Teriyaki Tempeh Lettuce Wraps

• Vegan
• Gluten free

• Produce

  • 1 Carrot, medium
  • 2 tsp Garlic
  • 1/4 tsp Ginger, ground
  • 1 Green onions
  • 1 head Lettuce
  • 1 Onion
  • 1 8-ounce package Tempeh

• Condiments

  • 1/3 cup Soy sauce, organic

• Baking & Spices

  • 2 1/2 tbsp Coconut sugar
  • 1 Salt and pepper
  • 1 tbsp Tapioca starch

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 1 tbsp Rice vinegar
  • 1 1/2 tsp Sesame oil

Found on emilieeats.com

Description

Ingredients

• 1 8-ounce package tempeh
• ⅓ cup organic soy sauce*
• 2½ tablespoons coconut sugar
• 1 tablespoon rice vinegar
• 2 teaspoons garlic, minced (about 4 cloves)
• 1½ teaspoons sesame oil
• ¼ teaspoon ground ginger
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• 1 medium carrot, thinly sliced
• Salt and pepper, to taste
• 1 tablespoon tapioca starch
• 1 head lettuce
• Green onions, thinly sliced, for topping

Directions

• In a medium bowl or shallow plate, add soy sauce, sugar, vinegar, garlic sesame oil and ginger. Whisk to combine.
• Crumble the tempeh into small chunks; place in the soy sauce mixture and stir to coat. Set aside.
• In a medium skillet or wok over medium-low heat, warm olive oil. Add onion; stir. Cook for 5-7 minutes, until onion begins to brown. Add carrots and stir; cook for 3-5 more minutes, until carrot softens.
• Pour the tempeh mixture into the pan; stir. Cook for 5 minutes, until tempeh starts to brown. Add tapioca starch; stir. Cook for 2-3 more minutes, stirring continuously, until sauce thickens.
• Spoon the tempeh mixture into each lettuce cup. Top with sliced green onions and serve.