Vegan & Gluten-Free Thai Lettuce Wraps with Peanut Sauce

Easy vegan Thai lettuce wraps with a protein-packed tempeh and mushroom filling, lots of bright, crunchy toppings, and a simple peanut sauce that’s so delicious, you will want to lick the blender.

for the Peanut Sauce:
1/3 cup creamy salted peanut butter
1/4 cup reduced-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons pure maple syrup
2 tablespoons sriracha (or to taste)
1 tablespoon white miso
2 large cloves garlic
1 heaping tablespoon fresh ginger

For the Tempeh and Vegetable Filling:
2 tablespoons toasted sesame oil
one 8-ounce package organic tempeh, crumbled (gluten-free if necessary)
1 small yellow onion, diced
1 large portabello mushroom cap, diced
one 8-ounce can water chestnuts, drained and diced

For the Wraps and Toppings:
1 head of bibb or butter lettuce
4 ounces thin rice noodles, cooked and salted
1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/2 cup lightly salted roasted peanuts, chopped
3 green onions, thinly sliced
black sesame seeds for garnish
sriracha for serving

View the full recipe at Pickles & Honey →