I made these lettuce wraps, and wow! They were soo good. In fact, I had one for breakfast the next day!

Lacy also thought the wraps smelled amazing. She loves anything with peanut butter in it. I can’t open a jar of the stuff without her staring at it.

There are a lot of ingredients, but the recipe comes together pretty fast. It kept well overnight in the fridge, so I could imagine using the filling for packed lunches too.

Vegan Asian Lettuce Wraps
Serves 4-5

Ingredients

Sauce

• 2 Tablespoon sesame oil
• 3 Tablespoons soy sauce
• 2 Tablespoon water
• 2 Tablespoon natural peanut butter
• 2 Tablespoons rice vinegar
• Generous squeeze of agave (or the sweetener of your choice)
• Hot sauce to taste (I used a tablespoon of Sriracha because I like things hot. You can always use less and add more later)

Filling

• 1 medium onion, finely chopped
• 16 oz tempeh, crumbled (you can crumble it right into the pan)
• 2 large cloves garlic, minced
• 1 tablespoon fresh minced ginger

Last-minute add-ins

• 4 green onions, chopped
• 8 oz can sliced water chestnuts, drained & chopped

Wrappers

• One head of iceberg lettuce, outer leaves removed and washed.

Directions

1. In a small bowl, combine the sauce ingredients with a fork until the peanut butter is well incorporated.
2. In a large pan or skillet over medium heat, sauté the onion until softened.
3. Add the tempeh, garlic and ginger and sauté until the garlic has softened.
4. Add the sauce to the tempeh mixture. Allow most of the liquid to evaporate.
5. Add the green onions and water chestnuts. Sauté until hot.
6. Serve alongside lettuce wraps and allow everyone to wrap their own.

See all my vegan recipes →