These Tempeh Lettuce Wraps are a simple healthy meal, ready in 30 minutes and perfect for any night of the week! Vegan, gluten-free, and full of flavor thanks to the easy homemade hoisin style sauce.
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*Photos updated March 2019. Same delicious recipe!*
For Tempeh Lettuce Wraps:
- tempeh
- coconut aminos (tamari or soy sauce)
- sesame oil
- mushrooms
- bell pepper
- yellow onion
- minced garlic
- freshly grated ginger
- butter lettuce, or romaine
for the sauce
- coconut aminos, or tamari (or soy sauce if not gluten free)
- peanut butter
- molasses (may sub agave, or honey if not strictly vegan)
- rice vinegar
- minced garlic
- freshly grated ginger
for extra crunch and flavor
- grated carrots
- scallions
- cilantro
Let’s just talk about how easy this meal is though. I mean seriously… You marinate crumbled tempeh, have your chopped veggies ready to go, whip up your homemade hoisin sauce real quick, and you basically just cook all of this in the pan for about 20 minutes.
Then you just transfer your tempeh mixture into lettuce cups and YOU EAT IT. It doesn’t get much better than that.
Vegan, gluten-free, high fiber, plant protein… this dish has got it going ON.
For some topping ideas, I like scallions for more flavor, and grated carrots for more texture. But you could also do rice noodles like the P.F. Chang’s version.
I like adding avocado too (I love avocado on anything).
Let me know if you make this recipe by leaving a review and comment on the blog! I love hearing from you and it helps others find the recipe too!
Xx Ashley
Tempeh Lettuce Wraps
Ingredients
- 1 8 oz package tempeh, crumbled
- 2 TBS coconut aminos, tamari or soy sauce
- 1 TBS sesame oil
- 2 cups mushrooms, finely chopped
- 1 large bell pepper, finely chopped
- 1/2 large yellow onion, finely chopped
- 1 tsp minced garlic
- 1/2 tsp freshly grated ginger
- 1 head of butter lettuce, or romaine
Homemade Hoisin Style Sauce:
- 1/4 cup coconut aminos, tamari or soy sauce
- 2 TBS natural peanut butter
- 2 TBS molasses, may sub agave, or honey if not strictly vegan
- 2 tsp rice vinegar, or any vinegar
- 1 tsp minced garlic
- 1 tsp freshly grated ginger
Additional toppings:
- grated carrots
- scallions
- cilantro
Instructions
- Prepare tempeh by crumbling into medium bowl and allowing to marinate in 2 TBS coconut aminos (tamari or soy sauce) for at least 30 minutes, or overnight. (You could also prepare veggies then for an even quicker meal.)
- In a medium bowl whisk ingredients for hoisin sauce and set aside. (I used my NutriBullet.)
- Add sesame oil to large skillet, cook onion & garlic over medium/high heat until fragrant, about 5 minutes. Add bell pepper, mushrooms, and marinated tempeh, cook for about 10 minutes, until veggies are soft and tempeh is lightly browned. Stir in hoisin sauce and let simmer for about 5 more minutes.
- Serve tempeh mixture in lettuce wraps, enjoy!
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