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wraps on plate with mushrooms, scallions, limes, peppers, and peanuts

Thai Tempeh Lettuce Wraps

Dianne
Vegan Lettuce Wraps are perfect for lunch, and they make a great appetizer or light dinner. These asian-inspired wraps are made with tempeh and Thai peanut sauce, and they're super easy to put together. 
Prep Time 15 minutes
Cook Time 50 minutes
Course Sandwich, Wrap
Cuisine Asian
Servings 10 wraps
Calories 209 kcal

Ingredients
  

  • 2 cups vegetable stock
  • 8 ounces tempeh
  • 1 tablespoon peanut oil
  • 1 red onion diced
  • 1 pound crimini or button mushrooms coarsely chopped
  • 1 cup coconut milk
  • ¼ cup peanut butter
  • 1 tablespoon agave
  • 2 garlic cloves minced
  • 1 tablespoon fresh ginger grated or minced
  • 2 tablespoons tamari
  • 2 tablespoons lime juice
  • 1 teaspoon garlic chili paste or more to taste
  • 1 head bibb or leaf lettuce carefully separated into individual leaves
  • 1 small carrot julienned
  • 1 red bell pepper julienned
  • 2 scallions thinly sliced
  • ¼ cup peanuts toasted and crushed
  • Sea salt

Instructions
 

  • Add the stock to a large pan over medium heat, and add the full block of tempeh. Allow to simmer for about half an hour.
  • Remove the tempeh from the pan and allow to cool
  • Over medium-high heat, add the peanut oil to a pan and then add the diced onion. Cooking for about 5 minutes, stirring frequently, until the onion is fragrant and lightly browned.
  • Crumble the tempeh and add it to the pan along with the mushrooms. Cook until the mushrooms have softened and the tempeh has browned, about 10 minutes
  • While the tempeh and mushrooms are cooking, whisk together the coconut milk, peanut butter, agave, garlic, ginger, tamari, lime juice, and garlic chili paste in a small bowl.
  • Add the sauce to the pan and cook for 5 more minutes, until the sauce has cooked thoroughly and thickened. Taste and add more salt, if desired.
  • Serve the wraps by placing a lettuce leaf on a plate. Place some of the tempeh mushroom mixture in the middle of the leaf and top with the red pepper, carrot, scallions and peanuts.

Nutrition

Calories: 209kcal