Yummy Vegan
Vegetarian Tempeh (hate tempeh? try Tofu) Lettuce Wraps
Makes about 4 lettuce wraps
Ingredients:
4 whole leaves lettuce, rinsed and dried 1 tablespoon peanut or vegetable oil
Filling: 4 ounces (about half a package) tempeh or tofu 2 stalks celery, minced 2 tablespoons soy sauce 1 tablespoon vinegar 1 teaspoon molasses (or substitute brown sugar) 1/2 teaspoon corn starch
Directions:
1.) Crumble up the tempeh or tofu with a fork into fairly small pieces. Combine soy sauce, vinegar,  molasses, and corn starch, whisking to remove any lumps. Pour wet  ingredients over filling and stir to combine. Let sit for 10 minutes.
2.) Combine all the ingredients for the dipping sauce in a small bowl. Stir well and let sit while you cook the filling.
3.) Heat peanut or vegetable oil in a skillet over medium  heat. Add the celery. Add  tempeh or tofu mixture and cook, stirring often, until heated through. Tempeh is pre-cooked and just needs  to be heated.
4.) Lay out your lettuce leaves and spoon the filling evenly  into the middle.
(Adapted via littlebluehen) Also, for Jains living in NYC try the Lettuce Song at Buddha Bodai restaurants. It’s 100% Jain just ensure that no mushrooms are used.

Vegetarian Tempeh (hate tempeh? try Tofu) Lettuce Wraps

Makes about 4 lettuce wraps

Ingredients:

4 whole leaves lettuce, rinsed and dried
1 tablespoon peanut or vegetable oil

Filling:
4 ounces (about half a package) tempeh or tofu
2 stalks celery, minced
2 tablespoons soy sauce
1 tablespoon vinegar
1 teaspoon molasses (or substitute brown sugar)
1/2 teaspoon corn starch

Directions:

1.) Crumble up the tempeh or tofu with a fork into fairly small pieces. Combine soy sauce, vinegar, molasses, and corn starch, whisking to remove any lumps. Pour wet ingredients over filling and stir to combine. Let sit for 10 minutes.

2.) Combine all the ingredients for the dipping sauce in a small bowl. Stir well and let sit while you cook the filling.

3.) Heat peanut or vegetable oil in a skillet over medium heat. Add the celery. Add tempeh or tofu mixture and cook, stirring often, until heated through. Tempeh is pre-cooked and just needs to be heated.

4.) Lay out your lettuce leaves and spoon the filling evenly into the middle.

(Adapted via littlebluehen) Also, for Jains living in NYC try the Lettuce Song at Buddha Bodai restaurants. It’s 100% Jain just ensure that no mushrooms are used.

  1. vegansqueeze reblogged this from yummyvegan
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  7. kbutno reblogged this from yummyvegan and added:
    Will definitely be trying these out when I get my hands on some tempeh.
  8. bamboosha reblogged this from yummyvegan
  9. farhino reblogged this from veganfeast and added:
    Yum I want to make this so badly!
  10. kinahskloset reblogged this from heyfranhey and added:
    I will try this before the year is over!
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  14. indierocknrollqueen reblogged this from veganfeast and added:
    Rebloging this so I can remember to try this recipe ok~
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