Vegetarian Lettuce Wraps
Main Entree
Ingredients
3 tablespoons hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons canola oil or grapeseed oil
1 packages (12 to 14 ounces) Tempeh
1 can (8 ounces) water chestnuts drained and finely chopped
2 cloves garlic minced
2 teaspoons freshly grated ginger
1/4 teaspoon red pepper flakes omit if sensitive to spice
4 green onions thinly sliced, divided
8 large inner leaves romaine lettuce from a romaine heart or butter lettuce leaves
Optional for serving: grated carrots additional red pepper flakes
Directions
In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
Crumble the tempeh into a large skillet with oil over medium high heat. Cook for a few minutes (3?), browning. Add the water chestnuts, garlic, ginger, red pepper flakes, and part of the green onions. Cook for another minute.
Reduce heat then pour in the sauce, stirring to coat. Cook for 30 to 60 seconds.
Serve the mixture in lettuce leaves. Top with green onions and ENJOY!
Notes
Campbell liked these and so did Jill. Made this with Tempeh and waterchestnuts only and it was better. I marinated the Tempeh which was a mistake. Just try pouring the sauce over it and be careful how much as it softens the tempeh. Could try it with Saitan instead. Perhaps run some cashews through the food processor and add to the mixture for some more crunch.