How was your holiday weekend? Or, um week? Even though the 4th was on a Wednesday, I decided to take off the entire week to spend with BL’s family. So nice to unplug for a bit, thanks for sticking with me.
I’m back with a new recipe for you- these tempeh lettuce wraps. There’s so much flavor going on here, perfect for summer lunches and simple dinners.
Coconut curry tempeh with peanut sauce, mango and cucumbers tucked into crisp butter lettuce leaves. The only downside is that the tempeh takes a bit of time to marinate, but it’s pretty much hands-off from there. Make the marinade in the morning before work and it’s ready by the time you get home.
Mango is so delicious right now, I’m eating almost one a day. Vander loves them as well, so it’s become our afternoon snack together. I pull his high-chair into the kitchen and slice one up- we eat as much mango as we can then I let him suck on the pit once we’re done. He thinks it’s so funny to hold the slippery pit and suck the juice and I’m in heaven just watching him love food the way he does.
I don’t know if this will change in the future, but right now I’m absolutely giddy with how much fun it is to feed him. If you didn’t know, I’ve started a new project, Plant-Based Juniors, on raising predominately plant-based kids. I’d love for you to join the mailing list as we are debuting a guide on baby-led weaning in a few weeks and will be offering it to subscribers for less than a cup of coffee.
Even if you aren’t interested in baby-led weaning, there’s some fun stuff coming down the pipeline. If you know any moms or moms-to-be that would be interested, please spread the word.
I can’t wait for you to try these wraps! They are perfect for a summer meal when you don’t feel like doing much cooking. Marinate the tempeh in the morning, then quickly bake them and make the sauce as soon as you get home. In just 30 minutes, dinner is ready.
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
Vegan Tempeh Lettuce Wraps! Coconut curry baked tempeh with peanut sauce, mango and scallions. Vegan and Gluten-Free- delicious for weeknight dinners.
- 1 1/4 cups canned coconut milk (light is fine)
- 1 lime, zest and juice
- 3 tablespoons curry powder
- 1 tablespoon cumin
- 2 tablespoons soy sauce (low-sodium or tamari works)
- 8 ounces tempeh
- 3 tablespoons peanut butter
- 1/4 teaspoon chili powder
- 1/8 teaspoon cayenne pepper or red pepper flakes
- 2 teaspoons brown sugar
- 1/4 cup coconut milk (the remaining from the can of coconut milk)
- 2 teaspoons rice wine vinegar or lime juice
- Butter lettuce, for wraps
- 1 ripe mango, sliced
- 1/2 cup thinly sliced cucumber
- Make the tempeh* (see notes) Whisk together the coconut milk, lime zest and juice, curry powder, cumin and soy sauce.
- Slice tempeh into triangles, then place in the marinade. Cover and place in the fridge for at least 4 hours or up to 24 hours. (The longer, the better for this one!)
- After marinating, preheat the oven to 375 degrees F and make the sauce. Whisk together the ingredients for the peanut sauce. If it’s too thick, add a little more water to thin. Set aside.
- Line a baking sheet with parchment paper or a silpat and place the tempeh on in a single layer and brush with any remaining marinade. Bake for 25 minutes until golden brown.
- To assemble, place the tempeh in the lettuce cups and top with mango, cucumber slices and drizzle with peanut sauce.
*I choose to steam the tempeh first because I think it tastes better this way, but I know it’s another step. So, you can choose to steam it for 10 minutes first or just marinate. While this recipe is quick to prepare, the tempeh really should marinate for at least 4 hours- so I like to make it in the morning for dinner that night.
- Serving Size: 1/4th recipe
- Calories: 379
- Sugar: 15 g
- Sodium: 337 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Carbohydrates: 40 g
- Fiber: 11 g
- Protein: 17 g