Sometimes, for a change, it's nice to go without the bread and use lettuce instead. Ah, well, the obvious is that it's gluten-free. And, one of the fun things about this Vegan/Plant-Based Tempeh Asian Lettuce Wraps recipe is that it's great for lunch, for dinner or even for an appetizer.
If you serve this 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 a great source of protein and fiber. Fiber is becoming more and more important as science looks at what contributes to health and disease. People in Western countries are not getting enough fiber.
Here's a great short video about its nutritional value from nutritionfacts.org to give you the lowdown. It's even better than edamame (just soybeans) because of the fermentation.
Tempeh provides about 15 grams per 3 oz. serving. These little tempeh crumbles work really well in this recipe. You might also be interested in the basic Crumbled Tempeh recipe as you can add them to lots of dishes like in tacos, on top of salads or in your marinara sauce.
Party's need appetizers! Here's a few more to add to your menu:
You can mix up the ingredients if you want. Try using slivered cucumber or bean sprouts. And, instead of peanuts, especially if you're allergic, you could use slivered almonds. You can't really go wrong with this recipe.
I actually found whole-grain rice noodles and the box it's pretty large. You'll only need a fraction of it for this recipe, but rice noodles are super fun and can be used in lots of recipes like my Vietnamese Noodle Bowl, or thrown in soups.
I’d love to hear your feedback in the comments below for this Tempeh Asian Lettuce Wraps recipe! If you have a photo, post it on Instagram, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!