Drizzle some olive oil in a pan and then crumble in your meat-free ground. Allow this to cook until crispy, stirring occasionally, then remove from the pan into a separate bowl.
Finely dice an onion, then pour some more oil into your pan and whack in the onion cubes. Separate your mint and cilantro leaves from their stalks and make sure to save the leaves for later. Chop up the stalks and slice up your garlic and ginger. Next, add the stalks into the pan along with the ginger and your lemongrass paste. Stir roughly, then grate the zest of half a lime in and scatter in your garlic. Continue stirring occasionally.
Add your mince to the pan along with the juice of your lime, and a generous glug of sesame oil. Stir until everything is mixed together completely, then add your cooked rice, mint and cilantro leaves, and chili pepper. Stir and add more even more soy, then remove the mixture from the heat.
Top your little gem lettuce leaf with a heaped wooden spoonful of your mixture, then drizzle with lime juice and scatter over more mint and coriander leaves to serve. Season with salt and pepper to taste. Forget the cutlery and enjoy!