Thai Tempeh Lettuce Wraps
1/3 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons pure maple syrup
2 tablespoons sriracha (or to taste)
1 tablespoon white miso
2 large cloves of garlic
1 heaping tablespoon of fresh ginger
1 tablespoon toasted sesame oil
one 8-ounce package tempeh, crumbled
1 small yellow onion, diced
1 large portabello mushroom cap, diced
Wraps and Toppings:
1 head of bibb or butter lettuce
2 ounces thin rice noodles, cooked and salted
1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/4 cup roasted peanuts, chopped
3 green onions, thinly sliced
black sesame seeds for garnish
sriracha for serving
Combine all of the peanut sauce ingredients in a blender. Process until smooth. Set aside.
Prepare the filling by adding the sesame oil to a large non-stick frying pan over medium heat. Once the pan is hot, add in the crumbled tempeh and onions and stir to coat with the oil. Cook, stirring frequently, for 7-8 minutes. Stir in the mushrooms and cook for 2-3 more minutes, until the mushrooms are tender. Add in the peanut sauce, stir to combine, and cook for 1 minute. Remove the pan from the heat.
To assemble the wraps, layer the lettuce leaves with the rice noodles, tempeh filling, cabbage, carrots, chopped peanuts, green onions, and a sprinkle of sesame seeds. Drizzle with extra sriracha and enjoy!
Makes 4 servings.
Nutrition Facts per serving: 561 calories, 42g carbs, 32g fat, 27g protein