Vegan Lettuce Wraps
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!
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.