Lettuce or Collard Wraps with Thai Basil, Tempeh, and Peanut Sauce
Peanut sauce
  • 2 Tbsp gluten-free soy saucetamari, or coconut aminos
  • 2 Tbsp rice vinegar
  • 1/4cup water
  • 1tsp toasted sesame oil
  • 1/2in piece fresh gingerrootgrated
  • 2tsp maple syrup or organic palm sugarto taste
  • 1/4cup unsweetenedplain peanut butter powder (see tip)
  • 8oz pkg tempehcut into 1/4 x 2 inch pieces
  • 1 bird’s eye chili pepperthinly sliced (optional)
  • 1 red or yellow bell pepperjulienned
  • 1cup julienned cucumber or jicama
  • 1/2cup julienned appleunpeeled
  • 1/2cup Thai or holy basil leaves
  • 1/2cup Fresh mint leaves
  • 1 head lettuce or 1 bunch collard greens
  1. 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.
  2. 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.
  3. 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