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.


romaine lettuce mushrooms rice vinegar sesame oil sriracha sauce sesame seeds avocado oil

©Kirsten Nunez

carrot parsley garlic tempeh scallions soy sauce sea salt

Step 1:

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

©Kirsten Nunez


In a large skillet, heat avocado oil. Toss the tempeh mixture with soy sauce and rice vinegar. Cook until brown and crispy, about 8 minutes. Once fully cooked, add sesame oil and toss.

Step 2:

©Kirsten Nunez

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

Step 3:

©Kirsten Nunez

Spoon the tempeh mixture onto the lettuce. The amount will vary, but you’ll need about 1/4 cup per leaf. Top with chopped scallions, sesame seeds, sea salt, and a drizzle of sriracha.

Step 4:

©Kirsten Nunez

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