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Tempeh Lettuce Wraps

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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.

asian tempeh lettuce wraps on white board this recipe

*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
asian tempeh in white bowl with chopped green onion and red bell pepper on white board

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.

asian tempeh ingredients for lettuce wraps in white bowl

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).

asian tempeh lettuce wraps with chopped red pepper and green onion on white board

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

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Tempeh Lettuce Wraps

asian tempeh lettuce wraps spread out on white board
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★★★★

4 from 1 review

These Tempeh Lettuce Wraps are a simple and healthy meal, perfect for any night of the week! Vegan, gluten-free.

  • Author: Ashley
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4 1x
  • Category: lettuce wraps
  • Method: stove top
  • Cuisine: Asian

Ingredients

Scale
  • 1 8oz 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

  1. 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.)
  2. In a medium bowl whisk ingredients for hoisin sauce and set aside. (I used my NutriBullet.)
  3. 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.
  4. Serve tempeh mixture in lettuce wraps, enjoy!

Notes

-Store leftovers in fridge 3-5 days.

Prep time does not include marinating the tempeh. This step CAN be skipped, but I find it adds much more flavor.

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 170
  • Sugar: 4
  • Sodium: 145
  • Fat: 10
  • Saturated Fat: 2
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 12
  • Fiber: 1
  • Protein: 12
  • Cholesterol: 0

Keywords: Lettuce Wraps, Vegan Lettuce Wraps, tempeh recipes

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

Reader Interactions

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  1. Jess @hellotofit says

    I wouldn’t have thought that you were a picky eater, especially after reading through this recipe. Soooo how about we get together and have a little lettuce wrap party?!

    Reply

    • Ashley says

      I knowww my 12 year old self would probably look at my current self in either awe or disgust :-p LETTUCE WRAP PARTAY FOR SHO

      Reply

  2. Sarah Anderson says

    I have only had one Asian style lettuce wrap before, but it was utterly delicious! This is going to be a recipe I’ll have to try next time I get the chance. When I have Chinese food, I usually go for the general tso.

    Reply

  3. Indie says

    Overall good, but next time I’ll use much less molassess or sub something else. It was much too strong a taste and overwhelmed many of the other flavors. I think it’ll be perfect with that change.

    ★★★★

    Reply