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Asian Tempeh Lettuce Wraps

Tempeh-filled lettuce wraps are easy, delicious, and a perfect spring or summer recipe when you're craving a light and healthy vegan meal.

Tempeh-filled lettuce wraps are easy, delicious, and a perfect spring or summer recipe when you're craving a light and healthy vegan meal.
Tempeh-filled lettuce wraps are easy, delicious, and a perfect spring or summer recipe when you're craving a light and healthy vegan meal.

Asian Tempeh Lettuce Wraps

Ingredients:

  • 2 tablespoons canola oil

  • 1 onion, chopped

  • 1 pound tempeh, crumbled

  • 3 garlic cloves, minced

  • 2 tablespoons minced fresh ginger

  • 1 tablespoon Chinese black bean with garlic sauce

  • 1 tablespoon tamari

  • 3 tablespoons hoisin sauce

  • 1 tablespoon rice wine vinegar

  • 1 tablespoons sweet chili sauce

  • 1 (6-ounce) can water chestnuts, finely chopped

  • 1/2 cup chopped green onions (green and white parts)

  • 2 teaspoons toasted sesame oil

  • 8 butter lettuce leaves

  • 2 cups steamed jasmine rice


Directions:

  1. Heat the oil in a large skillet over medium heat. Add onion and cook, stirring often, for 3 minutes.

  2. Add tempeh and cook, stirring, for 3 minutes or until tempeh starts to lightly brown.

  3. Add garlic and ginger and stir constantly for 1 minute. Stir in black bean sauce, tamari, hoisin, vinegar, and water chestnuts, and heat through.

  4. Stir in green onions and sesame oil.

  5. Fill each lettuce leaf with rice and top with tempeh mixture. Wrap leaf around filling and serve immediately.


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