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Stuffed Romaine Lettuce Rolls (Vegan & Gluten Free)

This is a version of the classic cabbage stuffed rolls using romaine salad
Course Appetizer, Finger Food, Main Course, Main Dish, Side Dish, Starter
Cuisine All around
Keyword Dairy-Free, Easy, Gluten-Free, Grain Free, Healthy, Light, Nut Free, Oil Free, Vegan
Cook Time 15 minutes
Assembly Time 15 minutes

Ingredients

For the romaine salad rolls

  • 1/4 (approximately 3 dl rice) big Caulifower head riced
  • 1/2 Yellow onion, finely chopped
  • 4 Button mushrooms finely diced
  • 1 Garlic clove minced
  • 1/2-1 cm Fresh ginger grated
  • 1 Scallion thinly sliced
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tbsp Lemon juice
  • 1 tbsp Tamari
  • 16-20 Romaine salad leafs

For the lime soya sauce

  • 1 tbsp Light soya/tamari sauce
  • 1 tbsp Lime juice
  • 1/2 tsp Fresh ginger (optional) grated

Instructions

  • Combine the ingredients for the lime soya sauce in a small bowl and set aside.
  • Preheat a non stick pan over medium heat.
  • Fry the onion and garlic for 1-2 minutes until it starts to get lightly brown and soft.
  • Add button mushrooms and fry for another 2-3 minutes.
  • Meanwhile run the cauliflower in a blender until you have a rice-like texture.
  • Add the scallion and cauliflower to the pan and fry for 1-2 minutes.
  • Lower the heat low and season with salt, pepper, lemon juice and tamari.
  • Bring water to a boil in a big pot.
  • Separete the romaine lettuce leafs.
  • When water starts boiling lower the heat and let the water shimmer.
  • Add a few romaine lettuce leafs to the pot and let them soften for approximately one minute.
  • Take them out of the water, put on a plate havig the short side facing you, and add about 1 tbsp of the cauliflower mushroom mixture in the middle of the salad leaf.
  • Fold the edges of the salad and then roll together lengtwise.
  • Repeat until you have used all the mixture.
  • Serve with the lime soya sauce.