Sometimes, for a change, it’s nice to go without the bread and use lettuce instead. The obvious benefit is that it’s gluten-free. One of the fun things about this Vegan/Plant-Based Tempeh Asian Lettuce Wraps recipe is that it’s great for lunch, dinner, or even as an appetizer.
If you serve these tempeh Asian lettuce wraps to guests, they can make their own. Just put out the ingredients in little bowls along with the yummy, spicy-sweet dressing and let them go.
Tempeh is an excellent source of protein and fiber. Fiber is becoming increasingly important for overall health as science examines the factors that contribute to health and disease. People in Western countries are not getting enough fiber.
Tempeh provides about 15 grams of protein per 3 oz. serving. These little tempeh crumbles work well in this recipe. You might also be interested in the basic Crumbled Tempeh recipe. Add these tempeh crumbles to lots of dishes, such as tacos, on top of salads, or in your marinara sauce.
Note that even low-sodium soy sauce or tamari can still contain high sodium levels. You can substitute low-sodium coconut aminos in the recipe, which will reduce the sodium content slightly. If you’re concerned, you can leave this ingredient out, although it does lend a special flavor that’s hard to replace.
Parties need appetizers! Here are a few more to add to your menu:
You can mix and match the ingredients if you prefer. Try using slivered cucumber or bean sprouts. And, instead of peanuts, especially if you’re allergic, you could use slivered almonds. You can’t go wrong with this recipe.
I found whole-grain rice noodles, and the box it’s large. You’ll only need a fraction of it for this recipe, but rice noodles are super fun and can be used in many recipes, such as my Vietnamese Noodle Bowl, or added to soups.
I’d love to hear your feedback on this Tempeh Asian Lettuce Wraps recipe in the comments below! If you have a photo, post it on Instagram, tag me using the hashtag #plantbasedcooking in your caption, and I’ll be sure to see it!
Tempeh Asian Lettuce Wraps with
Equipment
- Measuring Cups and Spoons
- Large Skillet
Ingredients
- 2 8 oz packages tempeh (original soy)
- 1 large carrot grated
- 1 red bell peppers seeds removed and cut into thin slices
- 8 green onions sliced
- ½ cup parsley chopped
- 1/4 package rice noodles cooked, white or whole wheat
- 1 cup mango salsa store bought or homemade
- 8 leaves large butter lettuce
- ¾ cup dry roasted peanuts chopped
Dressing
- 1/4 cup peanut butter
- 1/3 cup low-sodium tamari (For less sodium use low-sodium coconut aminos)
- 2 tbsp rice vinegar
- 2 tbsp chili garlic sauce
- 1 tbsp minced ginger
- 1 tbsp maple syrup
Instructions
- Separate the leaves from the butter lettuce, rinse and pat dry.
- Crumble the tempeh into a large skillet and saute until lightly browned
- Cook rice noodles according to the directions on the package. Rinse in cool water and set aside.
- Whisk together the dressing ingredients.
- Remove the sauteed tempeh to a large bowl and add the grated carrot, bell peppers, green onions, parsley and noodles.
- Lay out 8 lettuce leaves and fill each one with about 2 ounces of the tempeh mixture.
- Sprinkle with chopped peanuts and drizzle with the dressing.
Maybe a silly question……do you cook the noodles first?
Good question. Yes, you do cook them and I’ll update that on the recipe to make it clearer. Thanks.
Hi Im wondering what i can substitute the Tempeh with i can not have Tempeh because of the soy in it
Hi Joan, You could leave out the tempeh and I think they’d be delicious, but you could try adding sauteed chopped mushrooms or some crumbled seitan which you can usually find premade at the market. You could also add another grain such as cooked quinoa or farro. I hope that helps.