These Lettuce or Collard Wraps with Thai Basil, Tempeh, and Peanut Sauce are naturally gluten-free and can be extra crunchy, juicy, or savory depending on your wrapper choice. If you use lettuce, choose a type with large, firm leaves that will hold the fillings well. Collard greens are sturdier and more nutritious, but you’ll want to remove the stems before rolling. Don’t let that fiber go to waste, though; dice the stems and use them for soup or stir-fries, or pickle them for salads.
Lettuce or Collard Wraps with Thai Basil, Tempeh, and Peanut Sauce
Rate this recipe!
Ingredients
Peanut sauce
- 2 Tbsp gluten-free soy sauce tamari, or coconut aminos
- 2 Tbsp rice vinegar
- 1/4 cup water
- 1 tsp toasted sesame oil
- 1/2 in piece fresh gingerroot grated
- 2 tsp maple syrup or organic palm sugar to taste
- 1/4 cup unsweetened plain peanut butter powder (see tip)
Wraps
- 8 oz pkg tempeh cut into 1/4 x 2 inch pieces
- 1 bird’s eye chili pepper thinly sliced (optional)
- 1 red or yellow bell pepper julienned
- 1 cup julienned cucumber or jicama
- 1/2 cup julienned apple unpeeled
- 1/2 cup Thai or holy basil leaves
- 1/2 cup Fresh mint leaves
- 1 head lettuce or 1 bunch collard greens
Instructions
- In medium pot, bring soy sauce, vinegar, water, sesame oil, ginger, and maple syrup to a boil. Remove from heat. Pour half into medium bowl and stir in peanut butter powder.
- Return pot with remaining marinade to stove and add tempeh pieces. Reduce heat to medium-low, cover, and simmer for 10 minutes, turning tempeh frequently to braise evenly. Remove lid and cook until no liquid remains.
- To assemble, place small amounts of tempeh and fillings in lettuce or collard leaves. Tuck in sides of leaves and roll up to seal or leave open like tacos. Serve with peanut sauce.
Recipe Notes
Per serving: 209 calories; 27 g protein; 8 g total fat (1 g sat. fat); 23 g total carbohydrates (5 g sugars, 8 g fiber); 417 mg sodium
