Lettuce wraps are pretty much the quintessential summer meal–easy, light, and super fresh. These Hoisin Tempeh Lettuce wraps are filled with crumbled tempeh, fresh herbs, and mango to make a sweet-and-savory dinner that comes together in minutes.
My almost 3-year-old has become increasingly picky in the past year, so whenever I make a recipe she loves, it feels like a victory. And these wraps were devoured in record time–halleloo!
I’ve found that wraps, tostadas, pizzas and anything else where she can assemble her own food on her plate are always a good bet. I mean, even as an adult, I like lettuce wraps for the same reason!
I tend to make lettuce wraps as a meal just because I don’t really have occasion to make them as an appetizer. But if you’re looking for a summery vegan app for a party, this is it! And the tempeh filling is just as delicious cold, so you can pack these up into a bento box for lunch too.
Side note: If you love P.F. Chang’s vegetarian lettuce wraps, you can substitute the tempeh with a mixture of mushrooms, tofu, and water chestnuts — coarsely chop it all in your food processor and then follow the rest of the recipe as written.
Photos by Ana Stanciu
Hoisin Tempeh Lettuce Wraps
Ingredients
- 1 tablespoon coconut or avocado oil
- 1 8-ounce package tempeh, crumbled
- 2 tablespoons hoisin sauce
- 1 tablespoon lime juice
- 3/4 cup diced mango
- 1/2 cup seeded and diced cucumber
- 1/4 cup chopped roasted cashews
- 1/4 cup chopped basil leaves
- 1/4 cup chopped mint leaves
- 8 bibb or butter lettuce leaves
- Sweet chili sauce and/or sriracha for serving
Instructions
- Heat the oil in a medium skillet over medium-high heat. Add the crumbled tempeh and cook, stirring often, until lightly browned, about 3 minutes.
- Stir in the hoisin sauce and lime juice; remove from heat.
- Divide the tempeh, mango, cucumber, cashews and herbs into the lettuce leaves. Drizzle with sweet chili sauce or sriracha and serve.
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