Asian Tempeh Lettuce Wraps

These Asian 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 sauce.

*Photos updated March 2019. Same delicious recipe!*

Soooo I’m seriously in love with these Asian Tempeh Lettuce Wraps. But would you believe me if I told you I only started eating Asian cuisine on a semi-regular basis only about two years ago?? It’s true. I mean, I told you I was a picky eater, and my family didn’t have much experience with Chinese takeout growing up. It wasn’t until I finally started to learn how to cook on my own, that I realized Asian cuisine was actually quite tasty and could be super healthy.

Not to mention cooking up Asian meals at home is easy, cost-effective, and SO GOOD. Stocking your pantry with a soy sauce (I or tamari, coconut aminos, etc.), rice vinegar, and fresh ginger is a great way to start making your own Asian “better than takeout” dinners.  The Kitchn has a great list of more basic ingredients they shared here, which will totally take your Asian meals to the next level, for SHO.

what you need: 

• 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 (tamari or soy sauce)
• peanut butter
• molasses (may sub agave, or honey if not strictly vegan)
• rice vinegar (or any vinegar)
• minced garlic
• freshly grated ginger

optional

• 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 good ole P.F. Chang’s version. Avocado is always a good option too.

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

☆☆☆☆☆

How to Make…

Asian Tempeh Lettuce Wraps

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

• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins

• Yield: 4 1x
• Scale: 1x2x3x

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Ingredients

• 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 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!

Recipes 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 Information:

• 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

Category: lettuce wraps Method: stove top Cuisine: Asian
Keywords: Tempeh Lettuce Wraps, Vegan Lettuce Wraps, Asian Tempeh Recipes
Author: Ashley @ Fit Mitten Kitchen

How about you?

• Did you grow up eating Chinese / Asian takeout?
• If you are at an Asian restaurant, what is your favorite dish to order? 

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