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Vegan Thai Lettuce Wraps

KCals: 350, Protein: 19g, Fat: 7g, Carbs: 36g

30 mins

4 Servings

Vegan Thai Lettuce Wraps

With a whiff of Thai flavouring, these are as fun to eat as they are delicious.

For the peanut sauce:

  • 1/3 cup creamy salted peanut butter

  • 1/4 cup reduced-sodium soy sauce

  • 2 tablespoons rice vinegar

  • 2 tablespoons pure maple syrup

  • 2 tablespoons sriracha (or to taste)

  • 1 tablespoon white miso

  • 2 large cloves garlic

  • 1 heaping tablespoon fresh ginger

For the tempeh and vegetable filling:

  • 2 tablespoons toasted sesame oil

  • one block organic tempeh, crumbled (gluten-free if necessary)

  • 1 small yellow onion, diced

  • 1 large portabello mushroom cap, diced

  • one small tin water chestnuts, drained and diced (you usually faind these in the Asian section of your supermarket)

For the wraps and toppings:

  • 1 head of bibb, gem, or butter lettuce

  • 4 ounces thin rice noodles, cooked and salted

  • 1/2 cup shredded red cabbage

  • 1/2 cup shredded carrots

  • 1/2 cup lightly salted roasted peanuts, chopped

  • 3 green onions, thinly sliced

  • sesame seeds for garnish

- 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 every so often, until the onions are translucent and the tempeh is golden brown (about 7-8 minutes). Stir in the mushrooms and water chestnuts and cook for 2-3 more minutes, stirring a couple of times, 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.

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