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
- 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)
- 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
- 4 green onions, chopped
- 8 oz can sliced water chestnuts, drained & chopped
- One head of iceberg lettuce, outer leaves removed and washed.
- In a small bowl, combine the sauce ingredients with a fork until the peanut butter is well incorporated.
- In a large pan or skillet over medium heat, sauté the onion until softened.
- Add the tempeh, garlic and ginger and sauté until the garlic has softened.
- Add the sauce to the tempeh mixture. Allow most of the liquid to evaporate.
- Add the green onions and water chestnuts. Sauté until hot.
- Serve alongside lettuce wraps and allow everyone to wrap their own.