Up until a few weeks ago I was sure that I hated tempeh. Then I made these tempeh and chickpea sloppy joes and realized I had been missing out on so much! And then I made these sesame ginger tempeh lettuce wraps, and I’m in love!
I eat a lot of tofu, beans, and grains in order to get my protein. While I love all of those ingredients, I’m so happy to have another option to experiment with. If you’re not familiar with tempeh, it’s made from fermented soy beans and it’s sold in a big block, much like tofu, except you don’t have to spend an hour pressing it to get it firm!
Now that we have my newfound love for tempeh out of the way, let’s talk about these delicious lettuce wraps. Even my husband, who can be a little skeptical of my vegetarian concoctions, and my son loved these. I call that a major win!
These sesame ginger tempeh lettuce wraps are packed with veggies, tempeh, and so much flavor. The vegetables and tempeh are cooked together for a few minutes, and then a delicious sesame ginger sauce is added and cooked until it thickens up a bit.
I top them off with some fresh green onion and crunchy cashews. These tempeh lettuce wraps are a great healthy meal that is finished in just 30 minutes!Print
Sesame Ginger Tempeh Lettuce Wraps
These healthy lettuce wraps are stiffed with savory stir-fried veggies and tempeh in a savory sesame ginger sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2-4 servings
For the sesame ginger sauce:
- 1/4 cup water
- 1/4 cup tamari (I like to use low sodium)
- 3 tablespoons pure maple syrup
- 1 tablespoon + 1 teaspoon toasted sesame oil
- 1 teaspoon fresh grated ginger
- 1 clove garlic, grated
- 1 teaspoon cornstarch
For the lettuce wraps:
- 1 teaspoon olive oil
- 1 cup shredded carrot
- 1 cup diced red pepper
- 1 cup diced snow peas
- 1 (7 ounce) package tempeh, crumbled
- 6-8 pieces of lettuce that will make a good wrap, such as romaine or butter
- Optional garnishes: diced cashews, green onions
- Place all of the sesame ginger sauce ingredients into a small bowl and whisk until combined.
- Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the carrot, red pepper and peas. Cook for 3 minutes, stirring occasionally, and then add the crumbled tempeh.
- Continue to cook for another 3 minutes and then pour in the sauce. Stir until everything is combined and cook until sauce is thickened, 7-10 minutes.
- Let the mixture cool for a few minutes (to avoid wilting the lettuce), and then spoon the mixture into lettuce cups. Garnish with cashews and green onions, if desired.