These vegan lettuce wraps are packed with protein from the tempeh and loaded with so much flavour. They have the perfect crunch from the lettuce, bell peppers and shredded carrots, and are such a fresh meal or side. It’s the perfect recipe to make if you’re looking for something high protein and low carb!

tempeh lettuce wraps topped with sliced bell peppers

Ingredients needed for making these tempeh lettuce wraps

Tempeh. I love using the Noble Bean tempeh.They have such a wide variety of delicious flavours, and I love that it’s stored in the freezer. It’s easier to keep for a bit longer, and it stays so fresh. Their tempeh is also organic and gut-friendly! Simply thaw it out for 5-10 minutes before you’re ready to use it and chop it up! Noble Bean kindly gifted me some of their tempeh to create this recipe, and I’m super grateful!
Coconut Aminos. You can also use soy sauce if you don’t have coconut aminos. I just love the flavour it brings to the tempeh!
Hoisin Sauce. For some added flavour. Totally optional if you don’t have it!
Cornstarch. This helps to thicken the sauce and make the tempeh crispy as it cooks.
Spices. I used a mix of salt and pepper, garlic powder, paprika, and turmeric.
Maple Syrup. This is optional but I love adding it for a touch of sweetness to the savoury sauces.
Water. Add a little bit of water to the sauce to thin it out as needed.
Boston Lettuce. You can use any type of lettuce you prefer, i.e. romaine, iceberg, etc. I just love that the Boston lettuce leaves are large so they are easier to wrap around the filling.
Carrots. I use some shredded carrots to add extra veggies and colour to the tempeh! I cook the shredded carrots in with the tempeh and the sauce to add flavour.
Bell Peppers. I keep the bell peppers raw and add them on top of the seasoned tempeh and carrots before serving.
Fresh Parsley. Optional, but topping your lettuce wraps with fresh parsley adds so much more flavour! You can always add some green onion, cilantro, or any other herb/veggie you love.

Equipment required to make your vegan lettuce wraps

Cutting Board. This recipe requires lots of chopping and cutting, so a good cutting board is definitely needed! It’s a kitchen staple, so make sure to grab a good one that will last a long time.
Frying Pan. I feel like we all have a frying pan we rely on, and this Tramontina pan has really been a game changer. It’s so easy to cook with and my food never sticks to the pan! Just make sure it’s hot and coated with enough oil before adding your food to it.
Chef Knife. Because we can’t have a cutting board without a chef’s knife. Another kitchen essential that will take your kitchen prep up a level if you have a really good knife!

high protein tempeh lettuce wraps topped with sliced bell peppers

Tips on making the tastiest high protein vegan lettuce wraps

Let the tempeh thaw before cutting and cooking. If you are using the Noble Bean tempeh for this recipe, you want to make sure it thaws out before cooking. It will be easier to cut and cook quicker once it is brought to room temperature.
Cook the tempeh first before adding in the carrots. You want to make sure the tempeh absorbs most of the flavour first, and once it browns slightly, you can add in the shredded carrots so it can get some of that delicious flavour too.
Add a bit of water if the sauce dries out. The tempeh could absorb a lot of the sauce, so make sure to add a few tablespoons of water to thin it out so the sauce has a really nice consistency.

vegan lettuce wraps with tempeh and sliced bell peppers

How to store your vegan lettuce wraps

Place the tempeh ‘meat’ in an airtight container in the fridge for up to one week. Store the chopped bell peppers in a separate container for one week in the fridge.

Craving more?

Want to hit more of your protein goals this year? Try out my Ultimate High Protein Vegan Burrito recipe! It’s super easy to make and is perfect to meal prep for lunch or dinner.
I’m all about simple, healthy meals lately and this Warm Roasted Vegetable and Quinoa Salad is nothing short of that! It’s simple to assemble and will help you hit your protein and fibre needs of the day!
Keeping on the theme of protein, this High Protein Strawberry Smoothie is so perfect as an afternoon snack or breakfast! It has over 20 grams of protein and is so tasty!!

Vegan Lettuce Wraps

Riri’s Recipes

These vegan lettuce wraps are packed with protein from the tempeh and loaded with so much flavour. They have the perfect crunch from the lettuce, bell peppers and shredded carrots, and are such a fresh meal or side. It's the perfect recipe to make if you're looking for something high protein and low carb!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course dinner, lunch

Cuisine American

Servings 6 servings

Ingredients

2 tbsp olive oil, to drizzle in pan
1 package Noble Bean Tempeh (240g package) or any brand of choice
1/2 cup shredded carrots
3 tbsp coconut aminos, or soy sauce
1 tbsp hoisin sauce
1 tbsp cornstarch
salt and pepper, to taste
1/4 tsp garlic powder
1/4 tsp Paprika
1/4 tsp Turmeric
1 tsp maple syrup optional
2-4 tbsp water, to thin out the sauce while it cooks
6 leaves Boston lettuce
1 cup chopped bell peppers (about 1 large bell pepper)
fresh parsley, to top

Instructions

Take your tempeh out of the freezer and let it thaw for 5-10 minutes.
While it thaws, shred your carrots and slice your bell peppers. Set aside in separate bowls
Roughly chop your block of tempeh in medium-sized cubes, then rip them apart with your hands to give more of a shredded look.
In a small bowl, mix together the coconut aminos, hoisin sauce, spices, cornstarch, and maple syrup. Whisk until well combined.
Add oil to a hot frying pan, then add in the cubed tempeh. Let it cook for about 5 minutes then add in the shredded carrots and sauce mixture. Let cook for another 10 minutes, adding a bit of water to thin out the sauce. Once cooked, set aside for 5 minutes to cool.
Take your lettuce and scoop the tempeh mixture inside, about 2-3 heaping tablespoons (or more if desired). Top with the sliced bell peppers and fresh parsley. Optionally enjoy with a dipping sauce of your choice!

Notes

How to store: Place the tempeh ‘meat’ in an airtight container in the fridge for up to one week. Store the chopped bell peppers and lettuce in separate containers for one week in the fridge.

Keyword easy dinner recipes, healthy lunch ideas, high protein recipes

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**Noble Bean kindly gifted me their tempeh. All opinions are my own.**