Hello lovelies,
when it needs to be quick yet still fresh and crunchy, I make these vegan lettuce wraps with tempeh, kohlrabi and hoisin. Instead of a wrap, crisp romaine does the job, and the warm, savoury filling disappears into the leaves all on its own. At our place they land on the table most on warm evenings, when no one feels like standing in the kitchen for long. For evenings like that I keep all my Asian recipes without long cooking on one page.
The filling is basically a quick stir-fry: tempeh, kohlrabi and mushrooms are diced the same size and sautéed with spring onions and garlic in sesame oil. Then in goes the hoisin sauce, which makes everything glossy and savoury-sweet, the same glaze effect teriyaki has on the tempeh in my vegetarian black rice salad with mango and tempeh.
I especially love the kohlrabi here – it stays lightly crunchy and brings a fresh note that pairs beautifully with the earthy mushrooms. Fresh ginger, a squeeze of lime and rice vinegar in the sauce give that typical Asian flavour.
At the end the leaves get filled, scattered with sprouts and sesame and rolled up. The best part: everyone builds their own wraps – which always makes for a good mood at the table, though on cooler evenings nobody has to assemble anything, because my vegan Thai soup with coconut-crusted tofu arrives in one bowl, rice noodles and all.
If you love fresh, Asian-inspired bites, take a look at my summer rolls with peanut dip, the grilled tofu mushroom skewers with salad and the quick veggie stir-fry noodles. Build-your-own wraps are the most sociable of our fastest dinners, and the rest are collected in the post.
