Lettuce wraps are a favorite around here, especially since we can be picky and add what toppings we want. Oh, and they’re fresh and easy to make. I suggest having all of your ingredients out, ready to go, and even chopped before anything else; it just makes life easier. I was inspired by a Vegetarian Times recipe, but I made lots of changes by adding ingredients and omitting some. That’s the beauty of these . . . they’re so versatile.
INGREDIENTS:
Filling:
2 8oz pkg. tempeh, broken into chunks
5 large mushrooms, diced
1 can water chestnuts, chopped (I didn’t have any, but I would have used them if I did, so these are certainly optional)
1 Tbs olive oil
2 Tbs fresh garlic, minced
3 cloves of garlic, minced
1-1/4 C vegetable broth
1/4 C fresh mint, chopped
1/8 C lime juice
1 Tbs tamari
1 Tbs toasted brown rice vinegar
2 tsp sugar
2 tsp sriracha
1/4 tsp brown sugar
Sauce:
1/8 C lime juice
1/8 C water
1/8 C sugar
2 Tbs tamari
1 Tbs brown rice vinegar
1/2 tsp brown sugar
1 Tbs yellow miso
salt and pepper, to taste
Toppings:
2 carrots, shredded
1 cucumber, peeled and sliced into strips
Fresh basil, sliced into strips
1 C green onions, sliced
1 avocado, sliced into thin strips
1/2 C chopped peanuts and slivered almonds (also chopped)
12-16 large lettuce leaves
DIRECTIONS:
Whisk together the sauce ingredients in a small bowl and set aside. To make the filling, pulse the tempeh in a food processor. Depending on your preference, you can pulse it until you’re left with course pieces, or process it a bit more like I did. It can be difficult to get a consistent texture if you want larger pieces.
Heat the oil in a large skillet and add the ginger and garlic. Cook for 1 minute, then add the tempeh (and water chestnuts, if suing) and broth. Cover and cook over medium heat for 5 minutes. Uncover, add the mushrooms, increase heat to medium-high, and cook ten minutes. Stir in the remaining filling ingredients and heat thoroughly.
Since you were so efficient in your prep work . . . 😉 you’re ready to fill the lettuce wraps! Place a scoop in the center of the lettuce leaf and add your favorite toppings, and drizzle with about a tablespoon of the sauce. Enjoy!
- Filling:
- 2 8oz pkg. tempeh, broken into chunks
- 5 large mushrooms, diced
- 1 can water chestnuts, chopped (I didn't have any, but I would have used them if I did, so these are certainly optional)
- 1 Tbs olive oil
- 2 Tbs fresh garlic, minced
- 3 cloves of garlic, minced
- 1-1/4 C vegetable broth
- ¼ C fresh mint, chopped
- ⅛ C lime juice
- 1 Tbs tamari
- 1 Tbs toasted brown rice vinegar
- 2 tsp sugar
- 2 tsp sriracha
- ¼ tsp brown sugar
- Sauce:
- ⅛ C lime juice
- ⅛ C water
- ⅛ C sugar
- 2 Tbs tamari
- 1 Tbs brown rice vinegar
- ½ tsp brown sugar
- 1 Tbs yellow miso
- salt and pepper, to taste
- Toppings:
- 2 carrots, shredded
- 1 cucumber, peeled and sliced into strips
- Fresh basil, sliced into strips
- 1 C green onions, sliced
- 1 avocado, sliced into thin strips
- ½ C chopped peanuts and slivered almonds (also chopped)
- 12-16 large lettuce leaves
- Whisk together the sauce ingredients in a small bowl and set aside. To make the filling, pulse the tempeh in a food processor. Depending on your preference, you can pulse it until you're left with course pieces, or process it a bit more like I did. It can be difficult to get a consistent texture if you want larger pieces.
- Heat the oil in a large skillet and add the ginger and garlic. Cook for 1 minute, then add the tempeh (and water chestnuts, if suing) and broth. Cover and cook over medium heat for 5 minutes. Uncover, add the mushrooms, increase heat to medium-high, and cook ten minutes. Stir in the remaining filling ingredients and heat thoroughly.
- Since you were so efficient in your prep work . . . 😉 you're ready to fill the lettuce wraps! Place a scoop in the center of the lettuce leaf and add your favorite toppings, and drizzle with about a tablespoon of the sauce. Enjoy!
