{"id":5046,"date":"2020-07-22T14:21:19","date_gmt":"2020-07-22T14:21:19","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=5046"},"modified":"2020-07-22T14:31:47","modified_gmt":"2020-07-22T14:31:47","slug":"tempeh-lettuce-wraps","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/tempeh-lettuce-wraps\/","title":{"rendered":"Tempeh Lettuce Wraps"},"content":{"rendered":"
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Tempeh Lettuce Wraps<\/h2>Recipe by Jennifer-June<\/span>Course: Miscellaneous<\/mark><\/span><\/div>
<\/span>Servings<\/span>servings<\/span><\/div>
<\/span>Prep time<\/span>minutes<\/span><\/div>
<\/span>Cooking time<\/span>minutes<\/span><\/div>
<\/span>Calories<\/span>kcal<\/span><\/div><\/div><\/div>

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.<\/p>

Ingredients<\/h3>
  • <\/span>

    8 ounces of Tempeh, diced<\/span><\/p><\/li>

  • <\/span>

    1 ripe plantain, diced (This was my substitution but the recipe called for 1 avocado, chopped)<\/span><\/p><\/li>

  • <\/span>

    2 tsp chili powder<\/span><\/p><\/li>

  • <\/span>

    2 teaspoons ground cumin<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp cayenne (optional) <\/span><\/p><\/li>

  • <\/span>

    2 garlic cloves, minced<\/span><\/p><\/li>

  • <\/span>

    1-2 jalape\u00f1o, peppers, seeded and minced<\/span><\/p><\/li>

  • <\/span>

    3 roma or 1 large tomato<\/span><\/p><\/li>

  • <\/span>

    1 medium cucumber diced<\/span><\/p><\/li>

  • <\/span>

    1 Tbs lime juice (or blended peeled lime)<\/span><\/p><\/li>

  • <\/span>

    8 Large (or several medium\/small) romaine or butter lettuce leaves<\/span><\/p><\/li>

  • <\/span>

    2 tsp extra virgin olive oil<\/span><\/p><\/li>

  • <\/span>

    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…) <\/span><\/p><\/li>

  • <\/span>

    Hot sauce or salsa (also optional)<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup water<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • If using plantain, warm olive oil in a frying pan, and saut\u00e9 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.<\/li>
    • Steam Tempeh in a a steamer for 15 minutes and set aside uncovered. <\/li>
    • Heat water in a skillet on medium-high. Add onion, garlic and jalape\u00f1o and cook for about 5 minutes or until onion begins to be translucent and jalape\u00f1o is tender.<\/li>
    • Stir in the tomatoes and nori and cook until most of the liquid evaporates.<\/li>
    • Add the tempeh and plantain (if using) and lime juice (or lime) and continue to cook until browned, about 3-5 minutes.<\/li>
    • Add cucumber.<\/li>
    • Spoon some of the filling onto each lettuce leaf and top with avocado, cilantro, hot sauce and\/or salsa, if using. <\/li>
    • Enjoy!<\/li><\/ul><\/div>