Makes 3 lettuce cups
Ingredients:
5 vegan chick’n nuggets (I use the Yves brand)
1 tbsp oil
1/3 cup whole cashews
1/4 cup red cabbage, chopped
1 batch of maple sriracha sauce
1 tsp sesame seeds (optional, for garnish)
1 green onion, sliced (optional, for garnish)
3 large lettuce leaves (I use 3 leaves of butter lettuce- it has a great round shape. Romaine also works.)
In a medium frying pan on medium heat, add the chick’n and oil and cook for 3 minutes per side. Chop the chick’n into pieces and add the cashews and cabbage. Saute another 3 minutes until cashews begin to get toasted. Add the maple sriracha sauce (add a few tbsp at a time until you feel like there is enough to coat the chick’n and cashews) and saute another 3-5 minutes. Divide into the lettuce cups and garnish with sesame seeds and green onion.
