Ginger Tempeh Lettuce Cups

Ingredients

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

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Method

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!