Vegan Vietnamese Lettuce Cups

An afternoon delight that is equal measures delicious and healthy.

Recipe Vegan Vietnamese Lettuce Cups


  • Ozganics Teriyaki Marinade
  • Ozganics Sweet Chilli to serve
  • 250g Vegan Mince
  • 2 tbsn Garlic, minced
  • 2 tbsn Ginger, minced
  • 2 Carrots, chopped
  • 6 large Ice Berg Lettuce leaves
  • 2 tbsn ABC Sauce
  • 2 tbsn Rice Vinegar
  • Spring Onion, chopped
  • 50g Bean Shoots
  • Salt and Pepper to taste




  1. In a large fry-pan over medium heat, cook garlic and ginger until caramelized. Then add spring onion, chopped carrots and vegan mince.
  2. In a small mixing bowl, combine ABC sauce with Ozganics Teryaki Marinade and rice wine vinegar. Add to your fry pan. Season to taste, and then toss in bean sprouts.
  3. To serve, once your mix is cooked through, simply lay out your lettuce leaves so that they form a natural bowl. Spoon in your mix and top with fresh chilli. Serve with Ozganics Sweet Chilli Sauce.