Vegan Keto Lettuce Wraps

So I took 2 recipes and mashed them together for this little gem of a dinner. It turned out amazing! The filling, with Mexican flavors, is so meaty, you'd think you were eating a ground beef taco. My husband, who is not crazy about vegan dishes, loved them! The sauce absolutely sends it over the top. This is low-carb and plant-based, which is a perfect option for those on a keto diet. This will definitely be making an appearance in my kitchen again.

Sauce

1/2 Cup Unsweetened Vegan Yogurt (don't use if hardcore keto), Vegan Sour Cream, or Vegan Mayo

1/4 Cup Cilantro

1 Jalapeno (didn't have, so I used 1 mini bell pepper and a pinch of cayenne)

1/2 Teaspoon Garlic Powder

Juice from 1 Lime

1 Tablespoon Avocado Oil (or oil of choice)

Salt and Pepper to taste

Filling

1 Cup Walnuts

1/2 Cup Hemp Seeds

2 Dates, Chopped (optional, helps to bind)

1 Zucchini, Chopped

1/2 Cup Carrots, Chopped

1/2 Medium Sized Yellow Onion, Chopped

Pinch of Cayenne

1/2 Teaspoon Cumin

1/2 Teaspoon Paprika

1/2 Teaspoon Garlic Powder

Salt and Pepper to taste

Additional Ingredients

Bibb Lettuce Leaves

Avocado

Sprouts (optional)

Start by adding all of your sauce ingredients into a small blender, and combine until smooth. Set this in the fridge until ready to use.

Add your walnuts, hemp seeds, and dates to a blender or food processor and pulse until roughly chopped and a little clumpy. Set that aside. Saute your zucchini, carrots, and onion with a drizzle of oil and a little salt and pepper over medium heat. Once softened, throw in your walnut mixture, as well as your seasonings, and a little more salt and pepper. Turn the heat off and stir until warmed through.

Lastly, assemble by placing the filling on your lettuce leaf, and add a few slices of avocado and sprouts with a drizzle of your sauce. Now devour!

The original recipes are here and here.