Sunday, December 30, 2007

Spicy Tempeh Lettuce Wraps

I was having a hankering for lettuce wraps and decided to make my own. I used to order the tofu lettuce wraps at PF Changs, but I discovered that they're NOT vegan (the chef in Las Vegas told me that there is something in the sauce that is derived from an animal). Any-who, I wanted to make something along those lines, but rather than tofu I experimented with tempeh and the result was delicious!! 

You'll need....

- 1 package of tempeh. I used the five grain type from Turtle Island Foods.
- 1 head of lettuce (Traditionally lettuce wraps are made with iceberg lettuce, but I used a healthier variety of lettuce and it tasted great.)
- 1 lime
- 1/2 bag of fresh, uncooked bean sprouts
- a kick a** marinade (see below for my suggestion)

First I created a marinade for the tempeh, which I also used to cook the tempeh. The amounts are approximate. I put the marinade in a plastic container that had a lid, so I could shake the tempeh around and get it all nice and covered with tasty goodness.

Kick A** Marinade: 
- 1 heaping tablespoon of crushed garlic
- 1 or 2 hot peppers finely chopped (I used a red and a yellow hot pepper without the seeds)
- 2 scallions chopped up
- a few shakes of sesame seeds
- a few shakes of chili oil
- 5 or so grinds of pepper
- 1 tablespoon ( depending on your spice level you may want to reduce this amount) of chili paste (you can get this from an asian market, I used one with black beans and chili)
- 1 to 3 tablespoons teriyaki sauce (I used the one from Trader Joes with the sesame seeds)
- 1 to 3 tablespoons of vegan oyster sauce (I got this tasty sauce from Food Fight)
- 2 to 3 tablespoons of olive oil
- 1 or 2 teaspoons of ginger powder
If you want to take this up a notch....add a couple of shakes of red pepper flakes. Yowza!

Cut up the tempeh into very small cubes. Add tempeh to marinade a little at a time, fully coating the tempeh with the marinade. Store in fridge for 45 minutes to an hour.

Sauté mixture. Add one or two more tablespoons of vegan oyster sauce as you saute. 

Place a nice size scoop into a lettuce leaf, squirt a little lime on top, put some bean sprouts on top and wrap. Depending on the type of lettuce you use, your wrapping technique will vary. 

1 comment:

Heather Z said...

I just made a another version with shiitake mushrooms. Yummy!! Just cut them up into small pieces and add to the marinade.