Introduction
Ever had one of those days where you just want dinner to happen—fast, tasty, and without turning your kitchen into a disaster zone?
Enter these Thai Tempeh Lettuce Wraps, your new best friend for busy weeknights or lazy weekends alike. They’re like a little plant-powered party wrapped up in crisp lettuce leaves, ready to brighten your plate and mood without any fuss.
Think bold flavors that sneak up on your taste buds and a texture combo that’s as fun to eat as it’s to say aloud. Plus, they’re totally vegan, so you can flex those compassionate cooking muscles without breaking a sweat. Quick vegan dinners are achievable with planning, making these wraps a perfect choice for your meal prep.
Trust me, once you try these, you’ll wonder why you ever settled for boring old sandwiches. Lettuce wrap and roll, friends—this is plant-based magic you don’t want to miss!
Ingredients
- 10 lettuce leaves
- Wholegrain Brown rice noodles
- Avocado (the creamy green gold)
- Red cabbage
- A lime (zesty zest alert!)
- 2 tsp tamari
- 1cm fresh ginger grated
- 2 tsp maple syrup
- 1 tsp sesame oil
- 1 block Plant Power Tempeh
- 5 tbsp tahini
- 2 tbsp tamari
- 1 1/2 tbsp maple syrup
- 2cm fresh ginger
- 1 small garlic clove
- 1cm red chilli
- Juice of half lime
These ingredients are like a plant-based party in your kitchen, blending crunch, creaminess, and a tangy kick that even non-vegans won’t want to leaf behind. It’s also important to ensure you get enough B12 intake as part of your balanced vegan diet.
Whether you’re a tempeh newbie or a noodle ninja, this recipe’s got your back with flavors that wrap up comfort and excitement in every bite!
How to Make It
Alright, let’s plunge into the magic of these Thai Tempeh Lettuce Wraps! You’ll want to start by giving your tempeh block a little spa treatment—chop it into bite-sized cubes and dunk those babies into a marinade made from 2 teaspoons of tamari, a fresh 1cm grate of ginger, 2 teaspoons of maple syrup, and a splash (1 teaspoon) of sesame oil.
Give it a good mix to make sure every cube is feeling the love. Let it chill while you get the rest of the party ready—this marinade is where the flavor party kicks off, so don’t rush it.
Meanwhile, the Thai sauce is where things get seriously saucy (pun totally intended). Blend 5 tablespoons of tahini, 2 tablespoons of tamari, 1 ½ tablespoons of maple syrup, a 2cm chunk of fresh ginger, a small garlic clove, a 1cm slice of red chili, and the juice of half a lime.
Add a splash of water to get that silky smooth, pourable consistency. Taste it and tweak the tamari or maple syrup if it needs a little more sweet or salty sass.
Now, for the noodles—boil your wholegrain brown rice noodles until they’re just al dente (that’s fancy chef talk for perfectly cooked but still with a little bite).
Drain and shock them with cold water so they don’t keep cooking and turn into noodle mush (we’ve all been there). Toss them with a dash of sesame oil to keep them from sticking together—because no one wants a noodle clump situation.
Pop the marinated tempeh into a hot pan and cook until it’s golden and sizzling. Tempeh, a rich protein source, is not only delicious but also packed with nutrients due to its fermentation process. Then it’s assembly time: pile your cabbage, avocado, noodles, and tempeh into crisp lettuce leaves, drizzle with that luscious Thai sauce, wrap it up, and voilà—your taste buds are officially Thai-tempeh-tized!
Bonus Tips
- Feeling fancy? Toast some chopped peanuts or cashews on top for that extra crunch that says, “I’m fancy but still plant-powered.”
- Swap the brown rice noodles for spiralized zucchini when you want to pretend you’re eating a garden instead of carbs—because sometimes we all need a veggie disguise.
- Squeeze an extra lime wedge over your wraps just before diving in to release a zesty zing that’ll make your taste buds do a happy dance.
- For a complete meal, consider pairing your wraps with spicy roasted chickpeas to add a satisfying crunch and protein boost.
Why You’ll Love It
Think of these Thai Tempeh Lettuce Wraps as your flavor-packed, plant-powered little party starters—quick to whip up and impossible to get bored of.
They’re like the cool kids of vegan meals, mixing fresh crunch with saucy sass and a zing that’ll have your taste buds dancing.
Plus, they let you play mix-and-match with whatever veggies or noodles you’ve got lurking in the fridge—no culinary degree required.
If plants could throw a fiesta, this recipe would be the DJ spinning all night long. These wraps are perfect for a relaxed dinner atmosphere, making them a great choice for a satisfying meal experience.
Nutritional Info
These are estimated values.
Calories: 320
Protein: 18 g
Carbohydrates: 25 g
Fat: 15 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs. Additionally, ensure you include essential nutrients in your diet to maintain a balanced vegan lifestyle.
