Thai Tempeh Lettuce Wraps
These sweet and spicy thai tempeh lettuce wraps are light and satisfying with an abundance of plant based protein and all whole food ingredients.
Ingredients
- 1 8oz package Tempeh diced into small squares
- 1/2 cup Pineapple diced small
- 1/2 cup Onion diced
- 1 whole Red pepper diced
- 1 head Lettuce any kind with big enough leaves for wrapping, such as butter lettuce
- 2 cloves Garlic minced
- 4 tbsp Soy sauce or tamari
- 2 tbsp Peanut butter Natural is best
- 1 tbsp Rice wine vinegar
- 1 tbsp Ginger fresh grated, or 1 teaspoon dry ground ginger
- 2 tbsp Sriracha plus more for garnish
- Fresh cilantro optional garnish
- 1 tbsp Sesame oil or a little vegetable broth if avoiding all oil
Instructions
- Mix minced garlic, soy sauce, peanut butter, rice wine vinegar, ginger, and sriracha in a small bowl. Set aside.
- Heat sesame oil or a little vegetable broth in a pan over medium high heat.
- Add diced onion and red pepper to the pan. Cook until the onions start to become translucent and peppers soften, about 3 minutes.
- Turn the stove temperature down to a medium low. Add the diced tempeh, pineapple, and sauce mix to the pan. Stir and cook until everything is hot and sauce is fragrant, about another 3 minutes.
- Serve in leaves of lettuce. Garnish with cilantro and more sriracha (if you want it hot).
Notes
Nutrition
Nutrition Facts
Thai Tempeh Lettuce Wraps
Amount per Serving
Calories
107
% Daily Value*
Fat
3.1
g
5
%
Saturated Fat
1.2
g
8
%
Sodium
514
mg
22
%
Potassium
226
mg
6
%
Carbohydrates
8.7
g
3
%
Fiber
1
g
4
%
Sugar
2.3
g
3
%
Protein
5.8
g
12
%
Calcium
31
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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