Thai Inspired Tempeh Lettuce Wraps

I love lettuce wraps for so many reasons. First they are usually pretty simple to make, second, they are super versatile with a vast amount of different ingredients to use, and third, they always make me feel extra healthy biting into a crispy lettuce leaf. This recipe is a Thai inspired one, filled with garlic, ginger, lemongrass, and a little bit of coconut milk to give it some extra creaminess. Instead of the typical Chinese chicken lettuce wraps, I wanted to switch it up and add some Thai flavors for a fresh springtime take on a classic recipe. I used gluten free tempeh to make this an allergy friendly gluten free vegan recipe for all.

Made with simple, easy, fresh ingredients, it’s hard not to fall in love with these wraps. Some tips for creating the best lettuce wraps is to buy really crispy and fresh lettuce from the super market, the crunchier the better. Feel free to add your favorite veggies into the mix and also, you can save some of the sauce mixture for the garnish on your lettuce wraps. Eat them like a taco or stack them to eat like a sandwich. You choose! Just remember to enjoy yourself. Cooking is a blessing, not a chore. Turn the tv off, play some music, grab your loved ones, and lets make some delicious lettuce wraps.

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Makes 2-3 servings

The Goods:

• 1 tsp sesame oil

• 3 green onions, diced

• 1 bell pepper, finely diced

• 1 lemongrass, lightly crushed open

• 1 tsp minced garlic or 2 cloves, minced

• 1 package tempeh, crumbled into bite size pieces

• 1 tsp ground ginger

• 6oz package of shiitake mushrooms, diced

• 3/4 cup full fat coconut milk

• 1/4 cup Big Tree Farms coconut aminos

• 1 tsp sriracha, (optional)

• 1 tsp white miso paste

• 1 tsp liquid aminos

• 1 tsp agave

For the wraps:

• 1-2 mangos, peeled and cubed

• 1-2 radish, thinly sliced

• 1 lime, cut into wedges

• 1 head iceberg lettuce or butter lettuce, whole leaves peeled off

• 1 avocado, sliced (optional)

The Method:

1. Heat a large sauce pan on medium high, with sesame oil. Once hot, add green onions and sauté for 2-3 minutes. Next add bell pepper, lemongrass and saute for 2-3 minutes.

2. Toss in garlic, tempeh, ground ginger, and saute for 2-3 minutes.

3. Next add mushrooms and cook them down to about half their original size.

4. As the veggies are cooking, quickly lets make the sauce. Into a mason jar add coconut milk, coconut aminos, sriracha, miso paste, liquid aminos, agave, and stir until fully mixed. Taste test for desired liking.

5. Slowly pour your sauce into your veggies and sauté for 3-5 minutes on medium high. Once the veggies are fully cooked and most of the sauce is cooked out. Cover and remove from heat.

6. Time to build your wraps. Grab your serving plates and place 2-4 whole leaves onto plate. First add your cooked veggies while they are still warm, garnish with a a spoonful of cubed mango, a few slices of radish, squirt from a lime wedge, and a few slices of avocado.

7. Enjoy immediately. Save everything separately and enjoy as a meal prep later in the week when needed.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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