One lettuce wrap makes the perfect size meal for my preschooler – simply increase portion size based on the age and appetite of your little (or not so little) one! I like to use Nate’s classic flavor vegan meatballs.
- 1 (10-ounce) package meatless meatballs
- Bibb lettuce leaves
- 1/2 cup couscous
- 1/2 cup water
- 1 cup halved cherry tomatoes
- 1 chopped cucumber
- 1 tablespoon red wine vinegar
- 2 tablespoons olive oil
- 4 ounces creamy vegan cheese (such as Miyoko’s Creamery)
- 1/2 cup plain non-dairy yogurt
- 1/2 teaspoon grated lemon zest
- 1 tablespoon fresh-squeezed lemon juice
- 1/2 teaspoon chopped fresh oregano
- Kalamata olives
- Heat the meatballs according to package directions; set aside. Rinse the lettuce leaves and pat dry; set aside.
- Meanwhile, bring the water to a boil in a saucepan. Add the couscous, then cover, remove from heat, and let stand for 5 minutes. Fluff with a fork and transfer to a large bowl.
- Add the tomatoes and cucumber to the bowl. Whisk together the vinegar and olive oil, then pour over the couscous mixture, tossing to coat. Set aside.
- In a blender, combine the vegan cheese, yogurt, lemon zest, lemon juice, and oregano. Process until smooth.
- To assemble the lettuce wraps, top each lettuce leaf with about 1/2 cup couscous salad. Finely chop the meatballs, and divide evenly among the lettuce wraps. Drizzle with the cheese sauce and sprinkle with chopped kalamata olives to taste.
Leftover cooked meatballs? We love to simply dice them up and add to bowls of spaghetti, jarred sauce, and a sprinkle of vegan Parmesan for tomorrow’s lunch or dinner.