Teriyaki Tempeh Lettuce Wraps
Ingredients
- 6 oz @lightlifefoods tempeh, crumbled
- 1 TBSP fresh lemongrass, grated
- zest and juice of 1 lime
- 2 TBSP @coconutsecretofficial coconut aminos
- 3 TBSP @bragglivefoodproducts ACV
- 1 TBSP sambal olek chili garlic sauce
- 1 TBSP @wholesomesweet coconut sugar
- 1/2 red onion, finely diced
- 1 red bell pepper, finely diced
- 8-10 cremini mushrooms, chopped
- 5 cloves garlic, minced
- 3 TBSP fresh ginger, minced or grated
- 2 TBSP warm water + 1 tsp @bobsredmill arrowroot powder
- @organicgirl butter lettuce leaves
- purple cabbage, finely sliced
- fresh cilantro, chopped
- fresh mint
- chopped cashews
Preparation
Rinse lettuce leaves and set aside on paper towels to dry.
In a small bowl, crumble tempeh and add lemongrass, lime zest and juice, coconut aminos, ACV, chili garlic sauce, and coconut sugar. Stir to combine and coat tempeh. Let marinate for 10 minutes.
Meanwhile, chop all veggies! In a large cast iron skillet over medium heat, melt a tiny bit of coconut oil. Add in onion and sauté until fragrant. Stir in bell pepper, mushroom, garlic, and ginger and sauté for 2-3 more minutes.
Pour in tempeh and marinade. Increase heat to medium high. Bring to a simmer and stir frequently for 2-3 minutes.
In a small bowl, combine warm water and arrowroot powder. Pour into tempeh veggie mixture and stir to combine until thickened.
Assemble lettuce wraps!! A leaf of lettuce, cilantro, cabbage, tempeh mixture, a sprinkle of fresh mint and cashews and optional drizzle of Sriracha or squeeze of extra lime!
