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Plant-Based Crunchy Peanut Tempeh Lettuce Cups
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Crunchy Peanut Tempeh Lettuce Cups

Course dinner, entree, lunch, Main Course
Keyword Plant-based
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 tbsp avocado oil
  • 1/2 small onion diced
  • 8 oz tempeh minced
  • 2 garlic cloves minced
  • 1/2 red bell pepper diced
  • 8 oz can of water chestnuts drained and diced
  • 2 green onions sliced
  • 1/4 cup peanut sauce adjust to taste

For Serving

  • large lettuce leaves for cups
  • 1/4 cup peanuts crushed
  • 1/4 cup cilantro chopped

Instructions

  • HEAT avocado oil in a wok or skillet over medium-high heat. Add onions and cook until translucent.
  • ADD tempeh and cook, stirring frequently, until tempeh starts to brown.
  • ADD garlic, bell pepper, water chestnuts, and green onions, and cook 1 to 2 minutes until the peppers are just tender.
  • REDUCE heat to medium low and add in the peanut sauce. Stir and toss so everything is coated in sauce. Continue cooking for another minute to heat through, then remove from heat.
  • SCOOP the mixture into lettuce leaves and sprinkle peanuts and cilantro on top.