Here is my take on a tofu-free, vegan lettuce wrap. I do have to say, my girls are too afraid to eat these still...but I am working on them. Brent and I love them.
Vegan Pecan Lettuce Wraps
2 1/2 c raw pecans, soaked overnight
1 head of Romaine lettuce (skip the iceberg it has zero nutritional value)
2 1/2 cups chopped shitake mushrooms
3 T fresh chopped garlic
2 T fresh chopped ginger root
red pepper flakes
tamari or braggs
Soak the pecans* in water for 24 hours. Rinse and change water several times. Roughly chop the pecans and place on a parchment lined baking sheet. Sprinkle with real salt, pepper, tamari (or braggs) and red pepper flakes. Bake in oven at 170 degrees for several hours. (If you don't mind them not being raw bake at 350 degrees for 35 minutes.)
When the nuts are almost finished, saute ginger and garlic in a small amount of peanut oil (you can substitute, but this adds a great taste). When softened add mushrooms and a bit more salt, pepper, red pepper, and tamari to taste. Continue to cook until mushrooms are soft.
Serve in lettuce with brown rice and freshly squeezed lime.
*All nuts with a brown outer skin (think almonds, walnuts, pecans, hazelnuts etc) should be soaked prior to eating them. They have enzyme inhibitors which are toxic. Soaking deactivates the inhibitors and also increases vitamin absorption and aids in digestion.