Recipes
Vegan Lettuce Wraps with Teriyaki Tempeh
Here's an easy 30-minute vegan meal! These Vegan Lettuce Wraps are filled with delicious teriyaki tempeh and packed with plant-based protein.
Ingredients
- 1 8-ounce package tempeh
- 1/3 cup organic soy sauce*
- 2 1/2 tablespoons coconut sugar
- 1 tablespoon rice vinegar
- 2 teaspoons garlic, minced (about 4 cloves)
- 1 1/2 teaspoons sesame oil
- 1/4 teaspoon ginger paste**
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 medium carrot, thinly sliced
- Salt and pepper, to taste
- 1 tablespoon tapioca starch
- 1 head lettuce
- Green onions, thinly sliced, for topping
Instructions
- In a medium bowl or shallow plate, add soy sauce, sugar, vinegar, garlic sesame oil and ginger. Whisk to combine.
- Crumble the tempeh into small chunks; place in the soy sauce mixture and stir to coat. Set aside.
- In a medium skillet or wok over medium-low heat, warm olive oil. Add onion; stir. Cook for 5-7 minutes, until onion begins to brown. Add carrots and stir; cook for 3-5 more minutes, until carrot softens.
- Pour the tempeh mixture into the pan; stir. Cook for 5 minutes, until tempeh starts to brown. Add tapioca starch; stir. Cook for 2-3 more minutes, stirring continuously, until sauce thickens.
- Spoon the tempeh mixture into each lettuce cup. Top with sliced green onions and serve.