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.