romaine lettuce mushrooms rice vinegar sesame oil sriracha sauce sesame seeds avocado oil
©Kirsten Nunez
carrot parsley garlic tempeh scallions soy sauce sea salt
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.
©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.
©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.
©Kirsten Nunez