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Teriyaki tempeh lettuce wraps

updated

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Ingredients for 2 servings:

  • 170 g smoked tempeh
  • 1 carrot(s)
  • 1 onion(s)
  • ¼ iceberg lettuce
  • 4 tbsp soy sauce
  • 2 tbsp maple syrup
  • 2 tbsp water
  • 1 tbsp tapioca starch
  • 1 tbsp rice wine vinegar
  • 2 tsp garlic
  • ½ tsp ginger
  • n. B. herbs
  • n. B. spring onion(s)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegan and a great source of protein

Crumble the tempeh, thinly slice the carrot, and slice the onion. Combine the sauce ingredients in a blender. Heat a little oil in a pan and fry the tempeh crumbs for five minutes. Add the onion and carrot slices and fry for another five minutes. Stir in the sauce and let it thicken. Separate 4-6 lettuce leaves from the lettuce head and arrange them on two plates. Spread the warm tempeh mixture on top and garnish the wraps with herbs or spring onion rings, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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