Simple and easy lettuce wraps filled with crispy peanut tempeh, rice noodles, fresh vegetables, and drizzled with a rich and creamy peanut sauce. Vegan, healthy, and gluten-free.
More on these delicious wraps
With warmer weather around the corner, recipes like these will definitely be my go-to. Filled with vibrant color veggies, fresh, easy, and light.
These crispy tempeh pieces are marinated to perfection in a rich, peanut sauce. They are then baked till crispy. Lastly, added to a lettuce cup along with matchstick carrots, finely shredded red cabbage, and rice noodles. Finished with a drizzle of creamy peanut sauce, chopped peanuts, green onions, and a squeeze of lime.
Nutrition Note
I see many lettuce wrap recipes out there that claim this is a great alternative for cutting down carbs…but what is wrong with carbs? There are so many misconceptions out there considering the nutritional value of carbs and let me just tell you. Carbs are good for you! Don’t ever be scared of tortillas, bread, crackers, chips, etc. It’s all about moderation…and we all need to get in our whole grains somehow, right? I’ve provided a helpful resource about why carbs should be consumed to aid you in making the rightful and healthful choice.
If you are ever looking for food and nutrition resources I highly suggest obtaining your information from the Academy of Nutrition and Dietetics website. All information is certified from registered dietitians aka nutrition professionals.
Now back to what you came for…the recipe.
These Peanut Tempeh Lettuce Wraps are…
- Easy
- Simple
- Crispy
- Rich
- Healthy
- Vegan
- Gluten-free
- Oh so delicious!
Simple and easy lettuce wraps filled with crispy peanut tempeh, rice noodles, fresh vegetables, and drizzled with a rich and creamy peanut sauce.
- 8 oz. tempeh
- 2 tbsp peanut butter
- 1 tbsp tamari
- 1 tbsp maple syrup
- 1 tsp minced garlic
- Juice from ½ lime
- ½ tsp lime zest
- 2 tsp sesame oil
- ½ tsp ground ginger
- Dash of red pepper flakes
- 2 tbsp peanut butter
- 1 tbsp tamari
- 1 tbsp maple syrup
- Juice from ½ lime
- ½ tsp lime zest
- 2 tsp sesame oil
- ½ tsp ground ginger
- Dash of red pepper flakes
- 1 tbsp water
- 7 oz. rice noodles
- 1 head of butter lettuce
- 1 carrot, cut into matchsticks
- ½ small head red cabbage, thinly sliced
- ¾ cup chopped, toasted peanuts
- 2 green onions, sliced
- 2 limes, cut into wedges
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Cut tempeh into triangles. Do this by: cutting tempeh width in half by cutting along the "spine" of it. Cut in half again to create two squares. Cut those squares in half to get a total of 8 small rectangles. Cut those rectangles diagonally to create 16 wedges.
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In a large bowl, whisk together peanut butter, tamari, maple syrup, garlic, lime juice and zest, sesame oil, ginger, and red pepper flakes until creamy. Add tempeh to the bowl and carefully toss to coat in sauce. Cover with a reusable wrap or plastic wrap. Refrigerate for 2 hours to overnight (longer the better).
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Preheat the oven to 400 degrees. Add tempeh to a parchment lined baking sheet. Bake for 25 min. flipping halfway through.
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While tempeh is baking, prepare the rest of the wrap ingredients. Add rice noodles to a large bowl. Pour over hot water to fully coat the noodles. Let sit for 10 min. Drain and set aside.
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To a small bowl, whisk together all dressing ingredients. Add more water if needed to create a smooth sauce that can be drizzled. Tear off leaves from the butter lettuce head. Wash and dry.
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Assemble by filling lettuce cups with rice noodles, carrot matchsticks, thinly sliced red cabbage, a couple pieces of peanut tempeh, and drizzle with peanut sauce. Top with chopped toasted peanuts, sliced green onions, and a lime wedge.
