Easy Tempeh Lettuce Cups
Whip up healthy and flavorful lettuce cups at home! These Ginger Tempeh Lettuce Cups might look fancy, but they are so simple and fast to make. One of our favorite weeknight meals are lettuce cups just like this one. Not to mention, this recipe will satisfy your restaurant cravings without the heaps of salt and oil.
Tempeh? What is that?
Tempeh is made from fermented soybeans and is usually in a thin rectangle shape. While tempeh does absorb flavor easily, it does have a nutty taste. Unlike tofu, tempeh holds its shape very well and can be sliced, diced, chopped, crumbled, and more. It is an extremely versatile ingredient that can be used in a variety of dishes. Tempeh is a great addition to this recipe and adds an amazing texture.
While we urge you to give tempeh a try, you can substitute it for other ingredients. Substitutions for the tempeh in this recipe would include tofu, chickpeas, or mushrooms.
Time saving tips!
Frozen pre-cooked rice is a lifesaver for this recipe or any recipe. If you cannot find frozen rice in your area, there are a couple different options. One option is to make big batches of rice, portion, and freeze in individual containers or bags. Another option is to make a big batch of rice once a week and then store it in the refrigerator for various recipes throughout the week.
Keep a canister of Well Your World Date Powder handy to naturally sweeten recipes like this one! It is so much easier to use Date Powder instead of making date paste from scratch every time a recipe needs a touch of sweetness.
Sweeten your food naturally!
Our Date Powder has all the fiber and beneficial nutrition locked in, just the way nature intended! It is the best way to balance the acidity while adding just the right amount of sweetness in these Tempeh Lettuce Cups. When it comes to Date Powder the possibilities are endless!
These Ginger Tempeh Lettuce Cups are a game-changer! So the next time you are craving those restaurant lettuce cups, remember you can make them easily at home!
Enjoy the recipe and show us your lettuce cups by posting in our Facebook group!
Ginger Tempeh Lettuce Cups
Fresh, fast, and filling!
- 2-3 garlic cloves, minced
- 1” nub fresh ginger, minced
- ½ cup soy milk, divided
- 8 oz. plain tempeh, diced
- 1 8 oz. can water chestnuts, chopped
- 1 8 oz. can bamboo shoots, chopped
- 1 ½ cups cooked brown rice
- 1-2 teaspoons soy sauce (optional)
- 1 lime, juiced
- 1 tablespoon rice vinegar
- 1 small cucumber, diced
- 1 carrot, grated
- 1 handful fresh chopped herbs (mint, basil, cilantro, oregano, parsley)
- ½ teaspoon WYW Date Powder
- lettuce boats or butter/bibb lettuce, to serve
- black sesame seeds, to serve
Add the garlic, ginger, and only 1/4 cup of the soy milk to a small blender and blend until smooth.
Add the blended mixture to a skillet over medium heat and simmer for 1 minute.
Add the tempeh to the skillet, stir, and allow to cook for about 3 minutes, adding some water or veggie broth as needed to keep from sticking. Next, add the water chestnuts and cook for another minute or two. Finally, add the rice to the skillet and stir to allow it to heat through. You'll want most of the liquid to evaporate, then remove from heat!
In a large mixing bowl, add the remaining 1/4 cup of soy milk along with the soy sauce if using, lime juice, and rice vinegar and give it a stir.
Toss together with the rice/tempeh mixture, cucumber, grated carrot, fresh herbs, and date powder.
To serve, add some of the mixture to your lettuce cups and enjoy!