I love eating sandwiches without bread sometimes and these curried tempeh lettuce wraps are perfect.
If there’s one thing I love, it’s Indian food. I think my obsession started when I was in college and trying new foods that my family just didn’t serve when I was growing up.
Are you learning to love new tastes on a plant-based diet? I read one post from a gal that said she was craving Brussels sprouts!
Have a look at more tempeh recipes:
- Tempeh Asian Lettuce Wraps
- Tempeh BLT
- Toasty Tempeh Crumbles
- Tempeh Reuben Sandwich
- Tempeh Salad Sandwich
If you’re new to tempeh, it’s such a great substitute for any protein in a dish. It’s made with fermented soybeans and has a bit of a nutty flavor. In this case, it’s easy to crumble and make into this salad recipe.
There’s something about the crunch and sweetness of apples and raisins in this dish that is lovely. Mango chutney tops it off nicely.
Some people find tempeh to be bitter and recommend that you steam it first before using it in recipes. To steam your tempeh, cut in half, in a steamer basket for a few minutes. It will make the tempeh a little softer and easier to use.
I also hear that it helps the tempeh to accept the flavors better. Then, I cut it into smaller pieces and mash them with the back of a fork. Once that’s done, you just need to add the rest of the ingredients and mix.
I hope you’ll give tempeh a try. Use lettuce for your wrap or make into a sandwich. It’s great either way.
I’d love to hear your feedback in the comments below for this Curried Tempeh Wrap ! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking