Vegetarian Lettuce Wraps

Vegetarian Lettuce Wraps with Spicy Sesame Tempeh! These crunchy vegan wraps are a healthy twist on a classic recipe, with tempeh for protein, a spicy sesame sauce for bold Asian flavours, and lots of crunch from fresh vegetables.

Course Main Course

Cuisine Asian

Keyword Vegetarian Lettuce Wraps

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 292kcal

Author Katie Trant

Ingredients

¼ cup tahini paste
2 tablespoon pure maple syrup or other liquid sweetener
1 Tbsp Sriracha hot sauce more if you like it really spicy
1 Tbsp light soy sauce
1 tsp rice vinegar
1 clove garlic crushed
2 teaspoons ginger freshly grated
¼ cup water more to thin it out as needed
2 tablespoons cold pressed sesame oil or other neutral oil
8 ounces tempeh cut into cubes

For serving

lettuce leaves
snow peas
sliced red pepper
sliced green onion
sesame seeds for garnish

US Customary - Metric

Instructions

Combine the tahini, maple syrup, Sriracha, soy sauce, rice vinegar, garlic, ginger, and water in a small bowl and whisk into a smooth sauce.
If the sauce is quite thick (because your tahini is thick) add 1-3 tablespoons of water to thin it to the desired consistency, keeping in mind that the tempeh will soak up most of the sauce once added.
Set the sauce aside.
Heat a large heavy-bottomed frying pan over medium-high heat.
Add the oil, and swirl to coat the bottom of the pan, and then add the tempeh.
Pan-fry the tempeh without disturbing it for about 5 minutes on one side. Once it's got a nice golden brown on the first side, flip the pieces over and give them another 5 minutes on the next side.
Reduce the heat to low and pour the sauce into the pan with the tempeh. Stir to coat it will, and set aside for 5 minutes to allow the tempeh to soak up the sauce.
To serve, spoon the tempeh and sauce into large lettuce leaves. Top with snow peas, red pepper, and a sprinkle of sesame seeds.

Notes

Nutrition values are an estimate only

Nutrition