Tempeh Lettuce Wraps with Creamy Tahini Dressing
This vegan recipe features tempeh, an Indonesian plant-based protein made from fermented soybeans, which unlike processed tofu, is made from the whole bean and contains more nutrients, fibre, and iron. For the hot sauce, you can certainly use your favourite, but gochujang and sriracha are my personal recommendations for that delectable, sweet, tangy bite! If you don’t have tamari on hand, feel free to substitute with coconut aminos or soy sauce (if gluten isn’t an issue for you).
Pair this recipe with Crispy Cauliflower and Chickpea Salad with Herb Dressing, Simple Summer Dessert Parfait, and Chia Lemonade for an amazing summer fiesta!
- 1 240g package of organic tempeh
- 2 tbsp tamari
- 1 tbsp apple cider vinegar
- 1 tbsp honey or cane sugar
- 1 tbsp hot sauce
- 3 tbsp sesame oil
Add wet ingredients to bowl and whisk until smooth (add a little warm water if necessary to achieved a runnier consistency).
- Add 2 tbsp sesame oil to frying pan over medium heat. While oil is coming up to heat, crumble tempeh on a cutting board using the back of a large wooden spoon.
- When oil begins to shimmer, add tempeh, and sauté, stirring often, until crispy (around 6 - 10 minutes). Reduce heat, add in hot sauce mixture, and continue to cook for another 5 minutes.
- Remove from heat and let cool slightly before adding to lettuce wraps.
- butter lettuce
- fresh herbs, roughly chopped (Thai basil, mint, and chives are especially nice)
- cucumber, cut into small cubes
- thinly sliced radish
- sesame seeds
Creamy Tahini Sauce
- ½ c tahini
- juice from 2 lemons
- zest from ½ lemon
- 3 cloves garlic, grated
- salt and pepper, to taste
- ½ c warm water
Combine all ingredients in a blender and purée until smooth.
To Assemble Your Wraps
Ladle warm tempeh into butter lettuce leaves. Top with fresh herbs, cucumber, radish and sesame seeds. Drizzle with tahini sauce.
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