Simple 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
Toppings
- 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 and mix well.
Crumble tempeh into small pieces and add to the bowl with sauce, then mix to coat.
Heat 1 TBSP water or a small amount of oil in a large cast iron skillet over medium heat.
Add onion and sauté for 3-4 minutes, then 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, then slowly pour into the 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 is a simple and delicious plant-based meal full of protein, low in carbs, and ready in less than 30 minutes.
Tempeh is a fermented soybean product with a mild nutty flavor and firm texture, often used as a meat substitute.
