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Masala Mushroom Keema Lettuce Wraps

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Ingredients

Adjust Servings:
2 cups cremini or button mushrooms, finely chopped 2 cups cremini or button mushrooms, finely chopped
3/4 cup cooked green lentils 3/4 cup cooked green lentils
1 medium red onion, finely diced 1 medium red onion, finely diced
2 cloves garlic, minced 2 cloves garlic, minced
1-inch piece ginger, grated 1-inch piece ginger, grated
1 small green chili, finely chopped (optional) 1 small green chili, finely chopped (optional)
2 medium tomatoes, finely chopped 2 medium tomatoes, finely chopped
1/2 cup green peas (fresh or frozen) 1/2 cup green peas (fresh or frozen)
2 tbsp tomato paste 2 tbsp tomato paste
1 tsp cumin seeds 1 tsp cumin seeds
1 tsp ground coriander 1 tsp ground coriander
1/2 tsp turmeric powder 1/2 tsp turmeric powder
1 tsp garam masala 1 tsp garam masala
1/2 tsp red chili powder (or to taste) 1/2 tsp red chili powder (or to taste)
1/2 tsp smoked paprika (optional, for depth) 1/2 tsp smoked paprika (optional, for depth)
salt, to taste Salt, to taste
1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
1 tbsp lemon juice 1 tbsp lemon juice
2 tbsp neutral oil (or water for oil-free) 2 tbsp neutral oil (or water for oil-free)
8 large crisp lettuce leaves (like iceberg, romaine, or butter lettuce) 8 large crisp lettuce leaves (like iceberg, romaine, or butter lettuce)
Sliced red onion, lemon wedges, and extra cilantro for garnish Sliced red onion, lemon wedges, and extra cilantro for garnish

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Masala Mushroom Keema Lettuce Wraps

Spiced Vegan Minced 'Meat' Filling in Crisp Lettuce Cups

Features:
  • Budget-Friendly
  • Gluten-Free
  • High-Protein
  • Low-Carb
  • Nut-Free
  • Quick & Easy
  • Vegan
  • Whole Foods Plant-Based
Cuisine:

Inspired by the classic keema, this vegan mock-meat version uses finely chopped mushrooms, lentils, and Indian spices for a satisfying, high-protein filling that's served in fresh lettuce wraps. Perfect for a light lunch, appetizer, or party snack.

  • 35 minutes
  • Serves 4
  • Easy

Ingredients

  • 2 cups cremini or button mushrooms, finely chopped button mushrooms
    2 cups cremini or button mushrooms, finely chopped
  • 3/4 cup cooked green lentils green lentils
    3/4 cup cooked green lentils
  • 1 medium red onion, finely diced red onion
    1 medium red onion, finely diced
  • 2 cloves garlic, minced garlic
    2 cloves garlic, minced
  • 1-inch piece ginger, grated ginger
    1-inch piece ginger, grated
  • 1 small green chili, finely chopped (optional) green chili
    1 small green chili, finely chopped (optional)
  • 2 medium tomatoes, finely chopped tomatoes
    2 medium tomatoes, finely chopped
  • 1/2 cup green peas (fresh or frozen) green peas
    1/2 cup green peas (fresh or frozen)
  • 2 tbsp tomato paste tomato paste
    2 tbsp tomato paste
  • 1 tsp cumin seeds cumin seeds
    1 tsp cumin seeds
  • 1 tsp ground coriander ground coriander
    1 tsp ground coriander
  • 1/2 tsp turmeric powder turmeric powder
    1/2 tsp turmeric powder
  • 1 tsp garam masala garam masala
    1 tsp garam masala
  • 1/2 tsp red chili powder (or to taste) red chili powder
    1/2 tsp red chili powder (or to taste)
  • 1/2 tsp smoked paprika (optional, for depth) smoked paprika
    1/2 tsp smoked paprika (optional, for depth)
  • Salt, to taste salt
    Salt, to taste
  • 1/4 cup fresh cilantro, chopped cilantro
    1/4 cup fresh cilantro, chopped
  • 1 tbsp lemon juice lemon juice
    1 tbsp lemon juice
  • 2 tbsp neutral oil (or water for oil-free) neutral oil
    2 tbsp neutral oil (or water for oil-free)
  • 8 large crisp lettuce leaves (like iceberg, romaine, or butter lettuce) lettuce leaves
    8 large crisp lettuce leaves (like iceberg, romaine, or butter lettuce)
  • Sliced red onion, lemon wedges, and extra cilantro for garnish lemon wedges
    Sliced red onion, lemon wedges, and extra cilantro for garnish

Directions

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Prepare the filling first and keep the lettuce leaves chilled for crispness. Assemble just before serving to keep the wraps fresh and crunchy. You can use any mushrooms you like or a mix for deeper flavor. For extra protein, add crumbled firm tofu along with the lentils. For a soy-free version, keep as written. This recipe is naturally gluten-free and can be made oil-free by sautéing in water.

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Steps

1
Done

Heat oil in a large skillet over medium heat. Add cumin seeds and let them splutter.
2
Done

Add diced onion and sauté until golden brown. Stir in garlic, ginger, and green chili; cook for another minute.
3
Done

Add finely chopped mushrooms and cook, stirring often, until they release their moisture and start to brown (about 7-8 minutes).
4
Done

Stir in tomatoes and tomato paste. Cook for 3-4 minutes until tomatoes soften.
5
Done

Add turmeric powder, ground coriander, red chili powder, smoked paprika, and salt. Mix well.
6
Done

Add cooked lentils and green peas. Mix thoroughly and cook for 5-7 minutes, letting the flavors meld and moisture evaporate. The mixture should resemble a thick, dry mince.
7
Done

Stir in garam masala, lemon juice, and chopped cilantro. Adjust seasoning if needed.
8
Done

Spoon the hot mushroom-lentil keema into washed and patted-dry lettuce leaves.
9
Done

Garnish with sliced red onion, extra cilantro, and lemon wedges. Serve immediately.

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