Lettuce wraps with spicy garlic prawns from The Vegan Meat Cookbook: Meatless Favorites, Made with Plants (page 18) by Miyoko Schinner

  • toasted sesame oil
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  • vermicelli rice noodles
  • Show all ingredients...
  • Serves : 12 as an appetizer, or 4 as an entree

  • EYB Comments

    Can substitute store-bought vegan chicken, the book's "Juicy chicken" (P.18), or the book's "Savory roasted chicken" for store-bought vegan prawns; tamari for soy sauce; sherry vinegar for Chinese black vinegar; purple cabbage for white cabbage; napa cabbage for romaine; and toasted sesame seeds for roasted peanuts.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute store-bought vegan chicken, the book's "Juicy chicken" (P.18), or the book's "Savory roasted chicken" for store-bought vegan prawns; tamari for soy sauce; sherry vinegar for Chinese black vinegar; purple cabbage for white cabbage; napa cabbage for romaine; and toasted sesame seeds for roasted peanuts.

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