Jackie Sobon is back with another clever take on vegan cooking with her new cookbook Vegan Yack Attack’s Plant-Based Meal Prep: Weekly Meal Plans and Recipes to Streamline Your Vegan Lifestyle. In 2016 she tackled bowls, in 2018 she solved your work lunch problems, and now she’s making it easy to throw together a quick breakfast, lunch, dinner or snack by following her meal prep plans and tasty recipes.
If you’ve found yourself in a stir fry and burger rut, Jackie’s new book aims to shake you out of it, but not throw you to the wolves. She includes weekly meal plans, prep instructions, and even a shopping list.
Today I’m sharing her recipe for Pinto Pecan Lettuce Boats, which you can serve as directed here, or throw into your favorite flour or corn tortilla, over rice, or in a taco salad. If you opt for rice, make sure to use a mini rice cooker for a fluffy, light texture.
Disclosure: Some of the links in this post are affiliate links, which means if you click and make a purchase I may earn a commission. That being said, the opinions expressed in this post are my own.
Pinto Pecan Lettuce Boats
By January 16, 2020Published:
- Yield: 4 Servings
- Prep: <30 min
Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020
- 1 1/2 cups raw pecans
- 3/4 cup chopped red onion
- 1 Tbs chili powder
- 1 1/2 tsp ground cumin
- ½ - ¾ tsp salt
- 1/2 tsp ground coriander
- 1 pinch cayenne pepper
- 2 15-ounce cans pinto beans drained and rinsed
- 2 tsp sunflower oil
- 8-12 romaine lettuce leaves depending on size
- 1 avocado diced
- 1/2 cup salsa
- 1/4 cup vegan sour cream
- 2 Tbs chopped cilantro
- In a food processor equipped with an S-blade, pulse the pecans, onion, chili powder, cumin, salt, coriander, and cayenne until the pecans are broken into pea-size pieces. Add the pinto beans and pulse a couple of times until they have broken down to roughly one-quarter of their original size.
- Heat the oil in a large sauté pan over medium heat. Add the pecan-pinto mixture and cook, stirring occasionally and breaking up the big chunks, until there is some browning on the crumbles, 3 to 5 minutes.
- To serve right away, divide the filling between the romaine lettuce leaves, then top each one with avocado, salsa, Sunflower Sour Cream, if using, and cilantro. If prepping for later, store the lettuce leaves, filling, and toppings separately in the refrigerator for up to 7 days. Reheat the filling before serving if desired.
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