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Truffle Stuffed Vegan Lettuce Bowls

Truffle Stuffed Vegan Lettuce Bowls

To offset the slight bitterness of red radicchio, you can make a dairy version and add some cubes of Emmental. Walnuts instead of almonds make it even richer. Or you can just skip the radicchio and go with simple butter lettuce.             

  • Duration
  • Prep Time
  • 6Servings


  • 18-24 red radicchio (the round kind) leaves
  • 1 can or 12 ounce cooked chickpeas, drained (use hearts of palm if you don’t eat kitnyiot)
  • 1 celery stick, chopped
  • 4 ounces white mushrooms, halved or quartered and very finely sliced (slivered)
  • 4 ounces slivered almonds
  • 3 or 4 red radishes
  • 5 ounces truffle oil
  • 1/2 tablespoon soy sauce
  • 1 tablespoon lemon juice, or to taste
  • 1 teaspoon honey
  • Salt and pepper to taste


1. In a serving platter, create six “bowls” by arranging groups of 3 or 4 lettuce leaves together, concave side up, layering the edges. 

2. Combine the chickpeas (or hearts of palm) with the celery, almonds, and mushrooms. Toss with a dressing made by whisking the liquid ingredients with salt and pepper to taste. 

3. Spoon into the “bowls,” and decorate with a few slivers of red radish. 

Recipe published in JOY of KOSHER with Jamie Geller Magazine Pesach 2015

Pesach 2015 Magazine cover