Sweet + Spicy Vegan Lettuce Wraps with Tempeh Crumbles
These easy, protein-packed vegan lettuce wraps are stuffed with sweet + spicy maple gochujang tempeh crumbles that come together in 15 minutes flat on the stovetop!
Ingredients
- 1 tablespoon avocado oil or your favourite neutral oil
- 8 ounce package plain tempeh crumbled
- 1 medium red bell pepper diced, see note for low FODMAP serving
- 2 tablespoons gochujang spice paste
- 2 tablespoons tamari or soy sauce gluten free if needed
- 2 tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- 8-10 lettuce leaves bibb, iceberg or butter lettuce are great here
Totally Optional
- 2 handfuls baby spinach or
- 1/2 cup cilantro minced
Instructions
- Mix the gochujang, tamari, maple and vinegar in a small bowl, set aside.
- Heat oil in a nonstick skillet on medium high heat. Add tempeh in a single layer and cook, undisturbed, for 3 minutes so it starts to get a bit brown.
- Turn heat down to medium, flip tempeh and add the bell pepper (and spinach if using) and cook for 3-6 minutes more, stirring once or twice until the pepper softens and the tempeh is browned in spots.
- Turn off the heat and pour the sauce over the tempeh and stir frequently, until tempeh is saucy but not runny, about 30 seconds.
- Serve with lettuce cups and cilantro if desired!
Notes
1/2 cup of chopped red pepper is low FODMAP...so be sure to measure out your serving if you need a low FODMAP recipe!
PS...this recipe would also be really delicious with a beyond meat type crumble. Just cook according to package directions, then add sauce at the end!