Mango Tempeh Lettuce Wraps - a simple vegan recipe featuring flavorful tempeh, chili lime mango and carrots all wrapped up in crunchy lettuce. Perfect for meal prep or a simple weeknight meal.
Marinate tempeh: Mix sesame oil, soy sauce, garlic, ginger, chili garlic sauce (and/or red pepper flakes) in a large bowl. Add tempeh and let marinate at least 10 minutes (or while prepping other ingredients).
Cook tempeh: Add olive oil to medium skillet, cook tempeh until browned (about 30 minutes).
Prepare mango: While tempeh cooks, put mango in medium bowl, add lime and chili powder, stir until coated.
Make sauce: Combine soy sauce (or alternative) and chili garlic sauce in a small bowl.
Assemble: Put lettuce leaves on plate, add tempeh, carrots, mango, green onions, cashews, cilantro and drizzle with sauce. Enjoy!
Notes
PREP AHEAD: This recipe is great for meal prep and can be prepared in advance. LEFTOVERS/STORAGE: Store lettuce, mango, carrots, tempeh and sauce separately for up to 7 days. Reheat tempeh in a skillet or in the microwave. NUTRITION NOTES: These lettuce wraps are plant-based, gluten-free and packed with veggies. They’re also a great source of fiber, vitamin A and beneficial probiotics. MAKE IT GLUTEN-FREE: Make sure to use tamari instead of soy sauceSERVING SUGGESTIONS: These lettuce wraps are also great served with brown rice.