Tempeh Lettuce Wraps

asian tempeh lettuce wraps spread out on white board

4 from 1 review

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


  • 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


  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!


-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.


Keywords: Lettuce Wraps, Vegan Lettuce Wraps, tempeh recipes