Vegan Thai Lettuce Wraps

Steps

1. Preheat your oven to 400°F.
2. In a saucepan, combine the dried combo seaweed and one cup of water. Simmer for about 18 to 20 minutes until reduced to about half a cup.
3. Remove the combo seaweed from the liquid and strain the liquid into another bowl.
4. To this strained liquid, add soy sauce or tamari, lime juice, sugar, Chinese five spice, white pepper, and sea salt. Mix well to create the sauce mixture.
5. Spray an even layer of vegetable oil onto a large cast iron pan.
6. Prepare crispy Thai basil by pulling small bunches of Thai basil leaves off the main stem and placing them in the cast iron pan in one even layer.
7. Give the basil leaves more vegetable oil spray and bake for 10 minutes, flipping halfway through. Set aside on a paper towel once baked.
8. In a large mixing bowl, add the veggie ground round, diced red onion, minced garlic, finely chopped carrots, and whole Thai chilies (if desired).
9. Pour the combo sauce mixture into the ground round and mix well.
10. Transfer this mixture to the large cast iron pan and bake for 22 to 25 minutes, stirring halfway through to ensure everything is evenly browned.
11. While the meat bakes, prepare the green papaya: peel the outer skin, scoop out the inner seeds, and cut thin julienne slices.
12. To serve, push the ground round mixture to one side of the cast iron pan. Add fresh green papaya, sliced red onion, fresh mint leaves, more fresh Thai basil leaves, lime wedges, and bib or Boston lettuce for wrapping.
13. Just before serving, squeeze lots of lime juice over the meat filling.