Tempeh Lettuce Wraps

with peanut sauce

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Ingredients

Tempeh

  • 1-8 ounce block of tempeh

  • 1 cup vegetable broth

  • 1 tsp soy sauce, use tamari if gluten free

  • 1 tsp maple syrup

  • ¼ tsp ground coriander

  • ¼ tsp garlic powder

  • 8 leaves of butter lettuce

  • 1 medium carrot, peeled and julienned

  • 1 to 1 ¼ cups thinly sliced red cabbage

  • 1 medium red bell pepper, sliced

Peanut Sauce

  • ½ cup creamy peanut butter

  • ½ cup water

  • 2 tbsp rice vinegar

  • 2 tbsp soy sauce (use tamari if gluten free)

  • 2 tbsp maple syrup

  • 1 tsp toasted sesame oil

Instructions

  1. Crumble the tempeh (we pulsed our tempeh a few times in a food processor).

  2. In a bowl, mix the vegetable broth, soy sauce, maple syrup, garlic powder, and ground coriander.

  3. Heat a nonstick skillet over medium heat. Add the tempeh and the broth mixture. Cook for about 12 minutes, stirring occasionally, until the liquids have completely absorbed into the tempeh. Set aside.

  4. For the peanut sauce: whisk all the ingredients together. The sauce should reach a creamy consistency.

  5. Assemble the lettuce wraps. Fill the lettuce leaves with the carrots, cabbage, red bell pepper, and some of the tempeh. Drizzle with peanut sauce. Serve immediately.