Tempeh Lettuce WrapsCourse: Miscellaneous
The inspiration for these are Dr Michael Greger’s Veracruz tempeh lettuce wraps, from his How Not To Die Cookbook. I didn’t have all the ingredients he had, so I made a few adjustments, and it was still DELICIOUS. Make this and eat it right now. So good. So so good.
8 ounces of Tempeh, diced
1 ripe plantain, diced (This was my substitution but the recipe called for 1 avocado, chopped)
2 tsp chili powder
2 teaspoons ground cumin
1/2 tsp cayenne (optional)
2 garlic cloves, minced
1-2 jalapeño, peppers, seeded and minced
3 roma or 1 large tomato
1 medium cucumber diced
1 Tbs lime juice (or blended peeled lime)
8 Large (or several medium/small) romaine or butter lettuce leaves
2 tsp extra virgin olive oil
1/2 cup fresh cilantro (optional if you’re one of those fascinating people with varied olfactory-receptor genes who think that beautiful delicious cilantro tastes like soap/urine/ground metal shavings etc…)
Hot sauce or salsa (also optional)
1/4 cup water
- If using plantain, warm olive oil in a frying pan, and sauté plantain pieces until tender, add tempeh and continue to cook for a few minutes before setting aside and skip the next step. If you are not using plantain, go ahead to the next step.
- Steam Tempeh in a a steamer for 15 minutes and set aside uncovered.
- Heat water in a skillet on medium-high. Add onion, garlic and jalapeño and cook for about 5 minutes or until onion begins to be translucent and jalapeño is tender.
- Stir in the tomatoes and nori and cook until most of the liquid evaporates.
- Add the tempeh and plantain (if using) and lime juice (or lime) and continue to cook until browned, about 3-5 minutes.
- Add cucumber.
- Spoon some of the filling onto each lettuce leaf and top with avocado, cilantro, hot sauce and/or salsa, if using.