WWW.FREI-STYLE.COMVegan Lettuce Wraps with Tempeh, Kohlrabi & Hoisin
Ingredients
Filling
- 1 head romaine lettuce (or 3 mini)
- 2 spring onions
- 1 garlic clove
- 1 Tbsp sesame oil
- 1 kohlrabi (approx. 250 g (8.8 oz.))
- 150 gr (5.3 oz.) mushrooms (e.g. oyster, button, shiitake)
- 200 gr (7 oz.) tempeh
Sauce
- 1 cm (½ in.) ginger
- 4 Tbsp hoisin sauce
- 2 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 lime (juice only)
- salt and pepper
Also
- sprouts
- sesame
Equipment: Frying pan, Bowl, Grater, Sharp knife
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.
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.
Nutrition per serving: 255 kcal · 14 g protein
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook