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The mangos are so good right now. I can barely handle myself at the grocery store. 4 for $2 mangos? I’ll take 652 please.
I honestly think I ate two whole mangos while I was testing this dish. One piece for the tempeh filling, eight for me. When you cut into a mango and it’s almost orange, you know it’s going to be the best thing you’ve eaten all day.
Tempeh lettuce wraps, of any variety, are one of BL’s favorite meals. I like them, but I don’t obsess over them like he does. Mostly because I’m too busy eating pasta, bruschetta and fresh mango.
However, after traveling almost non-stop this past month, my body is craving nothing but bright, refreshing, vegetable filled food. So, tempeh lettuce wraps it is! And extra mango for me. A win-win situation for the both of us. I’m pretty sure we just perfected the art of marriage compromise.
The super sweet mango is the perfect compliment to crumbly, salty tempeh and crisp lettuce. You know how much I love all the textures in one meal- and this recipe doesn’t disappoint.
I usually call for steaming tempeh before crumbling, but in a lazy moment I decided to just crumble the tempeh and add straight to the pain. Spoiler alert: you don’t need to steam the tempeh first. Even though I tell you that in almost every tempeh recipe I post.
I don’t know where I first learned this, but it’s pretty unnecessary if you are enjoying it this finely chopped. So, save yourself the extra step.
Make sure to enjoy these before fresh mangos go out of season. In the meantime, I’ll be eating my body weight in the stuff. Don’t send help!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Tempeh Mango Lettuce Wraps! Spicy ground tempeh with peppers and mango, stuffed into butter lettuce cups. Vegan & Gluten-Free.
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