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Vegan Lettuce Wraps with Dipping Sauce

  • Yield: 4 1x

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Ingredients

Dipping Sauce:

  • 1⁄3 cup mango pieces
  • 3 garlic cloves
  • 1-inch piece ginger root, peeled and coarsely chopped
  • 3 tablespoons plum sauce (such as Wok Mei)
  • 3 tablespoons high-quality soy sauce (or nama shoyu or San J gluten-free soy sauce)
  • ¼ cup rice wine vinegar
  • 1 teaspoon sesame oil

    Lettuce Wraps:

    • 3 tablespoons freshly squeezed lime juice
    • 2 tablespoons plum sauce (such as Wok Mei)
    • 1 tablespoon high-quality soy sauce (or nama shoyu or San J gluten-free soy sauce)
    • 2 tablespoons raw cashews
    • 1 tablespoon sesame oil
    • 1 tablespoon minced gingerroot
    • 1 tablespoon crushed garlic
    • 2 carrots, shredded
    • 2 scallions, shredded
    • 1 package (8 ounces) tempeh, shredded
    • 12 large romaine lettuce leaves, rinsed and patted dry

    Instructions

    For the Dipping Sauce:

    1. Place all of the ingredients in a food processor or blender and blend or process until smooth and creamy. Set aside.

    For the Lettuce Wraps:

    1. In a food processor, add the lime juice, plum sauce, soy sauce, and cashews; process until smooth and creamy. Set aside.
    2. Heat the oil in a large heavy skillet or Ceramcor Wok over medium heat; add the ginger and garlic and sauté 30 seconds. Add the carrots and stir-fry for 2 to 3 minutes. Add the scallions and stir-fry for 2 to 3 minutes. Add the tempeh and stir-fry 2 to 3 minutes.
    3. Drizzle the lime-soy sauce over the tempeh mixture and stir-fry 2 to 3 minutes. Serve the tempeh mixture in a large bowl with lettuce leaves and dipping sauce on the side.