)
- 1/2 cup red onion (diced)
- 1/2 cup walnuts
- 8 romaine lettuce hearts
- Combine 1 cup barley with 3 cups of water in a saucepan. Bring the water and barley to a boil over high heat. When the barley has reached a boil, lower the heat to a low simmer, cover, and continue to cook until the barley is done (about 25 minutes).
- Meanwhile, prepare the vegan mayonnaise. Combine soy milk, lemon juice and mustard in a blender for about 30 seconds. While blending, slowly add in the oil until emulsified and it thickens. Store in a small container.
- Combine cooked barley with lentils, celery, apple, grapes, onion and walnut in a large bowl. Mix in a few spoonfuls of vegan mayo and combine.
- Serve mixture on top of lettuce hearts – 2 per person.