Into a medium-size skillet over medium heat, crumble the vegan ground. Cook, stirring frequently until browned and cooked through. Remove from skillet and set aside.
Into the skillet, add the onion. Cook for 1 minute, stirring frequently.
Add the garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha hot chili sauce. Stir to combine.
Add the scallions, sesame oil, and vegan ground beef.
Continue cooking 3 minutes, until heated through.
Spoon into lettuce leaves and serve warm.