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vegan tempeh lettuce wraps

Coconut Curry Tempeh Lettuce Wrpas

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 4 servings 1x
  • Category: dinner
  • Cuisine: gluten-free, vegan, salad, American-inspired

Description

Vegan Tempeh Lettuce Wraps! Coconut curry baked tempeh with peanut sauce, mango and scallions. Vegan and Gluten-Free- delicious for weeknight dinners. 

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 4 servings 1x
  • Category: dinner
  • Cuisine: gluten-free, vegan, salad, American-inspired
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 4 servings 1x
  • Category: dinner
  • Cuisine: gluten-free, vegan, salad, American-inspired
Scale

Ingredients

Curried Tempeh:

  • 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

Peanut Sauce: 

  • 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

Remaining Ingredients: 

  • Butter lettuce, for wraps
  • 1 ripe mango, sliced
  • 1/2 cup thinly sliced cucumber

Instructions

  1. Make the tempeh* (see notes) Whisk together the coconut milk, lime zest and juice, curry powder, cumin and soy sauce. 
  2.  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!)
  3. 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.
  4. 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. 
  5. To assemble, place the tempeh in the lettuce cups and top with mango, cucumber slices and drizzle with peanut sauce. 

Notes

*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. 

Nutrition

  • 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

Find it online: https://www.delishknowledge.com/vegan-tempeh-lettuce-wraps/

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