1 pkg. Yves Original Veggie Ground Round
1 tbsp. (15 mL) olive oil
1 clove of garlic minced
2 tbsp. (30 mL) hoisin sauce
1 tbsp. (15 mL) tamari soy sauce
2 tbsp. (30 mL) lime juice
1 cup (250 mL) thin spinach or whole wheat vermicelli noodles, cooked
½ cup (125 mL) matchstick carrots
½ cup (125 mL) matchstick red bell pepper
½ cup (125 mL) matchstick cucumber
16-18 butter lettuce leaves, washed
½ cup (125 mL) chopped toasted cashews
Fresh cilantro leaves for garnish
Cashew Coconut Sauce
1/3 cup (80 mL) cashew butter
2 tbsp. (30 mL) coconut milk
1 tbsp. (15 mL) maple syrup
¼ cup (60 mL) water
Salt to taste
In a medium sauté pan over medium heat, add olive oil, ground round, garlic and hoisin sauce, cook for 5 minutes until warmed through. Remove from heat; stir in Tamari soy sauce and lime juice.
Cashew Coconut Sauce: In a small bowl whisk together cashew butter, coconut milk and maple syrup. Gradually whisk in water until desired thickness. You don’t want your dressing to be too thin. Season with salt.
Assemble wraps: Place into one lettuce leaf roughly 1 tbsp. of each noodles and ground round. Top with a few pieces of red pepper, carrot and cucumber. Drizzle with cashew coconut sauce. Sprinkle with chopped cashews and cilantro leaves. Serve and enjoy!
