Vegan Lettuce Wraps

Ready in 20 minutes, these vegan lettuce wraps are perfect for last-minute plant-based dinners. Crispy lettuce leaves are topped with tempeh, mushrooms, and carrots for a healthy and easy meal.

Kirsten Nunez, MS

By Kirsten Nunez, MS

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Vegan lettuce wraps on a white plate.
Photo: Kirsten Nunez

These vegan lettuce wraps are perfect for last-minute dinners. They take just 20 minutes to make and can be customized based on the ingredients in your refrigerator.

The basic recipe features a combo of tempeh, mushrooms, and carrots sautéed in soy sauce and rice vinegar. Once cooked, the filling is served atop crispy lettuce for a delicious plant-based meal.

These wraps make for an excellent make-ahead meal, too. Whip up a batch of the tempeh filling, then enjoy it on lettuce (or kale) throughout the week. For an extra crunch, top off the wraps with Coconut Bacon or sesame seeds.

Key Ingredients

Ingredients for vegan lettuce wraps
Photo: Kirsten Nunez
  • Lettuce. You can use romaine, butterhead, or iceberg lettuce, depending on your preference.
  • Tempeh. The filling features tempeh, which offers a meaty texture and plant-based protein.
  • Mushrooms. Sliced mushrooms also add flavor and texture to the dish. Shiitake, baby bella, and white button mushrooms all work great.

How to Make Vegan Lettuce Wraps

1. In a food processor, combine the tempeh, mushrooms, carrots, garlic, and parsley. Pulse until mostly crumbly.

Tempeh, carrots, and mushrooms in a food processor.

2. In a large skillet, heat 3 tablespoons of avocado oil. Toss the tempeh mixture with soy sauce and rice vinegar.

Cook until the tempeh becomes brown and somewhat crispy, about 8 minutes, adding more avocado oil as necessary. Once fully cooked, add sesame oil and toss.

Tempeh mixture in a skillet.
Photo: Kirsten Nunez

3. If you haven’t already, chop off the base of the lettuce head. Separate the leaves, wash under cool running water, and pat dry.

Lettuce leaves on a wooden cutting board.

4. Spoon the tempeh mixture onto the lettuce leaves. The exact amount will depend on the size of your lettuce, but you’ll need about 1/4 cup per leaf. Top with chopped scallions, sesame seeds, sea salt, and a drizzle of sriracha sauce and enjoy immediate.

Vegan lettuce wraps on a white plate.

Recipe Tips, Variations, and Substitutions

  • Add liquid smoke. For a smoky twist, add 1 teaspoon of liquid smoke to the tempeh mixture.
  • Mix in hot sauce. If you’re craving more heat, toss sriracha or your favorite hot sauce into the tempeh filling.
  • Use walnuts. Try replacing the mushrooms with walnuts for a different type of meaty texture.
  • Serve it in kale leaves. If you’re not a fan of lettuce, try this recipe with kale leaves instead.
Vegan lettuce wraps on a white plate.
Photo: Kirsten Nunez

How to Store Leftovers

Store leftover tempeh mixture and lettuce leaves separately in the refrigerator. To store the tempeh filling, place it in a sealed air-tight container and enjoy it within 3 to 4 days. Store leftover lettuce leaves in an air-tight container in the refrigerator. When stored properly the lettuce should last about 5 to 7 days, but the exact timeframe will depend on the type of lettuce.

Serving Suggestions

Vegan lettuce wraps on a white plate

Vegan Lettuce Wraps

Ready in 20 minutes, these vegan lettuce wraps are perfectfor last-minute plant-based dinners. Crispy lettuce leaves are topped withtempeh, mushrooms, and carrots for a healthy and easy meal.
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1 Rating
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Course: Dinner
Cuisine: Asian
Diet: Vegan, Vegetarian
Keyword: lettuce wraps, vegan lettuce wraps
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories: 315kcal
Author: Kirsten Nunez, MS

Ingredients

Instructions

  • In a food processor, combine the tempeh, mushrooms, carrots, garlic, and parsley. Pulse until mostly crumbly.
  • In a large skillet, heat 3 tablespoons of avocado oil. Toss the tempeh mixture with soy sauce and rice vinegar.
  • Cook until the tempeh becomes brown and somewhat crispy, about 8 minutes, adding more avocado oil as necessary. Once fully cooked, add sesame oil and toss.
  • If you haven’t already, chop off the base of the lettuce head. Separate the leaves, wash under cool running water, and pat dry.
  • Spoon the tempeh mixture onto the lettuce leaves. The exact amount will depend on the size of your lettuce.
  • Top with chopped scallions, sesame seeds, sea salt, and a drizzle of sriracha sauce and enjoy immediately.

Notes

  • For a smoky twist, add 1 teaspoon of liquid smoke to the tempeh mixture.
  • If you’re craving more heat, toss sriracha or your favorite hot sauce into the tempeh filling.
  • Try replacing the mushrooms with walnuts for a different type of meaty texture.
  • For a gluten-free version, use gluten-free tempeh and tamari in place of soy sauce.
  • The number of servings will depend on the size of your lettuce leaves.

Recommended Tools & Products

Large skillet

Nutrition

Calories: 315kcal | Carbohydrates: 19g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 2049mg | Potassium: 849mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5771IU | Vitamin C: 14mg | Calcium: 161mg | Iron: 5mg
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