Tempeh Lettuce Wraps
Tempeh Lettuce Wraps
This delicious lettuce wrap recipe comes from Maddie Lee @foodsontherhode from Portland, ME. She says it is the perfect tempeh dish that will wow guests. Served family style, the zesty tempeh pairs perfectly with fresh mango and cucumber, drizzled with a garlicky ginger sauce.
Ingredients
- For the tempeh:
- Two (8 oz) Tootie’s Tempeh (traditional), crumbled
- 1/2 cup freshly squeezed lime juice
- 1/4 cup olive oil
- 1 tsp salt
- 1 TBSP maple syrup
- 1/2 tsp crushed red pepper flakes
- 2 tsp neutral oil (for cooking)
- For the sauce:
- 6 TBSP vegan mayonnaise
- 1/3 cup of neutral oil
- 1/4 cup of chopped fresh ginger
- 1/4 cup soy sauce
- 1/2 cup rice vinegar
- 2 garlic cloves
- 1/2 tsp sesame oil
- To serve:
- 2-3 cups of cooked jasmine rice (cook according to package instructions)
- 1 large mango, cut into small cubes
- 1 long cucumber, sliced and quartered
- Leaves from one bunch of cilantro
- One bunch of green onions, chopped
- One package of bibb lettuce
Instructions
- For the tempeh:
- Whisk together the fresh lime juice, olive oil, salt, maple syrup, and crushed red pepper. Add the crumbled tempeh and allow it to marinate for 15 minutes.
- Preheat a skillet on medium heat and add two teaspoons of neutral oil. Add in the marinated tempeh and cook on medium until browned, stirring frequently to avoid burning.
- For the sauce:
- Add all ingredients to a blender and blend on high until smooth with no clumps.
- To serve:
- Lay out all components of the meal in individual bowls.
- To assemble the wrap, start with a large leaf of bibb lettuce and add your jasmine rice, tempeh, mango, cucumber, green onion, cilantro, and drizzle with sauce.
- Enjoy! Leftovers are great as a rice bowl!