Savory Tempeh Lettuce Wraps
Fresh & Filling
Who needs a tortilla? Cool, crispy lettuce does an excellent job of balancing the warmth of the tempeh filling.
¼ Cup Navitas Naturals Cashew Whole Nuts
¼ Cup fresh Cilantro Leaves
1 Tbsp Wakame Flakes
2 Tbsp Coconut Oil
1 tsp Coriander
1 tsp mashed Garlic
2 Tbsp organic Soy Sauce
8 oz Tempeh (cut into 1/2 in. cubes)
1 Cup Mung Bean Sprouts
1 thinly sliced green Onion Stalk
8 small Butter Lettuce Leaves (w/o holes or major tears)
In a small bowl, mix together the coriander, mashed garlic, and soy sauce, then set aside.
In a medium skillet, warm the coconut oil over low-medium heat. Add in the tempeh, and cook for 8-10 minutes, or until the tempeh is golden brown on all sides.
Reduce heat to low, and add in the mung beans, cashews, green onion, wakame, and soy sauce mixture. Stir-fry for 30 seconds, stirring constantly, and remove from heat. Toss in the cilantro.
To serve, spoon in a couple of spoonfuls of stir-fry into an open lettuce leaf cup. Loosely wrap and eat like a soft taco.
Makes 8 servings.