Lettuce or Collard Wraps with Thai Basil, Tempeh, and Peanut Sauce
2Tbsp gluten-free soy saucetamari, or coconut aminos
2Tbsp rice vinegar
1tsptoasted sesame oil
1/2inpiece fresh gingerrootgrated
2tspmaple syrup or organic palm sugarto taste
1/4cupunsweetenedplain peanut butter powder (see tip)
8ozpkg tempehcut into 1/4 x 2 inch pieces
1bird’s eye chili pepperthinly sliced (optional)
1red or yellow bell pepperjulienned
1cupjulienned cucumber or jicama
1/2cupThai or holy basil leaves
1/2cupFresh mint leaves
1head lettuce or 1 bunch collard greens
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.
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