Go Back
–+ servings
vegan buffalo tempeh carrot lettuce wraps

Buffalo Tempeh Carrot Lettuce Wraps

These Buffalo Tempeh Carrot Lettuce Wraps are an easy to make and high protein vegan dinner option.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course dinner
Cuisine American
Servings 2
Calories 364 kcal

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).

Notes

This makes about 2 servings.
You can use premade buffalo sauce if desired.

Nutrition

Calories: 364kcalCarbohydrates: 26gProtein: 26gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gSodium: 826mgPotassium: 987mgFiber: 5gSugar: 4gVitamin A: 11084IUVitamin C: 13mgCalcium: 208mgIron: 5mg
Keyword buffalo tempeh lettuce wraps
Tried this recipe?Let us know how it was!