Teriyaki Tempeh Lettuce Wraps
Ingredients
- 3 cloves garlic, minced
- 1 TBSP fresh ginger, minced
- 1/4 C tamari soy sauce or liquid aminos
- 2 TBSP sriracha
- 3 TBSP coconut sugar (or preferred sweetener)
- 2 TBSP rice vinegar
- 1 tsp crushed red pepper (optional for spice)
- 1/8 tsp salt and pepper
- 1 8 oz package tempeh
- 1/2 red onion, finely chopped
- 12 oz mushrooms, finely chopped
- 1/4 C water + 2 tsp tapioca flour or corn starch
- 1 carrot, shredded
To serve
- 12-16 butter or iceberg lettuce leaves
- 4 servings noodles, cooked and cooled (rice, vermicelli, Shirataki, heart of palm)
- 1/2 C cilantro, chopped
- 2 green onions, chopped
- 1/2 C red cabbage, chopped
- 1 jalapeño, thinly sliced
Preparation
Combine garlic, ginger, sriracha, vinegar, tamari, coconut sugar, red pepper, salt and pepper in a bowl. Crumble tempeh into small pieces and add to bowl with sauce. Mix well to coat.
Heat 1 tablespoon water or a small amount of oil in a large cast iron skillet over medium heat. Add onion and sauté for 3-4 minutes. Add mushrooms and sauté for another 2 minutes.
Pour in the tempeh and sauce mixture and sauté for 3-4 minutes on medium-high heat. In the same bowl, combine water and tapioca flour. Slowly pour into skillet while stirring until desired thickness is reached. Add shredded carrot and let simmer for a couple more minutes.
Fill each lettuce leaf with cooked noodles, tempeh mixture, and recommended toppings.
Notes
This recipe is a simple, delicious plant-based meal full of protein, low in carbs, and ready in less than 30 minutes.
Tempeh is a fermented soy product with a mild nutty flavor and firm, meaty texture, often preferred over tofu and used as a ground meat substitute.
