Buffalo Tempeh Carrot Lettuce Wraps

These Buffalo Tempeh Carrot Lettuce Wraps are an easy to make and high protein vegan dinner option.



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
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • pinch black pepper
  • 1 tablespoon soy sauce
  • 1/2 cup chopped scallions

Buffalo Sauce

Other ingredients

  • 4-6 pieces bib, boston, ice berg, little gem or romaine lettuce (I used boston)
  • 1-2 teaspoons sesame seeds (optional)
  • 1/4 cup chopped cilantro (optional)
  • 1/4-1/2 avocado - diced (optional)


  1. Heat oil in a skillet over medium heat. Add tempeh, garlic, carrot, spices, soy sauce and lime juice. Cook for 5 minutes.
  2. Whisk together buffalo sauce ingredients.
  3. 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.
  4. Spoon tempeh mixture on lettuce wraps and top with sesame seeds, cilantro and avocado  (or other desired toppings).


This makes enough for 4-6 lettuce wraps so about 2 servings.

Keywords: Buffalo Tempeh Carrot Lettuce Wraps, vegan lettuce wraps