Thai Tempeh Lettuce Wraps

INGREDIENTS:

Peanut Sauce:

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

Tempeh Filling:

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

INSTRUCTIONS:

1. Combine all of the peanut sauce ingredients in a blender. Process until smooth. Set aside.

2. 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.

3. 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

Entree, Side