5 Spice Tempeh and Mushrooms in Lettuce Cups
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Ingredients

  • 1 large Carrot, Shredded
  • 1/2 cup Cilantro Leaves, Roughly Chopped
  • 1-2 tablespoon Coconut Oil
  • 1 pound Assorted Mushrooms (I used a combination of Beech, Shiitake and Button)
  • 8 ounce Tempeh, cut into 1/4 inch dice
  • 2 tablespoon Seasoned Rice Wine Vinegar
  • 2 teaspoon chopped garlic
  • 1 teaspoon chopped Ginger (I often use the Dorot brand–frozen cubes of chopped ginger–for ease and convenience)
  • 3 tablespoon Coconut Sugar
  • 1/4 cup Tamari (wheat free Soy Sauce)
  • 1/4 tsp +1/8 5 Spice Powder
  • 1/2 teaspoon Sriracha plus more to taste (I used Organicville)
  • 1/2 teaspoon Sesame oil
  • 3 tablespoon chopped Roasted Peanuts
  • 3 tablespoon Black sesame seeds
  • 1/2 cup thinly sliced Green Onions divided equally
  • 16 leaves Butter lettuce (a combination of large and medium–save the small leaves for another salad)

Instructions

  1. Combine the Carrots, Cilantro and Mint in small serving bowl and set aside
  2. In large skillet or wok, heat Coconut Oil over medium-high
  3. Sear 1/2 of mushrooms until they are nicely browned (about 4 minutes). Remove from pan and hold on a plate or bowl.  Repeat with second batch.  You might need additional oil for second batch
  4. Deglaze pan with Rice Wine Vinegar. Add Tempeh, Garlic and Ginger and cook for 1 minute. Reduce heat to medium
  5. Add Coconut Sugar, Tamari, 5 Spice Powder and Sriracha. Cook until Sugar is melted and coats the Tempeh; about 2 minutes.  Add back in Mushrooms and heat until all ingredients are hot; about 1 minute
  6. Turn off heat and stir in Sesame Oil, 1 Tbsp Peanuts, 1 Tbsp Sesame Seeds and 1/4 Cup Slice Green Onions.
  7. Build your own lettuce wraps (Unless you are a labrador, think that 2-4 for a light appetizer; 4-8 for a meal for proper portions) by placing some of the Tempeh-Mushroom mixture in the center of a piece of Lettuce. Add a little bit of the carrot mixture, green onions, peanuts, sesame seeds and/or more Sriracha.  Roll up and enjoy!  Most nights I served these with a side of Coconut Brown Rice (sub out 1/2 the water with full-fat coconut milk and add garlic to cooking process; top with more cilantro and green onion just before serving)
Cuisine: American | Recipe Type: Eat your Veggies, Main Course Dishes
7.6.4
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http://foodsensenow.com/2016/02/5-spice-tempeh-and-mushrooms-in-lettuce-cups/