Vegan Lettuce Wraps

vegan tempeh lettuce cups on white background

5 from 1 vote

These vegan lettuce wraps with tempeh 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!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Entree, Main Dish

Cuisine: Asian-inspired, Gluten-free, Vegan

Servings: lettuce wraps

Calories: 143kcal

Author: Deborah Murphy

Equipment

1 non-stick skillet
1 microplane

Ingredients

Sauce

2 tablespoons reduced sodium soy sauce (tamari if gluten free)
2 tablespoons water
1 tablespoon creamy peanut butter
1 tablespoon sriracha
2 teaspoons brown sugar
1/2 inch piece fresh ginger, grated
1 clove garlic, grated

Tempeh

2 tablespoons canola oil
8 oz tempeh crumbled

To Serve

Lettuce leaves, jalapeño, lime, sesame seeds, mint, green onion

Instructions

Make the Sauce

Add the soy sauce, water, peanut butter, sriracha, brown sugar, ginger, and garlic to a small bowl and whisk to combine. Set aside.

Make the Tempeh

Add the oil to a non-stick skillet over medium-high heat. 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.

Assemble

To assemble, add tempeh to lettuce leaves and add desired toppings like green onion, cilantro, mint, sesame seeds, and a squeeze of lime.

Notes

Serves 2 people as a main dish or 3-4 as an appetizer.
Stir together the sauce ingredients and store in an airtight jar up to 3 days in advance. You can also make the filling a couple days in advance and reheat in a skillet with a splash of water.

Nutrition