Recipe courtesy of Helen / @astepfullofyou 

  • To make peanut sauce, in a bowl whisk together ingredients through garlic. Slowly add water to reach desired consistency. Set aside.
  • Heat a sauté pan over medium heat. Cook burgers according to package directions. Cool, then slice into ½-inch strips. Set aside.
  • Cook the quinoa according to package directions.
  • Meanwhile, fill another pot with 3 cups water, lentils and salt. Bring to a boil then reduce to medium-low heat. Cook for 15-20 minutes, until softened.
  • Heat a large deep-sided sauté pan with the sesame oil. Add garlic and sauté for 30 seconds, then stir in cooked quinoa and lentils. Add soy sauce and sugar. Stir well and cook for 3-4 minutes, stirring frequently. Remove from the heat and transfer to a bowl. Cool completely before assembling the lettuce wraps.
  • To assemble the lettuce wrap, top each lettuce leaf with a scoop of quinoa and lentil filling. Top with burger slices, then purple cabbage, carrots and bell pepper. Garnish with sesame seeds, cilantro and peanuts as desired.
Lettuce Wraps with Thai Peanut Sauce
  • Preparation20 minutes
  • Cook Time 45 minutes
  • Serves 4

INgredients

For Peanut Sauce

  • ½ cup creamy unsalted peanut butter
  • 2 tablespoons soy sauce
  • 1 ½ tablespoons sesame oil
  • 1 ½ tablespoons rice vinegar
  • 1 ½ teaspoons maple syrup
  • 1 ½ teaspoons chili sauce
  • 2 cloves garlic, minced
  • ¼ cup water, plus more as needed

For Wraps

  • 2 packages Good Catch® Classic Style Plant-Based Fish Burger
  • ½ cup uncooked quinoa
  • 1 cup green lentils
  • 1 teaspoon fine sea salt
  • 2 ½ tablespoons sesame oil
  • 3 cloves garlic, minced
  • ¼ cup light soy sauce
  • 1 ½ teaspoons sugar
  • 1 head butter lettuce, leaves separated
  • ½ cup thinly sliced purple cabbage
  • ½ cup julienned carrots
  • 1 red bell pepper, thinly sliced
  • 2 tablespoons sesame seeds, for garnish
  • Chopped fresh cilantro, for garnish
  • Crushed peanuts, for garnish

Instructions

Recipe courtesy of Helen / @astepfullofyou 

  • To make peanut sauce, in a bowl whisk together ingredients through garlic. Slowly add water to reach desired consistency. Set aside.
  • Heat a sauté pan over medium heat. Cook burgers according to package directions. Cool, then slice into ½-inch strips. Set aside.
  • Cook the quinoa according to package directions.
  • Meanwhile, fill another pot with 3 cups water, lentils and salt. Bring to a boil then reduce to medium-low heat. Cook for 15-20 minutes, until softened.
  • Heat a large deep-sided sauté pan with the sesame oil. Add garlic and sauté for 30 seconds, then stir in cooked quinoa and lentils. Add soy sauce and sugar. Stir well and cook for 3-4 minutes, stirring frequently. Remove from the heat and transfer to a bowl. Cool completely before assembling the lettuce wraps.
  • To assemble the lettuce wrap, top each lettuce leaf with a scoop of quinoa and lentil filling. Top with burger slices, then purple cabbage, carrots and bell pepper. Garnish with sesame seeds, cilantro and peanuts as desired.