- Paula Morais
Thai Style Tempeh Lettuce Wraps

Ingredients:
1 Tbsp sesame oil
2 tsp fresh minced garlic
2 tsp grated ginger
½ red bell pepper, deseeded and cut into long thin strips
1 carrot, peeled and cut into matchsticks
2 8-ounce packages tempeh crumbled into a bowl
8 Bibb lettuce leaves (I used romaine)
½ cucumber peeled and cut into long thin strips
½ cup bean sprouts or any sprouts
Sauce
2 Tbsp red chili paste (I didn’t have any so I just used chili powder)
1 Tbsp mellow white miso paste
1 Tbsp toasted sesame oil
1 Tbsp agave nectar
1 Tbsp Braggs Aminos or low sodium tamari
¼ cup water
1 Tbsp fresh cilantro
Directions:
In a large skillet, heat the sesame oil over medium heat & saute the garlic and the ginger for about 2 minutes. Add bell pepper and carrots and saute until soft. Add the crumbled tempeh and saute for about 5 minutes, stirring well to combine until it’s lightly browned.
Sauce
In a blender, combine the chili paste, miso, sesame oil, agave nectar, water, Braggs & cilantro and blend until smooth. Add this to the tempeh & veggie mixture and stir to combine. Let it heat through for about 3-5 minutes. To assemble: Scoop about a ¼ cup of the tempeh mixture onto a lettuce leaf and top with cucumber and sprouts.