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!
PREP TIME
15 minutes
COOK TIME
15 minutes
INGREDIENTS
15
Serves: 6
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil, to drizzle in your frying pan
- 240 grams240 grams240 grams Tempeh, 1 package - I used Noble Bean Tempeh
- 0.5 cup0.5 cup0.5 cup Carrots, shredded
- 3 Tbsp3 Tbsp3 Tbsp Coconut Aminos, or soy sauce
- 1 Tbsp1 Tbsp1 Tbsp Hoisin Sauce
- 1 Tbsp1 Tbsp1 Tbsp Cornstarch
- 1 pinch1 pinch1 pinch Salt and Pepper, to taste
- 0.25 tsp0.25 tsp0.25 tsp Garlic Powder
- 0.25 tsp0.25 tsp0.25 tsp Paprika
- 0.25 tsp0.25 tsp0.25 tsp Turmeric Powder
- 1 tsp1 tsp1 tsp Pure Maple Syrup, optional
- 4 Tbsp4 Tbsp4 Tbsp Water, (2-4 tbsp as needed, to thin out sauce)
- 6 whole6 whole6 whole Boston Lettuce, leaves
- 1 cup1 cup1 cup Bell Pepper, chopped
- 1 pinch1 pinch1 pinch Parsley, to top
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Dairy Free Egg Free Entrées Gluten Free Nut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 135 |
| Fat: | 8 g |
| Carbohydrates: | 12 g |
| Protein: | 6 g |
| Cholesterol: | 0 g |
| Sodium: | 339 mg |
| Fiber: | 0 g |
| Sugars: | 6 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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