Tempeh Lettuce Wraps with Creamy Tahini Dressing
These tempeh lettuce cups are the perfect spring lunch made with crispy spicy tempeh covered in creamy tahini and fresh herbs.
Ingredients
Spicy Tempeh
- 1 pack (240g) organic tempeh
- 2 tbs tamari / coconut aminos or soy sauce
- 1 tbs ACV
- 1 tbs runny honey or cane sugar
- 1 tbsp of your favourite hot sauce (I love gochujang or sriracha)
- 3 tbs sesame oil + 2 additional tbs oil for cooking
Creamy Tahini Sauce
- 1/2 cup runny tahini
- Juice from 2 lemons
- Zest from 1/2 lemon
- 3 cloves garlic, grated
- salt + pepper to taste
- 1/2 cup warm water
To Serve
- Butter Lettuce
- Fresh herbs (Thai basil, mint and chives are especially nice)
- Cucumber, cut into small cubes
- Thinly sliced radish
- Sesame seeds
Instructions
Tempeh:
Mix the vinegar, tamari / coconut aminos or soy sauce, hot sauce, sweetener of choice and oil in a bowl and whisk until smooth (add a little warm water if you need to make it slightly thinner / runnier). Crumble the tempeh (we like to the use the back of a large wooden spoon for this). Add 2 tbs reserved oil to a frying pan and cook tempeh, stirring often, until crispy (around 6 - 10 minutes). Cover the tempeh with the hot sauce mixture and cook for another 5 minutes. Remove from heat and let cool slightly before adding to lettuce wraps.
Tahini Sauce:
Make the sauce by combining all the tahini sauce ingredients in a blender bullet or food processor and puree until smooth.Assembly: Serve the warm tempeh in butter lettuce wraps topped with sesame seeds, extra veggies, fresh herbs and tahini sauce.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/tempeh-lettuce-wraps-with-creamy-vegan-dressing/