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Vibrant close-up of delicious Vegan Lettuce Wraps with Teriyaki Tempeh, garnished with fresh green onions on a light plate.

Vegan Lettuce Wraps with Teriyaki Tempeh

These Vegan Lettuce Wraps with Teriyaki Tempeh are packed with sweet-savory flavor and plant-based protein. Quick to prepare and loaded with fresh vegetables, they make a perfect light yet satisfying meal for weeknights or entertaining guests.
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Course: Main
Cuisine: Asian-Inspired, Vegan
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz package tempeh
  • 1/3 cup organic soy sauce (or tamari/coconut aminos)
  • 2 1/2 tbsp coconut sugar (or maple syrup)
  • 1 tbsp rice vinegar
  • 2 tsp minced garlic (about 4 cloves)
  • 1 1/2 tsp sesame oil
  • 1/4 tsp ginger paste (or 1 tsp grated fresh ginger)
  • 1 tbsp olive oil
  • 1 medium onion, thinly sliced
  • 1 medium carrot, thinly sliced
  • salt and pepper, to taste
  • 1 tbsp tapioca starch
  • 1 head butter lettuce or romaine
  • sliced green onions, for topping

Equipment

  • Medium mixing bowl for marinade
  • Large skillet or wok
  • Whisk
  • Measuring Cups and Spoons
  • cutting board and knife

Method
 

  1. In a medium bowl, whisk together soy sauce, coconut sugar, rice vinegar, garlic, sesame oil, and ginger paste until sugar dissolves.
  2. Crumble tempeh into small pieces and stir into the marinade. Set aside to soak while prepping vegetables.
  3. Heat olive oil in a skillet over medium-low. Sauté sliced onion for 5–7 minutes until soft and slightly caramelized.
  4. Add carrots to the pan and cook for 3–5 minutes more, until just tender. Season with salt and pepper.
  5. Add marinated tempeh and all liquid to the skillet. Cook over medium heat for 5–7 minutes until browned and most of the sauce has reduced.
  6. Sprinkle tapioca starch over the tempeh. Stir continuously for 2–3 minutes until sauce thickens and coats the mixture.
  7. Spoon warm tempeh mixture into lettuce cups. Top with sliced green onions and serve immediately.

Notes

To enhance flavor, marinate the tempeh longer or pan-fry it for crispiness. Use tamari or coconut aminos for a gluten-free version. Add diced bell pepper, mushrooms, or chili flakes for variety. Keep lettuce dry to prevent sogginess and assemble wraps just before serving.