vegan tempeh lettuce cups on white background

Vegan Tempeh Lettuce Cups

  • Author: Dietitian Debbie
  • Prep Time: 10 Min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 6 lettuce cups 1x
  • Category: Entree, Main Dish, Appetizer
  • Method: Stove top, one pot
  • Cuisine: Asian-inspired, vegan, gluten free


These vegan tempeh lettuce cups can be whipped up in a matter of minutes for a simple and delicious weeknight dinner meal. I see myself eating these on repeat all summer long!


  • 2 tablespoons reduced sodium soy sauce (use tamari if gluten free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sriracha
  • 1 teaspoon brown sugar
  • 2 tablespoons vegetable broth (or water)
  • 1/2 inch piece fresh ginger, grated
  • 3 tablespoons canola oil
  • 1 green onion, chopped
  • 1 clove garlic, chopped
  • 8 oz tempeh, crumbled
  • To serve: lettuce leaves, jalapeno, lime, sesame seeds, mint, green onion


  1. Add the soy sauce, rice vinegar, sriracha, brown sugar, broth, and ginger to a small bowl and stir well. Set aside. 
  2. Add the oil, garlic, and green onion to a non-stick skillet over medium-high heat. Cook for 1-2 minutes or until garlic is fragrant. Transfer the onion and garlic to the bowl with the marinade, but leave the oil in the hot pan. 
  3. Add the tempeh to the pan with the leftover oil and sauté until golden brown, about 5 minutes. Pour sauce over the tempeh. Turn off the heat and stir to coat. 
  4. To assemble, add tempeh to lettuce leaves and add desired toppings. 


Serves 2 as a main dish or 3-4 as an appetizer. 


  • Serving Size: 3 lettuce cups
  • Calories: 479 kcals
  • Sugar: 6.5 g
  • Sodium: 430 mg
  • Fat: 36 g
  • Saturated Fat: 4.5 g
  • Unsaturated Fat: 31.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1.5 g
  • Protein: 22 g
  • Cholesterol: 0 mg