Tempeh Lettuce Wraps

It’s the first day of March, but there is still snow on the ground. Hmm…

tempehI was inspired to create this recipe when I was craving chicken lettuce wraps from California Pizza Kitchen. Except since I was temporarily vegan I needed to alter the recipe to substitute the chicken. So instead of chicken, I used the tempeh we had in our fridge. Tempeh is a vegan soy product that is another source of protein. It’s like tofu, but slightly drier and chewier. On its own, it is slightly sweeter than tofu and not as soft. It is made by fermenting cooked soybeans, whereas tofu is made by curdling hot soy milk. In this recipe, the tempeh is given more flavor by adding in the soy sauce. The sauce, which was inspired by The No Fuss Vegan, gives it a tangy citrus flavor with a hint of ginger.

tempeh wraps

To assemble the lettuce wraps, layer on the rice, tempeh mixture, tomatoes, kale, and any other toppings you like. I recommend using iceberg lettuce as romaine lettuce is too skinny to hold all the fill-ins.

This gluten-free dish is perfect for your family as it can be easily doubled or tripled, and it can be on your table in less than a half an hour! Once you taste this powerful flavor combo you will want to eat every last scrap off the plate!

Tempeh Lettuce Wraps

Serves 2

  • 5 oz tempeh, sliced into strips
  • 1-2 tablespoons sesame oil
  • 1 tablespoon soy sauce
  • 2 garlic cloves minced
  • 1/2 cup mushrooms, diced
  • 1/2 cup yellow onion, chopped
  • 1/8 cup green onion, diced
  • 1/4-1/2 cup bell pepper, diced
  • 1/4 cup vegetable broth


  • 1/4 teaspoon ground ginger
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons soy sauce, gluten-free if desired
  • 1/2 teaspoon Sriracha sauce
  • 3 tablespoons orange juice


  • 1 tomato, diced
  • kale
  • rice
  • 5-6 lettuce leafs
  1. Cook the tempeh: Heat sesame oil in a large pan over medium-high heat. Add in the tempeh and soy sauce. Cook the tempeh for 3-4 minutes on either side or until the sides start to brown. Remove the tempeh from the pan, but keep the heat on. Cut the tempeh into bite-sized pieces.
  2. The vegetables: In the same pan you cooked the tempeh in, add a little bit more sesame oil and garlic. Next, saute together the mushrooms, onions, pepper until the veggies are tender. Add in the vegetable broth. While the veggies are cooking, prepare the sauce by mixing everything together in a small bowl.
  3. Once the veggies are cooked, place the tempeh back into the pan. Stir in the sauce and cook for an additional 1-2 minutes.
  4. Remove from heat and serve with lettuce, cooked rice, kale, and tomatoes.

Sauce Inspired by The No Fuss Vegan

For more vegan and gluten-free recipes check out my these cookies or granola bars!

As always, you can find me on My Recipe Magic and Pinterest!


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