Introducing Buffalo Tempeh Carrot Lettuce Wraps - your new favorite way to eat tempeh. This recipe will convert over even the biggest tempeh hater. This recipe is high in protein and easy to make. The vegan buffalo sauce is to die for.
I love a good tempeh recipe. For more yummy tempeh recipes try my air fried buffalo tempeh or my tempeh fries.
Why you'll love this recipe
These lettuce wraps are the perfect high protein vegan meal.
This recipe is extremely easy to make and is ready in less than 30 minutes.
This recipe is healthy, vegetarian, vegan and gluten free.
Thanks to the buffalo sauce these lettuce are spicy and flavorful.
Instructions
Cook your carrots, tempeh and aromatics.
Mix together buffalo sauce.
Add buffalo sauce and scallions to the skillet and cook.
Add filling to lettuce and add your favorite toppings.
Ingredients
- tempeh
- carrots
- garlic
- cumin
- chili powder
- black pepper
- soy sauce
- lime
- scallions
- hot sauce
- tahini
- rice vinegar
- garlic powder
- paprika
Substitutions
- tempeh - can be subbed with tofu or even chickpeas
- soy sauce - can be subbed with liquid aminos
Storage instructions
The lettuce wraps can be stored in a sealed container for up to 48 hours.
Equipment
You just need your skillet and a stove top for this recipe.
Recipe FAQS
Tempeh is a plant based protein source made from fermented soy beans.
Other high protein vegan recipes
If you make these Buffalo Tempeh Carrot Lettuce Wraps, please leave me a rating and review on this blog post. This is the best way to support me!
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Buffalo Tempeh Carrot Lettuce Wraps
Ingredients
Tempeh mixture
- 1 block tempeh - crumbled or cut into very small pieces
- 2 small carrots - finely chopped
- 3 garlic cloves - minced
- juice from 1 lime
- ½ teaspoon cumin
- ½ teaspoon chili powder
- pinch black pepper
- 1 tablespoon soy sauce
- ½ cup chopped scallions
Buffalo Sauce
- ¼ cup hot sauce I like franks
- 1 tablespoon tahini
- ½ tablespoon soy sauce
- ½ tablespoon rice vinegar
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- Other ingredients
- 4-6 pieces bib boston ice berg, little gem or romaine lettuce (I used boston)
- 1-2 teaspoons sesame seeds optional
- ¼ cup chopped cilantro optional
- ¼-½ avocado - diced optional
Instructions
- Heat oil in a skillet over medium heat. Add tempeh, garlic, carrot, spices, soy sauce and lime juice. Cook for 5 minutes.
- Whisk together buffalo sauce ingredients.
- Pour buffalo sauce over tempeh mixture along with the scallions. Cook for about 7 more minutes, adding more oil or a splash of water if the pan gets dry.
- Spoon tempeh mixture on lettuce wraps and top with sesame seeds, cilantro and avocado (or other desired toppings).
Lorenza says
Thanks for the recipe! I have followed the recipe more or less exactly but had it as stir fry over rice rather than with lettuce. Was really delish, will make again, next time will try the lettuce idea (had no lettuce at home tonight)
Kristi says
Thanks Lorenza!