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  • Vegan lettuce wraps with tempeh, kohlrabi and mushrooms from above, filled into romaine leaves with sprouts and sesame
  • Vegan lettuce wraps in romaine leaves, arranged on a platter with small bowls of sauce and sesame
  • Close-up of a filled lettuce wrap with tempeh-kohlrabi filling, sprouts and sesame
  • Macro shot of the tempeh-kohlrabi filling in a romaine leaf with sprouts and sesame
  • Vegan lettuce wraps from above on a platter, lined up with crisp romaine leaves
  • Plated platter of filled lettuce wraps with small bowls of sprouts and sesame in the background
  • Detail shot of a rolled lettuce wrap with the tempeh-kohlrabi filling visible

23 JUNE 2026

Vegan Lettuce Wraps with Tempeh, Kohlrabi & Hoisin

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This post is also available in: deutsch

Prep
10 min
Cook
10 min
Total
20 min
Servings
approx. 3 servings

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.

Vegan lettuce wraps in romaine leaves, arranged on a platter with small bowls of sauce and sesame

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.

Close-up of a filled lettuce wrap with tempeh-kohlrabi filling, sprouts and sesame

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.

Macro shot of the tempeh-kohlrabi filling in a romaine leaf with sprouts and sesame

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.

Vegan lettuce wraps from above on a platter, lined up with crisp romaine leavesPlated platter of filled lettuce wraps with small bowls of sprouts and sesame in the backgroundDetail shot of a rolled lettuce wrap with the tempeh-kohlrabi filling visible

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.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: dice the kohlrabi, tempeh and mushrooms as evenly as you can, then they cook through evenly in the pan. The filling is best warm, but you can also spoon it into the leaves lukewarm. If you like it spicier, add a little sriracha or fresh chilli to the hoisin sauce. Leftover filling makes a great topping for a rice bowl the next day.

Vegan lettuce wraps with tempeh, kohlrabi and mushrooms from above, filled into romaine leaves with sprouts and sesame

Vegan Lettuce Wraps with Tempeh, Kohlrabi & Hoisin

Crisp vegan lettuce wraps with a hoisin-glazed pan of tempeh, kohlrabi and mushrooms – fresh, light and ready in about 20 minutes.

  • Course:Main Course
  • Keyword:vegan lettuce wraps, tempeh lettuce wraps, hoisin tempeh wraps, asian lettuce wraps, lettuce cups tempeh, low carb vegan wraps
  • Prep:10 min
  • Cook:10 min
  • Servings:approx. 3 servings
Vegan
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EQUIPMENT

  • Frying pan
  • Bowl
  • Grater
  • Sharp knife

INGREDIENTS

Filling:

  • 1headromaine lettuce or 3 mini
  • 2spring onions
  • 1garlic clove
  • 1Tbspsesame oil
  • 1kohlrabi approx. 250 g (8.8 oz.)
  • 150gr (5.3 oz.)mushrooms e.g. oyster, button, shiitake
  • 200gr (7 oz.)tempeh

Sauce:

  • 1cm (½ in.)ginger
  • 4Tbsphoisin sauce
  • 2Tbspsoy sauce
  • 1Tbsprice vinegar
  • 1lime juice only
  • salt and pepper

Also:

  • sprouts
  • sesame

INSTRUCTIONS

Sauce

  1. Finely grate the ginger.
  2. Mix all the sauce ingredients in a bowl and season to taste.

Filling

  1. Peel the kohlrabi and cut into small cubes. Clean the mushrooms and cut into small pieces, and dice the tempeh the same size.
  2. Wash the spring onions and slice into fine rings, then chop or press the garlic.
  3. Heat the sesame oil in a pan and sauté the spring onions and garlic.
  4. Add the kohlrabi, tempeh and mushrooms and fry for 5 minutes. Add the sauce and fry for another 5 minutes.

Fill the wraps

  1. Carefully separate the romaine leaves, wash and pat them dry.
  2. Spoon the tempeh-vegetable pan onto the lettuce leaves, garnish with sprouts and sesame and roll up the wraps.
Calories
255 kcal
Protein
14 g
GOOD TO KNOW

Frequently asked questions

  • Firm, cup-shaped leaves hold the filling best: romaine as in the recipe, butterhead or Little Gem. Gently separate the leaves one by one, wash them and pat them really dry so they don't go soggy. Butterhead lettuce is especially pliable and barely tears.

  • Yes. Firm tofu, crumbled smoked tofu or roughly chopped mushrooms give a similar texture if you don't have tempeh. Tempeh brings the most protein and a slightly nutty flavour; press tofu well first so it crisps up in the pan.

  • Usually yes – classic hoisin sauce is based on fermented soybeans, but it isn't guaranteed vegan. Check the ingredient list for honey, oyster sauce or other animal additives. When in doubt, choose a hoisin sauce labelled vegan.

  • The warm tempeh-vegetable filling keeps for 2 to 3 days in the fridge and can be reheated briefly before serving. Add the lettuce leaves, sprouts and sesame fresh just before eating so everything stays crisp. That makes the wraps a quick meal-prep lunch too.

  • Since lettuce leaves replace the wrap, they are naturally low carb. For a gluten-free version use tamari instead of soy sauce and choose a gluten-free hoisin sauce, as conventional ones often contain wheat.

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