Vegetarian Asian Lettuce Wraps

• 3 tablespoons sesame oil, divided
• 2 cloves garlic, thinly sliced
• 1 small white onion, diced
• 1 (12-ounce) package frozen vegetarian ground beef (such as Boca Veggie Ground Crumbles), defrosted
• 1 (8-ounce) can chestnuts, rinsed, drained, and chopped
• 1 cup cup shiitake mushrooms, cleaned and sliced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 teaspoon grated fresh ginger
• 1 tablespoon hot sauce (such as Sriracha)
• 1 tablespoon rice wine vinegar
• 1 tablespoon fresh lime juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 green onions, thinly sliced
• 1 1/2 tablespoons sesame seeds
• 8 butter lettuce leaves

1. Heat 2 tablespoons sesame oil in a large nonstick skillet over medium-high. Add garlic and onion to pan, stirring until softened, about 3 minutes. Add vegetarian beef and allow to warm through, about 2 minutes. Stir in chestnuts and mushrooms; cook for 5 minutes.
2. Meanwhile, whisk together hoisin sauce, soy sauce, ginger, hot sauce, vinegar, lime juice, salt, and pepper in a small bowl. Reduce heat to medium-low and add hoisin sauce mixture to pan; let simmer for 10 minutes. Stir in green onions; cook for an additional 2 minutes.
3. Divide mixture evenly among 8 lettuce leaves. Serve each topped with about 1/2 teaspoon sesame seeds.

sesame oil, garlic, white onion, ground beef, chestnuts, shiitake mushrooms, hoisin sauce, soy sauce, ginger, hot sauce, rice wine vinegar, lime juice, kosher salt, black pepper, green onions, sesame seeds, butter

Taken from www.myrecipes.com/recipe/vegetarian-asian-lettuce-wraps (may not work)